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Classic Vegetable Pot Pie
A 74-minute American dinner for 4 — 620 calories per serving.
per serving, estimated
A golden, flaky-crusted pot pie packed with tender vegetables and a rich, creamy filling — hearty, comforting, and complete all on its own.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 4 tablespoons unsalted butter
- 1 yellow onion (diced)
- 2 celery stalks (diced)
- 2 carrots (peeled and diced into ½-inch pieces)
- 3 garlic cloves (minced)
- ¾ pound yukon gold potatoes (peeled and cut into ½-inch cubes)
- 1 cup frozen peas
- ½ cup frozen corn kernels
- 6 ounces cremini mushrooms (sliced)
- ⅓ cup All-purpose flour
- 1½ cups Whole milk
- 1½ cups vegetable broth
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried sage
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 refrigerated pie dough rounds (one for bottom crust, one for top)
- 1 Large egg (beaten, for egg wash)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion and 2 celery stalks, peel and dice 2 carrots into ½-inch pieces, mince 3 garlic cloves, and peel and cut ¾ pound Yukon Gold potatoes into ½-inch cubes. 14 min
- Slice 6 ounces cremini mushrooms and beat 1 large egg in a small bowl for the egg wash. 5 min
- Preheat the oven to 425°F. 15 min
- Melt 4 tablespoons unsalted butter in a large oven-safe skillet or Dutch oven over medium heat, then add the onion, celery, and diced carrots and cook, stirring occasionally, for 6 minutes until softened. 7 min
- Timing-sensitive step. Add the garlic, sliced mushrooms, and potato cubes to the pan and cook, stirring frequently, for 4 minutes until the mushrooms release their liquid and the garlic is fragrant. 4 min
- Timing-sensitive step. Sprinkle ⅓ cup all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in 1½ cups vegetable broth and 1½ cups whole milk, stirring constantly, then add 1 teaspoon fresh thyme leaves, ½ teaspoon dried sage, 1 teaspoon kosher salt, and ½ teaspoon black pepper; bring to a simmer and cook 6–8 minutes, stirring often, until the sauce thickens and the potatoes are just tender. 8 min
- Remove the pan from heat, stir in 1 cup frozen peas and ½ cup frozen corn kernels, and let the filling cool for 5 minutes. 5 min
- Line a 9-inch deep-dish pie plate with 1 refrigerated pie dough round, pressing it into the bottom and sides; spoon the filling in evenly, then lay the second pie dough round over the top, crimp the edges to seal, and cut four 1-inch vents in the center. 5 min
- Brush the top crust all over with the beaten egg wash, then bake at 425°F for 28–32 minutes until the crust is deep golden brown and the filling is bubbling through the vents. 30 min
- Rest the pot pie on a wire rack for 10 minutes before slicing and serving so the filling sets. 10 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.