Vegetable Pot Pie

There’s nothing better than a nice pot pie on a chilly fall evening. I know that we are still in the tail ends of summer, but that doesn’t mean a girl can’t enjoy a pot pie!

Now before we get into this, I’m not going to lie, I didn’t make my own crust. I have yet to find a good pie crust recipe. One that I tried out was way too sticky and wouldn’t roll for me. If you have a good pie crust recipe though, I fully recommend you use that!


  • 2 pie crusts
  • 1 tbsp oil
  • 1 medium onion
  • 2 garlic cloves
  • 8oz mushroom
  • 2 bag of frozen mixed vegetables*
  • Spices: salt, pepper, thyme, rosemary
  • 10oz can cream of celery soup
  • 3/4 cup milk
  • 2oz cheddar cheese

*Note: I used the Ranchero Fiesta blend. Choose yours based on which vegetables you do/don’t like. For example, one of my family members doesn’t like peas, so I ensured that my mixture did not contain those.


  1. Preheat over to 450°F. Grease a 9in pie pan. Set aside.
  2. Prep vegetables: dice onion, mince garlic and slice mushroom (if applicable).
  3. In a large skillet, heat oil over medium heat. Add in onion, garlic and mushrooms and cook for 3 minutes.
  4. Increase the heat to medium-high. Add all of the frozen vegetables to the skillet and cook for 5 minutes.
  5. Mix in the soup, milk and seasonings. Stir and heat until everything is warm, about 5 minutes.
  6. Fold in cheese.
  7. On a lightly floured surface, roll out one of the pie crusts. Place that pie crust into the prepared pan. Press down slightly and leave excess dough hanging over the sides.
  8. Place filling into the pan. Roll out the second crust and place it on top.
  9. Fold the lower crust over the top crust to seal shut. Place 4 slots into the top of the crust.
  10. Bake for 20 minutes, or until the crust is golden brown.

I can’t explain the relief I felt when I found a good pot pie recipe. I didn’t want  I use any meat substitute and finding a recipe that has a good filling was tricky. I think the fact that the vegetable medley included beans really helped this dish; it made it heartier than other vegetable pot pies.

Test Kitchen: Opinion and Changes

The basic outline for this recipe came from Domestic Superhero. Like I mentioned above, I liked how this recipe was more than just vegetables and that you make the sauce for the filling. For some recipes, you just buy a generic sauce which made it less desirable in my opinion.


To make this with Chicken: sub out one bag of frozen vegetables for 1lb of chicken. Cook the chicken in the pan first, remove it and then add the onion, garlic and mushroom to the skillet. Add the chicken back to the dish during step 5. Make sure to scrape the bottom to get all those flavors!

Happy Cooking!

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