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Creamy 5-Ingredient Vegetable Pot Pie That Comforts Instantly

Vegetable Pot Pie
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A comforting and hearty vegetable pot pie packed with mixed vegetables in a creamy sauce, topped with a flaky crust. Perfect for a vegetarian dinner.

Ingredients

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  • 2 cups mixed vegetables (carrots, peas, corn, green beans)
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups vegetable broth
  • 1/2 cup milk
  • Salt and pepper to taste
  • 2 pie crusts (store-bought or homemade)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Melt butter in a pan and sauté the mixed vegetables for 5 minutes.
  3. Add flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in vegetable broth and milk until the mixture thickens.
  5. Season with salt and pepper to taste.
  6. Pour the filling into one pie crust, then cover with the second crust.
  7. Seal the edges and cut small vents on top.
  8. Bake for 30–35 minutes until golden brown and bubbly.

Notes

  • Use frozen or fresh vegetables—both work well.
  • For a keto version, replace flour with almond flour and use a low-carb crust.
  • To reduce calories, use less butter and swap milk for unsweetened almond milk.
  • Let the pie cool for 5 minutes before serving for easier slicing.

Nutrition

Find it online: https://www.recipesloop.com/vegetable-pot-pie-recipe/