Vegetarian Vegetable Pot Pie with a Double Crust

Name: Vegetarian Vegetable Pot Pie with a Double Crust
Prep time: 25 min
Cook time: 35 min
Total time: 75 min
Yield: 6 slices
Cuisine: American-inspired
Ingredients: 1 package refrigerated double pie crust, about 450 g; 2 tbsp olive oil; 1 whole medium onion, diced; 2 whole garlic cloves, minced; 30 g all-purpose flour; 360 ml vegetable broth; 120 ml milk; 300 g frozen peas, carrots and corn; 30 g butter; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme; 1 tbsp milk, for brushing

This vegetarian pot pie tucks peas, carrots and corn into a creamy vegetable sauce beneath a flaky pastry lid.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 15 minMakes 6 slices

Jump to Recipe

This vegetarian pot pie tucks peas, carrots and corn into a creamy vegetable sauce beneath a flaky pastry lid. Cooking the filling until thick before baking prevents a watery pie, and venting the top lets steam escape. Use a chilled ready-made crust for convenience, then bake until the pastry is golden and the filling bubbles at the edges. Heat oil in a saucepan; cook onion 5 minutes until soft, add garlic for 30 seconds, then stir in flour for 1 minute. Whisk in broth and milk gradually; simmer, stirring, until thick, about 4 minutes. Stir in frozen vegetables, butter, salt, pepper and thyme; cook 3 minutes. Cool filling 10 minutes.

Vegetarian Vegetable Pot Pie with a Double Crust

How to tell when it is ready

Brush top with milk and bake 30 to 35 minutes until golden and bubbling; rest 15 minutes before slicing.

Tips

Heat oil in a saucepan.
Whisk in broth and milk gradually.
Stir in frozen vegetables, butter, salt, pepper and thyme.
Heat oven to 200°C (400°F).

Troubleshooting

If sauce is runny, simmer it longer before filling.
If crust browns too fast, cover the edge with foil.

Substitutions

Use unsweetened oat milk in the sauce.
Use gluten-free pie crust and flour blend.

Variations

Add sautéed mushrooms to the vegetables.
Use fresh thyme instead of dried thyme.

Serving suggestions

Serve warm with a green salad.
Add a spoon of sour cream if desired.
Pair with tomato soup.
Offer slices for a picnic after chilling.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate leftovers within 2 hours for up to 3 days; reheat until the filling is steaming hot.

Storage

Refrigerate leftovers within 2 hours for up to 3 days; reheat until the filling is steaming hot.

Food safety

Cool and refrigerate leftovers promptly; check broth, pastry and milk labels for allergens.

Frequently asked questions

How do I know vegetarian vegetable pot pie is ready?

Brush top with milk and bake 30 to 35 minutes until golden and bubbling; rest 15 minutes before slicing.

How should I store vegetarian vegetable pot pie?

Refrigerate leftovers within 2 hours for up to 3 days; reheat until the filling is steaming hot.

Serve warm with a green salad. Refrigerate leftovers within 2 hours for up to 3 days; reheat until the filling is steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetarian Vegetable Pot Pie with a Double Crust