Skip to content

Vegetable Pot Pie

Vegetable Pot Pie

Makes 8 small (6-inch) pies or 2 large (9.5-inch) pot pies.



  • 2 1/4 c all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp cream of tartar
  • 1/4 c cold vegetable shortening
  • 1/4 c cold cream cheese, diced
  • 5-6 Tbsp ice water


  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, grated
  • 2 Tbsp fresh thyme leaves (or 2 tsp dry thyme)
  • 3 Tbsp all purpose flour
  • 1 c vegetarian broth
  • 2 c heavy whipping cream
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 c fresh baby string beans, cut in 1 inch pieces
  • 1 (16 oz) bag frozen green peas
  • 3 large carrots, peeled, cut the size of large peas
  • 1/2 medium yellow squash, diced small
  • 10 baby red potato, unpeeled, diced


Mixing the Pastry:

  1. In a medium bowl, whisk together the flour, salt and cream of tartar.
  2. Using a pastry cutter, cut in the shortening and diced cream cheese until the mixture has pea-sized lumps.
  3. Add the ice water a tablespoon at a time until the dough comes together in a ball.
  4. Fold dough tightly in waxed paper and refrigerate while proceeding with recipe.


  1. In a large, heavy pot over medium low heat, melt the butter in the olive oil.
  2. Add onion and saute 3-4 minutes.
  3. Add garlic, thyme and all purpose flour; stir until it bubbles.
  4. Add the vegetarian broth, heavy cream, salt and pepper. Stir constantly until as thick as a medium white sauce.
  5. Remove from heat and add the vegetables. Stir well.

Assembly and Baking:

  1. Preheat oven to 375 degrees F.
  2. Divide the pie dough into 8 small or 2 large balls. On lightly floured surface, sprinkle each dough ball with flour and it out to roughly the size of the pie plate.
  3. Fill each pie plate with the vegetable filling, dividing it evenly.
  4. Lay the pie crust discs on top of the filling. (Do not worry if they do not go all the way to the edges of the pie dish.)
  5. Place pot pies on baking sheets to catch any drips. Bake 30 minutes for the small pies and 40 minutes for the large ones, or until lightly browned.
  6. Allow to cool 10 minutes before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *