Vegetable Pot Pie

There’s nearly nothing more comforting than an old fashioned Pot Pie. Trust – these are not like the frozen variety. This is a surprisingly easy recipe that hits the spot every time.

Vegetable Pot Pie

Course: Main Course
Author: The Mill Town Kitchen


  • 4 tbsp Butter
  • 1/2 Yellow Onion Finely Diced
  • 1 cup Celery Finely Diced
  • 1/4 cup Carrot Finely Diced
  • 1 large Yukon Gold Potato Cubed
  • 1/4 cup Frozen Peas
  • 2 tbsp Fresh Sage Leaves Minced
  • 1 tspn Fresh Thyme
  • 1 tspn Fresh Rosemary Minced
  • 1 Bay Leaf
  • 1 Chicken Bouillon Cube
  • 1/4 cup Flour
  • 2 cups Chicken Stock
  • 1 cup Half and Half
  • Egg Wash

Pie Crust

  • 2 1/2 cups All Purpose Flour
  • 1 tbsp Sugar
  • 1 tspn Salt
  • 1 cup Cold Butter (2 sticks) cubed
  • 10-14 tbsp Ice Water


  • Using a deep skillet or pan, melt your butter and saute your onion, celery, carrot and potato, along with your bouillon cube, to slightly soften your veg – 2 to 3 minutes
  • Add in your flour and stir to fully combine
  • Pour in your chicken stock, add in your herbs and stir well, until thickened
  • Once thickened,  pour in your half and half, stirring to combine
  • Allow the sauce to bubble up, then turn the heat to low for about 5 minutes, stirring often
  • After 5 minutes, turn the heat off and add in your frozen peas
If you’re making this portion ahead of time, you can cool this mixture completely and store in the fridge until you’re ready to assemble and bake your pies
Pie Crust
  • Using your food processor, add your flour, sugar and salt.  Pulse to combine
  • Add your cold cubed butter and pulse a few times to begin to break it up
  • Begin adding ice water, 2 tablespoons at a time, pulsing the mixture in between
  • After about 10 or so tablespoons, you’ll begin to see the dough come together in the processor.  When it’s ready, it’ll be slightly crumbly looking, but you should be able to easily pinch together some of the dough with your fingers.  If you’re not there yet, add more water, one tablespoon at a time
  • Once the dough is ready, dump it out on a lightly floured surface and bring it into a ball
  • Using a floured rolling pin, roll out the dough to roughly 1/4 inch
  • Cut out your shape slightly larger than what you’ll be baking your pot pie in, so you get that delish and crunchy overhang
If you’re making the dough ahead of time, store the cut outs on lightly floured parchment, sealed in a zip lock bag.  Keep these in the fridge until you’re ready to assemble.
Assembling Your Pies:
  • Fill your ramekins or pie dish with your vegetable sauce, leaving a bit of room at the top
  • Top your ramekins or pie dish with your uncooked pie crust (if you’re working with a warm sauce, work quickly as the heat will begin to melt your dough), pressing down gently around the edges
  • Brush the top of your crust with egg wash and cut some vent holes in the top using a paring knife
  • Sprinkle the tops with flaky sea salt, if you’ve got it
  • Place your assembled ramekins or pie dish onto a baking sheet to be sure you catch any drippings
  • Bake at 375 for about 30 minutes, or until your crust is a beautiful golden brown

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