Garden Vegetable Pot Pie

Garden Vegetable Pot Pie in a white ceramic dish with creamy vegetable filling spooned out, on white marble with fresh herbs and veggies blurred in the background. — Homemade Garden Vegetable Pot Pie with golden puff pastry crust and creamy vegetable filling, photographed for FoodForYourGood.com

Garden Vegetable Pot Pie brings comfort and freshness together in one irresistibly flaky dish. Packed with tender potatoes, sweet corn, garden peas, zucchini, and carrots, this hearty vegetarian meal is wrapped in a golden puff pastry crust that’s buttery and crisp with every bite. The creamy herb-infused sauce ties it all together, creating a savory filling that’s as satisfying as it is wholesome.

Pot pies have been a beloved staple for centuries, dating back to medieval Europe when they were baked to preserve meats and vegetables. Today, they’ve evolved into a comfort food classic, and this vegetarian twist celebrates the abundance of fresh produce while keeping the cozy, indulgent feel of the original.

Whether you’re serving it for a family dinner, bringing it to a potluck, or simply craving something warm on a cool evening, Garden Vegetable Pot Pie is a recipe you’ll come back to again and again. With a flaky crust and vibrant veggie filling, it’s comfort food done right.

Recipe Yield: 6 servings

INGREDIENTS

1 cup diced potatoes
1 cup diced zucchini
1 cup frozen peas
1 cup corn kernels (fresh or frozen)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups vegetable broth
1 cup whole milk
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp dried parsley
¼ tsp smoked paprika
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep baking dish.

2. Sauté vegetables:
In a large skillet over medium heat, heat olive oil and butter until melted. Add onion, carrots, and celery; cook for 5 minutes, stirring occasionally. Add garlic, potatoes, zucchini, peas, and corn; cook another 5 minutes until slightly softened.

3. Create the sauce:
Sprinkle flour over the vegetables and stir for 1 minute to coat. Gradually whisk in vegetable broth, then milk, stirring until smooth. Add salt, pepper, thyme, parsley, and smoked paprika. Simmer for 5–6 minutes until thickened.

4. Assemble the pie:
Transfer filling to the prepared dish. Roll puff pastry to fit over the top. Place pastry over filling, pressing edges to seal. Cut 3–4 small slits in the top to allow steam to escape. Brush with beaten egg.

5. Bake to perfection:
Bake for 25–30 minutes or until puff pastry is golden brown and crisp.

6. Serve:
Let rest 5 minutes before serving. Serve warm for best flavor and texture.

Helpful Tips to Perfect This Recipe

Chill the pastry before baking: Cold puff pastry rises higher and creates a flakier crust.
Cut vegetables evenly: Uniform pieces ensure even cooking and prevent soggy bites.
Customize your veggies: Swap in seasonal vegetables like mushrooms, broccoli, or bell peppers for variety.

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