Sunday Creamy Vegetable Pot Pie

Name: Sunday Creamy Vegetable Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 cup green beans, chopped; 1 cup corn (fresh or frozen); 1 cup peas (fresh or frozen); 1 teaspoon thyme; 1 teaspoon rosemary; Salt and pepper to taste; 1/4 cup all-purpose flour; 2 cups vegetable broth; 1 cup heavy cream; 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/4 teaspoon salt; 4-5 tablespoons cold water

Highlighted under: Home Food

I absolutely love cozy weekends spent with family, especially when they involve good food. This Sunday Creamy Vegetable Pot Pie is a favorite in our household for its rich, creamy filling and flaky crust. It’s the perfect way to use up any leftover vegetables in the fridge, and it warms up beautifully for a delicious lunch. I always make enough to have leftovers! It’s comforting, hearty, and bursting with flavor, making it a wonderful dish to share with loved ones.

Created by

Elin Matthews

Last updated on 2026-01-13T02:53:35.801Z

When I first decided to create this creamy vegetable pot pie, I wanted a dish that was as comforting as it was nutritious. I experimented with different vegetables and a homemade sauce, finally landing on a combination that highlights seasonal favorites. I found that roasting the vegetables first intensifies their flavor, which perfectly complements the creamy filling.

One specific tip that I’ve discovered is to let the pot pie rest for a few minutes before serving. This allows the filling to thicken, making each slice come out perfectly. It’s one of those recipes that gets better the next day, so don’t hesitate to make extra!

Why You Will Love This Recipe
Creamy filling loaded with seasonal vegetables
Flaky, buttery crust that’s easy to make
Comfort food that’s perfect for any occasion

Understanding the Creamy Filling

The creamy filling is the heart of this Vegetable Pot Pie, and it’s essential to balance the flavors correctly. The combination of fresh or frozen vegetables like peas and corn not only enhances the pie's nutrition but adds a natural sweetness. If you have leftover roasted vegetables, this is a fantastic way to repurpose them! Just make sure they're diced into similar sizes for even cooking.

Using fresh herbs like thyme and rosemary elevates the flavor profile, providing an aromatic depth. The key is to add the herbs early in the cooking process. This way, their essential oils release into the filling, allowing the dish to blossom with flavor. If you’re out of fresh herbs, I find dried herbs work well too; just reduce the amount since their flavor is more concentrated.

Perfecting the Flaky Crust

The crust is crucial for a perfect pot pie, and achieving that flaky texture can be simple with the right technique. Ensure your butter is chilled; this helps create those wonderful layers. I recommend cubing the butter and returning it to the refrigerator while you measure the flour, as warm butter can make the crust tough. When cutting in the butter, stop once the mixture resembles coarse crumbs to avoid overworking the dough.

Cold water is your best friend here. Adding ice water, one tablespoon at a time, ensures the dough stays cold as it forms. If the dough feels sticky, dust a bit of flour as you roll it out. And when you roll the dough, aim for about 1/8 inch thickness for a good balance between sturdiness and flakiness. Just remember—too thin can lead to tearing, so keep an eye on it!

Ingredients

For the Filling

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 cup green beans, chopped
1 cup corn (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup heavy cream

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 teaspoon salt
4-5 tablespoons cold water

Instructions

Make the Crust

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough forms. Wrap in plastic and refrigerate for 30 minutes.

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until translucent. Stir in carrots, green beans, corn, peas, herbs, salt, and pepper. Cook for about 5 minutes.

Add Creamy Sauce

Sprinkle flour over the vegetables and stir well. Gradually add broth while stirring to prevent lumps. Add heavy cream and let simmer for 10 minutes, stirring occasionally.

Assemble and Bake

Preheat oven to 400°F (200°C). Roll out the chilled dough and fit into a pie dish. Pour the vegetable filling into the crust. Cover with another layer of dough, sealing the edges, and cut slits in the top. Bake for 30 minutes or until golden brown.

Serve

Let the pie rest for 10 minutes before slicing. Serve warm and enjoy your cozy meal!

Pro Tips

For extra flavor, feel free to add your favorite spices or a splash of white wine to the filling.

Make-Ahead and Storage Tips

This pot pie is a prime candidate for make-ahead meals. You can prepare the filling and the crust separately up to two days ahead. Store the filling in an airtight container in the fridge and wrap the crust in plastic wrap. When you’re ready to bake, just let everything sit at room temperature for about 30 minutes before assembling—this helps with even cooking.

If you're looking to save leftovers, they can be stored in the fridge for up to three days. Just note that the crust may lose its flakiness when reheated. To combat this, consider reheating the pie in the oven rather than the microwave—place it in a preheated oven at 350°F (175°C) for 15-20 minutes to regain some crispness.

Variations to Try

Feel free to get creative with your Vegetable Pot Pie! Swap out the vegetables with whatever you have on hand; zucchini, bell peppers, or mushrooms all work beautifully. If you’re a fan of spices, consider adding a pinch of cayenne or a dash of smoked paprika to the filling for an extra kick.

For a twist on flavor, you can even incorporate some cheese into the creamy filling—cheddar or Gruyère can add richness. Additionally, to make it a complete meal, consider adding some cooked quinoa or lentils to the filling for a hearty boost of protein.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work great and save prep time. Just ensure they're thawed before adding.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge until you’re ready to assemble the pie.

→ Is there a vegetarian substitute for the heavy cream?

Yes, you can substitute with coconut cream or a plant-based cream alternative to make it vegan.