Vegetable Pot Pie Recipe | Yummly
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Vegetable Pot Pie

SUPPER WITH MICHELLE(14)
Vandermolen: "I added garlic and corn. Delish" Read More
16Ingredients
70Minutes
500Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 puff pastry sheet (thawed)
  • 1 yellow onion (medium, diced)
  • 1 medium potato (cubed small – to reduce the time in cooking)
  • 1/2 cup celery (diced)
  • 1/2 cup fresh green peas (frozen/)
  • 2 large carrots (sliced)
  • 8 white mushrooms (sliced)
  • 1 cup milk (half and half, or whatever type of unsweetened “milk” you use)
  • 1 cup vegetable broth
  • 4 teaspoons unsalted butter (or oil if you’re making vegan)
  • 1/4 cup flour
  • 1 tablespoon parsley
  • salt
  • black pepper
  • 1 egg yolk
  • 1 tablespoon milk (to add into egg wash)
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    NutritionView More

    500Calories
    Sodium25% DV600mg
    Fat42% DV27g
    Protein24% DV12g
    Carbs18% DV53g
    Fiber24% DV6g
    Calories500Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol60mg20%
    Sodium600mg25%
    Potassium720mg21%
    Protein12g24%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber6g24%
    Sugars10g20%
    Vitamin A120%
    Vitamin C40%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Vandermolen 6 months ago
    I added garlic and corn. Delish
    Syrine Nicotina a year ago
    Amazing, even better than expected
    Eileen a year ago
    It was good. Next time I’ll cook the potatoes longer or cut them even smaller. Next time I might not cut the dough into circles either.
    Soliel a year ago
    Delicious and easy to follow. This will be a good addition to my favorite recipe list!
    Ashley Brainer 2 years ago
    Decent recipe. I do not recommend doing the egg wash at the end. My puff pastry browned very very fast and it did not cook all the way through. I am disappointed because it was very doughy. Would make again with different topping.
    Kelli Owens 2 years ago
    So delicious, the whole family loved it! Trying to figure out dishes to make for a vegetarian Thanksgiving dinner and I think this one would be perfect.
    Priya Patel 2 years ago
    Turned out great! Did add jalapeños, crushed red pepper, & thyme. Didn’t have a couple of ingredients but substituted where I could. Followed instructions/method though, and it turned out with such a great texture & taste!
    J.Walker 2 years ago
    So creamy and delicious! By using only one crust it saved so much on the extra calories! We will have this many more times.
    Becky 2 years ago
    Added curry powder instead of parsley...amazing!!
    Gia A. 2 years ago
    Awesome!! So creamy and savory!
    Duyen 2 years ago
    DELICIOUS! I subbed for sweet potato and whole wheat flour to make this more fiber friendly. But so easy to make and yummy!
    Andrea Berliner 3 years ago
    This was delicious although I had to substitute non dairy hemp milk which was the only milk on hand to make the sauce. it was too sweet so I added 1/4 c. lemon juice. I also made bisquits separately instead of a topping. Delicious pot pie!
    Grace rammers 3 years ago
    Super Yumm! only thing I did differently from the recipe was add rosemary and I used rainbow carrots, the purple colored ones turned the whole filling purple but it was still absolutely delicious! Next time I might add some corn
    Cheryl Taddei 4 years ago
    I loved it! Tasty and creamy I used pillsbury pie crusts and made single serve pot pies. I did not add mushrooms. They were easy and a big hit! You do not miss the chicken if you are a meat eater. I seasoned with marjoram, thyme and sage.

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