Vegetable Pot Pie Recipe

Mmm...vegetable pot pie. Who needs the meat with this hearty and delicious dish to warm and fill you up. Serve with a light and fresh tomato and onion salad.

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.


1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup cold shortening, margarine or butter, cut into small pieces
4 to 5 Tablespoons ice water
1 cup broccoli, washed and chopped to florets
1 cup potato, washed, peeled and cubed
1/2 cup carrot, wash and chopped diagonally
2 cups small white pearl onions, peeled and whole
1/2 cup margarine or butter
1 cup chopped celery
1/2 cup chopped onion
1 cup red bell peppers, diced
1/4 cup all purpose flour
2 vegetable bouillon cubes
3 cups milk
1 teaspoon thyme leaves
1/2 teaspoon each of salt and pepper



To make the pie crust, combine the flour, salt, and sugar in a large bowl.

Using a pastry blender, cut the butter into the dry ingredients until it’s in pea-size pieces.

Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary.

Shape the dough into two flat disks, cover each in plastic wrap, and refrigerate for at least 30 minutes. On a well floured surface, roll dough out to fit a a deep sided baking dish. Set aside.


Bring 2 pots of water to a boil.

In one pot boil the potatoes and onions until just tender. Drain and dump into a large mixing bowl.

In the other pot first but the carrots, and then just before they are tender add the broccoli and boil for 2 minutes more.Remove all vegetables, drain and combine with potatoes and onions.

In a skillet melt the butter. Sauté celery, chopped onion and red bell pepper. Sprinkle in the flour to thicken and make a paste. Add the milk and vegetable bouillon. Continue to cook until thickened, then pour over cooked vegetables.

Mix in thyme and season with salt and pepper to taste.

Preheat oven to 375°F.

Put filling into the pie. Roll out the crust top and place on the pie, pinching the edges together.

Cut several small slices into the pie lids to let the steam escape.

Bake 30-35 minutes or until crust is golden brown. If pie top is browning to fast, tent with foil.

Remove and let cool for 5-10 minutes before serving.Let cool for 5-10 minutes before serving.

Yummigram - Recipe App!
Glazed Donuts
Spritz Cookies with Jam Centers
Almond Vanilla Macaroons
Mini Quiche
Beef And Potatoes
Holiday Pecan Pie
Broccoli Cauliflower Bake
White Chocolate Mocha Pie
Best Chili
Contact Us | Privacy Policy | Site Map