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Veggie pie recipe

Veggie pie recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts

A mouthwatering-good vegetable pie.

476 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 250g mushrooms
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 2 potatoes, peeled and diced
  • 2 sticks celery, sliced .5cm wide
  • 200g cauliflower florets
  • 100g fresh green beans, trimmed and snapped into 1cm pieces
  • 750ml vegetable stock
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cornflour
  • 2 tablespoons soy sauce
  • 1 recipe pastry for double-crust pie

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 220 C / Gas mark 7.
  2. Heat oil in a large frying pan or saucepan. Cook onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes and celery. Stir in cauliflower, green beans and vegetable stock. Bring to the boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  3. In a small bowl, mix the cornflour, soy sauce and 60ml water until cornflour is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  4. Roll out 1/2 of the pastry to line a pie dish or baking dish. Pour the filling into the pastry lined dish. Roll out remaining pastry, arrange over the filling, and seal and flute the edges.
  5. Bake in the preheated oven for 30 minutes, or until the pastry is browned.

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Reviews & ratingsAverage global rating:(449)

Reviews in English (328)

Made it healthier.it was healthy but i decided to make it even healthier in with school on 19th may 2010 everybody loved it xxx-18 May 2010

it was good and delicios-18 May 2010

loved it.-22 Mar 2010


The Tastiest Veggie Pot Pie

I know that sometimes when people begin their plant based journey they are concerned that some of their old favourite stand-bys won’t taste as good once modified. Well this recipe will put those fears to rest! I’ve been making a veggie version of this classic for many years and not only is it cholesterol free and better for you, it is absolutely delicious. My friends and family love this and I bet you will too:)

Prep all your ingredients and preheat your oven to 425 F (220 C). Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.

In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, pepper and celery seed. Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened. Remove from heat and set aside.

Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.

Add your boiled veggies to the ‘sauce’ skillet and mix gently to combine.

Add your veggie/ gravy mix into the bottom pie crust. Cover with the top pie crust, seal the edges and then cut several small slits into the top of the piecrust to allow steam to escape.

Bake in the preheated oven for about 30 minutes or until the pastry is golden brown and the filling is bubbly.

Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)

Adapted from Rice, Robbie. “Chicken Pot Pie IX”. All recipes.com.

Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!


Our Best Pot Pie Recipes

Pot pie is always delicious — no matter how you make it. These recipes, which range from traditional to twists on the classic (pretzel topping, anyone?) all share one thing in common: they’re sure to satisfy any comfort food craving.

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Veggie Pot Pie with Cornmeal Pie Crust

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Trisha&rsquos vegetarian take on pot pie is just as decadent as its chicken counterpart, even without the poultry. The luscious veggie filling could be a meal on its own but wrapping int in pie dough seals in the flavor and give the whole dish a nice, flaky crust.

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Ree skips the chicken in these wintry pot pies &mdash and replaces it with beef. She uses stew meat which is reasonably priced and full of flavor. This recipe is sure to be a family-favorite.

Chicken Pot Pie

You can always make chicken pot pie with store-bought crust but Ree&rsquos recipe gives us a delicious incentive to make our own: she adds fresh thyme leaves to the pastry for extra flavor.

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Turkey Pot Pie

This recipe is one of our favorite ways to use up leftover roasted turkey. Simply shred the turkey and then combine it with veggies and an easy-to-make sauce for a hearty and satisfying pot pie in no time.

Teriyaki Chicken and Gingered Vegetable Pot Pie

How do you reinvent pot pie without changing all the things that make the dish a classic? Keep the creamy filling and buttery crust &mdash but play with the flavors. That&rsquos exactly what Geoffrey does with his teriyaki-inspired take, flavored with a bit of fresh grated ginger.

Lobster Pot Pie with Gruyere Tarragon Biscuit Crust

Katie upgrades this classic comfort food by replacing the poultry with lobster and the pie crust with a cheese-and-herb biscuit topping. Best of all, this elevated take is easy to make and ready in just over an hour.

Pizza Pot Pie

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Slimmed Down - Chicken Pot Pie

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Buffalo Chicken Pot Pie

Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese. To cut down on prep time we call for store-bought pie crusts and use shredded cooked chicken meat (you can use leftover roast chicken, or meat from a rotisserie chicken). Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.


Ingredients

  • Serving Size: 1 (164.8 g)
  • Calories 302
  • Total Fat - 16.4 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 110 mg
  • Sodium - 1066.8 mg
  • Total Carbohydrate - 20.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 10.7 g
  • Protein - 17.3 g
  • Calcium - 235.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400F. Grease a 9-in pie plate & set aside.

Step 2

Heat 2 inches of salted water to boiling in a med saucepan. Add broccoli, cover & heat to boiling. Cook about 5 min or until almost tender. Drain thoroughly. Stir together cooked broccoli, onion, bell pepper & cheese in pie plate.

Step 3

Stir remaining ingredients until blended & pour into the pie plate.

Step 4

Bake 35-45 min or until golden brown & knife inserted in center comes out clean. Cool 5 min before cutting to serve.


Italian Veggie Pot Pie

Tender vegetables, baked in dreamy sauce, under a crispy toasty blanket. This lightened-up Italian Veggie Pot Pie spin on the classic recipe will surprise you, it is THAT good. AND with a couple simple swaps, we make this dinner better for us too.
This post was sponsored.

My guilt-free swaps here are thusly …I used no meat, just veggies, simply to reduce calories because meat is more calorie dense and I try to sneak veggie-only meals into my family on a more-often-than-not basis.

The next swap was to use milk rather than cream and good LORD this sauce was good. Cream is not necessary.

Then, I used the Mazola instead of butter. …My husband’s cholesterol is… shall we say.. HIGH, so this is for him.

Yes. I just totally outed him.

And my last swap was to use light phyllo dough for the crust rather than heavy pie crust. Boom.

So, a little on the Mazola® Corn Oil, which to be honest I was really surprised how it worked with my Italian Veggie Pot Pie recipe. Mazola is 100% pure oil, has no additives, and neutral taste, which I think contributed to letting my other ingredients shine.

As a corn oil, Mazola is obviously cholesterol free, but also as a corn oil, it has a neutral taste when cooking. This is a key thing because while I have used other types of oils in the past, the experience of creating this recipe reminded me that sometimes, like with recipes where I want veggies to sing in a delicate balance with herbs, sauce, and crust..

…sometimes, we want a lighter tasting, neutral oil to make it happen.

Also, as a side-note and reminder, Mazola is a corn oil and corn oils have a high smoke point (450F degrees even).

So definitely, if you are cooking at a high temperature, use Mazola because others will burn and smoke and change flavor and make your food no bueno.

There are two things I wanted especially for this recipe: I wanted it better for my family and easier to make for me. I made it all veggie, but I didn’t want it all the token veggies you always see in similar veggie pot pie recipes. So, there are no carrots, no sweet potato, and no regular potato.

Instead, I used mushroom because it creates the umami illusion of eating meat, even though you actually aren’t. Butternut squash. Peas. AND hominy. HA! …this was my little trick: I bought already sliced mushrooms, a bag of already diced squash, and can of hominy.

Have you ever tried hominy? It is SUCH a perfect substitute for potato in a dish like this ….Starchy, to help thicken it all up. And tasty, very reminiscent of potato. AND it comes in a can – no prep necessary.

Take all that and add sun-dried tomatoes and Italian herbs and seasoning …and you have this glorious, DELICIOUS, easy-to-make, dinner for four.

So that’s it folks. I adore this recipe. I expected it to be good, but the flavors turned out SO GOOD I was so surprised and proud to be honest. Leftovers reheated well, and even the 7 year old liked it! Crazy right??


Related Video

This dish came out very good. I had all of these veggies in the fridge that had to be used. I used chicken broth instead of vegetable both and added edamame for protein. For the pie crust, I made a Brazilian recipe, which is used for chicken pot pie in South of Brazil, add the following ingredients to the blender: 1 egg, 1 egg white, 1/3 cup canola oil, 1/2 cup of milk and flour (around 6 Tbsp, I don't usually measure the flour, I just add a few Tbsp until is nice and not too firm, is supposed to be like a thick smoothie). Poured some of the crust on the bottom of a baking pan, then the veggie mixture and the rest of the crust. Baked at 385 for 45 minutes.

I didn't expect this to be as good as it was! With soy sauce too!? Our family of all ages loved it. The main tip I have is to DRAIN off the vegetable liquid, maybe at least a cup (can reserve it until you are sure), THEN add the soy sauce/cornstarch mixture. You can always add the liquid back if it is too thick-- I will do this next time. This time I generously doubled the cornstarch, but I still transferred the vegetables to the crust with a slotted spoon this worked but I left some of the liquid in the pot and my pie STILL bubbled over in the oven (hate when this happens. ) A bit time-consuming, but a keeper.

I don't think I've had pot pie this good since. well ever! I'm a vegetarian and all memories of pot pie were tarnished with memories of picking out chicken bits and meaty aftertastes. I made this for myself and my husband and he couldn't stop going back for more! He's not a vegetarian but he was definitely satisfied with the flavor. I did make the following changes though: I used a jiffy pie-crust recipe (which I brushed with some beaten egg when the filling was loaded), 1/2 of a chopped onion, 1/4 cup sliced button mushrooms, 2 russet potatoes, 1 and 1/2 carrots (sliced), 1 large parsnip (sliced), 1 cup broccoli florets, 1/2 cup vegetable broth, 3 tbs enriched white flour, 1 tbs soy sauce, and 2 tbs fresh, minced rosemary. Mostly these changes were due to what I had on hand, but I loved the combination so much I think I'll stick with the veggie choices. Though prep-time was a bit time-consuming, the results are well worth the work :-D

Absolutely positively delicious! I didn't think pot pie could taste so delicious. I used the little Trader Joe's concentrated broth packets for the broth. I also added couple handfuls of dried mixed mushrooms chopped into small pieces (instead of fresh) and used the soaking water for the water component of the broth. I also used my favorite pie crust, the No Roll Pie Crust recipe from this site as my crusts, I whipped two up in under 5 minutes and didn't have to roll anything. Other than all that chopping this is a super simple recipe. Absolutely rich and flavorful and every bit as savory as a meat dish and super filling. I love it and will definitely be making it again soon.

This wasn't so great. it tasted more like a mix between a pot pie and an Asian veggie stirfry. I had to use 4 tbsp of cornstarch, and it was still sort of runny. I exchanged 1/2 cup peas for the mushrooms, and I used pre-made biscuits on top instead of using a pie crust, but other than that, I followed the recipe exactly. My boyfriend thought it was good, but he didn't ask for seconds. Eh, next time Iɽ rather just heat up a frozen Marie Calendars.

Great meatless meal. I am not a vegetarian but do like to cook meatless dishes regularly. WARNING to vegetarians-- some of the Pilsbury pie crusts have LARD in them! And, Hostess goodies have beef fat in them.

I'm a classic creamy sauce pot pie kind of gal, and my boyfriend seems to lean that way too. This was good, but, for us, we missed the creaminess of the traditional pot pie. I don't think iɽ make it again, but it was good to try.

Delicious. While I was making it my mom complained about how little meat I was cooking, so I scooped out some veggies and replaced them with hamburger crumbles. Then I used beef broth instead of veggie. She said it was up there in her top 5 favourite recipes. This makes a lot of veggies I filled a quart freezer bag with extra filling even after making an additional mini 4" pie.

This is a delicious recipe as written and I rated it as such. However. If you are not the type of cook who just loves being in the kitchen and knows all the shortcuts or have the right food processor, you might not want to try this recipe. I am not one to want to spend hours in the kitchen (cooking for only 2 people) and because of that, I will not make this again. With all the cutting and dough making, it took me a whole lot longer than 30 minutes prep time.

I was a bit nervous when I saw the sauce contained soy sauce - not a favorite of my family. I addied some thyme, extra corn starch and baked the bottom crust for about 15 minutes. sauce was soooo delicious. This was a great hit with my family and the bottom crust remained perfect. They are already asking me to make this again!

Great recipe, but I did change a few things. I didn't use any mushrooms or green beans and added veggie chicken strips. Instead of using 3 cups of broth, I used a can of cream of mushroom soup with a can and a 1/2 of broth. I also used 3 tbsp cornstarch and 1 tbsp each of soy sauce and worcestershire. FYI, the thickness of the filling in the pot is how thick it will be in the pie. It took 45 minutes to bake. The pie turned out delicious and so satisfying! UPDATE: I made another pie since I have enough filling, but I waited a couple of days. It was SO good. The flavors had combined and it was even better than the first. I would highly recommend letting the filling sit overnight. This recipe is great!


Ingredients

  • 2 0 tablespoons olive oil, divided
  • 1 0 tablespoon Horizon organic butter
  • 1 0 medium onion, finely chopped
  • 1 0 clove garlic, minced
  • 1 0 cup each sliced celery, carrots, green beans and mushrooms OR 4 cups frozen mixed veggies
  • 1 0 cup peeled, diced potatoes
  • 1 0 teaspoon dried thyme
  • 0 0 Salt and freshly ground pepper to taste
  • 1/4 0 cup flour
  • 1 0 cup frozen peas
  • 1 0 cup Horizon organic half & half
  • 1 0 cup chicken or veggie stock
  • 1 0 tablespoon chopped fresh parsley
  • 1 0 cup Horizon organic shredded cheddar cheese
  • 6 0 sheets phyllo dough

Veggie Pot Pie (serves 6)

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 2 sprigs fresh thyme, leaves only
  • 3 tablespoons all purpose flour
  • 1 cup whole milk
  • 2 cups low-sodium vegetable stock
  • 1 russet potato, peeled and diced
  • 1 cup peas
  • 1 cup corn kernels
  • 1 teaspoon kosher salt
  • 1 recipe pie crust, linked below

Preparation

1. Preheat the oven to 400F.

2. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft.

3. Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.

4. Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.

5. Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.

6. Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.

7. Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.


What diets is this Veggie Keema Pie suitable for?

This Veggie Keema Pie is suitable for vegetarian and dairy free diets.

It can be made suitable for vegan diets by swapping the following ingredients out for vegan alternatives:

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.


Slow Cooker Veggie Pot Pie

Need a great way to get the kids to eat their veggies? Let them help with meal prep!! Plus, add a creamy sauce and flaky topping to all these veggies, and who isn't going to want to dig right in?! This pot pie is a great way to add any veggie you like to your dinner and still keep it simple. It's a one-dish meal that comes together by using a combo of fresh and frozen veggies, a simple homemade sauce and a flaky pre-made crust. To me that's what balance in creating wholesome meals is all about.

Yes, this is really what happens in our house. The sous chef/recipe critic climbs right up and declares her intent to help me "make recipes!". I love it when she helps! But, I do have to keep an eye on her to make sure she doesn't add an extra ¼ cup of salt to anything while I'm working on something else! She just wants to be helpful, you know. 😉

You are essentially going to want about 6 or 7 cups of veggies plus some onion, garlic and herbs. You can see above what we used for our pot pie. Do as much or as little chopping as you want by using more or less frozen or prepared veggies.

Get these all loaded up into your slow cooker! You will need one that is at least 4 quarts. This would be an easy recipe to double by using a 7 quart slow cooker instead!

Use flour, broth, fresh thyme, cornstarch and a little cream to create the perfect homemade sauce. Once everything has cooked up all day and the veggies are nice and tender we will transfer to a baking dish and top with a puff pastry sheet. It takes only a few minutes to be golden brown and a delicious homemade pot pie/comfort food dish is done!