Mommy Cafe

Vegetarian home cooking, kid tested and approved

Veggie Pot Pie

This recipe is a family favorite. I came up with this by combining a couple of different recipes, the heaviest influence coming from Rachael Ray’s dijon gravy. And it is delicious!! One of the best things about this recipe is that you can use any vegetables you like, whether fresh or frozen. It’s also an easy way to sneak in lima beans when you’ve accidentally purchased them instead of peas (speaking from experience). If you use potatoes, I recommend boiling the cubes while the other veggies cook to save some time.

The prep time for this recipe is about 20 minutes with an additional 20 for baking.  The cost depends on the veggies you choose and the pie crust you purchase (save money by making your own crust if you’re more brave than me!). I would estimate a total cost of $6 for 4 servings.
Veggie Pot Pie

  • 4 c. (give or take) of chopped/diced veggies (potatoes, carrots, parsnips, onion, zucchini, fresh or frozen peas, fresh or frozen corn, etc)
  • 2 T. butter
  • 2 T. flour
  • 1/2 c. vegetable stock
  • 1/4 c. milk
  • Salt and Pepper
  • 1 T. Dijon
  • 2 sheets prepared pie dough
  • 1 egg, beaten

Preheat oven to 400. In a large skillet, saute veggies until tender (save softer veggies until hard veggies are just starting to get tender then add to pan). Once veggies are tender, place them in a bowl. In the same skillet, melt butter and whisk in flour to form a roux. Cook 1-2 min. then whisk in milk and stock until thickened. Season with S&P and stir in Dijon. Mix veggies in with gravy and remove from heat.

Grease baking dish. Dust work surface with flour and lay out dough. Roll to thickness of a nickel and place in dish. Add veggie mixture and top with second sheet of dough, and lightly poke with a fork to allow steam to escape. Brush top of dough with egg wash. Bake until golden brown, about 20 minutes.

Serves 4


March 12, 2010 - Posted by | Recipes, Vegetarian |

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