Learn More

Easy Veggie Pot Pie Recipe


8 Servings




50 Minutes





1. Preheat oven to 400°F. 2. Heat oil in a Dutch oven (or medium pot) over medium-high heat. 3. Add onion and sauté for 3-5 minutes, until onion softens and becomes translucent.

Add garlic, black pepper, basil, thyme, and rosemary, and continue to sauté for another 2-3 minutes.

4. Pour in water, veggie bouillon, potato, carrots, peas, and celery. Cover and let cook for 10 minutes, stirring occasionally.

5. While the mixture thickens, prepare pie crust, grease your 9″ pie pan, and par-bake bottom crust.

6. Stir in the beans, milk, flour, and salt, and simmer for another 5 minutes until the mixture thickens.

7. Transfer the mixture to prepared pie pan.

Add top pie crust, form the edges, and cut a design into the top.

8. Bake pot pie for 20 minutes on the middle rack. If the crust edges are golden, add a pie shield. Bake for another 10-15 minutes, until the center of the crust is golden brown.

9. Let cool for 5-10 minutes before serving.

Get the full  recipe now.

Get the full  recipe now.