Sunday Vegetable Pot Pie

Name: Sunday Vegetable Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups mixed vegetables (carrots, peas, corn); 2 medium potatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1 pack of pie crusts (store-bought or homemade); 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

I love making Sunday Vegetable Pot Pie as a hearty way to end the week. It’s a comforting dish that brings together a rainbow of vegetables nestled in a flaky crust. Each bite offers layers of flavor, and it’s a wonderful way to utilize any leftover veggies from the week. This recipe is not just quick to prepare; it’s also versatile enough to suit any taste preference. Whether enjoyed right out of the oven or reheated for lunch the next day, this pot pie makes every Sunday feel special.

Created by

Poppy Walsh

Last updated on 2026-01-05T23:07:17.053Z

Making the Sunday Vegetable Pot Pie became a cherished family tradition in our home. I realized how a simple mixture of carrots, peas, and potatoes could create such a satisfying meal. After experimenting with different spices and herbs, I decided that thyme and rosemary added the perfect aroma while the vegetables cooked down.

One of my best tips is to let the pie rest for a few minutes before serving. This allows the filling to set, making it easier to slice and serving beautiful portions. Plus, the flavors meld even more during this short resting period, enhancing the overall delight of the dish!

        Why You Will Love This Recipe
        A wholesome medley of fresh vegetables
Rich and savory flavor that satisfies any appetite
Perfect for meal prep as it reheats well

      

The Importance of Fresh Vegetables

Using fresh vegetables in the Sunday Vegetable Pot Pie not only enhances the flavor but also ensures a vibrant texture. Fresh carrots, peas, and corn should be used to provide sweetness and crunch. If you have particularly fibrous or tough vegetables, such as celery or raw potatoes, consider sautéing them longer to soften before adding them to the filling. This helps meld the flavors together and prevents any unwanted crunchiness in your finished pie.

You can easily customize the vegetable filling based on what you have on hand or what’s in season. For a twist, try adding butternut squash or mushrooms, which can introduce a hearty, earthy flavor. If you prefer to incorporate greens, spinach or kale can be added in the last few minutes of cooking for a nutritious boost.

Perfecting the Crust

A flaky, golden crust is the hallmark of a great pot pie. If you're using store-bought pie crusts, ensure they’re thawed properly before rolling. To check for readiness, gently press the center while feeling for cold spots or areas that are still frozen. For those aiming to make homemade crust, my tip is to chill your butter and water beforehand; colder ingredients result in a tender crust that layers beautifully when baked.

When assembling, don’t forget to cut slits in the top crust. This allows steam to escape, preventing a soggy filling and ensuring even baking. For an extra touch of flavor, consider sprinkling a little sea salt or dried herbs on top of the egg wash before baking. This not only enhances taste but also adds a visually appealing shimmer.

Ingredients

For the Filling

2 cups mixed vegetables (carrots, peas, corn)
2 medium potatoes, diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

For the Crust

1 pack of pie crusts (store-bought or homemade)
1 egg, beaten (for egg wash)

Instructions

Steps

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent. Stir in the diced potatoes and mixed vegetables, seasoning with thyme, rosemary, salt, and pepper.

Cook until the potatoes are tender, about 10 minutes. Remove from heat and let cool slightly.

Assemble the Pie

Preheat the oven to 400°F (200°C). Roll out one pie crust and place it in a pie dish, filling it with the vegetable mixture. Cover with the second pie crust, crimping the edges to seal.

Cut a few slits in the top for steam to escape. Brush the top with beaten egg.

Bake

Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown. Allow it to cool for about 10 minutes before slicing.

Enjoy!

Pro Tips

For added flavor, consider adding a splash of vegetable broth to the filling before sealing the pie. You can also substitute any vegetables you have on hand, making it a flexible recipe that’s great for using leftovers.

Make-Ahead and Storage

One of the best features of the Sunday Vegetable Pot Pie is its make-ahead convenience. You can prepare the filling a day in advance and store it in the refrigerator. Just be sure to let it come to room temperature before assembling to avoid uneven baking. If you prefer to freeze it, prepare the unbaked pie and wrap it tightly in plastic wrap followed by aluminum foil. It can last up to three months in the freezer.

When you're ready to bake a frozen pot pie, there’s no need to thaw it. Simply add an additional 10-15 minutes to the baking time. Keep an eye on the crust while it bakes; if it starts to brown too quickly, cover the edges with foil to prevent burning.

Serving Suggestions

Serving your Sunday Vegetable Pot Pie with a fresh side salad can create a delightful contrast to the rich flavors. A light vinaigrette enhances the meal, cutting through the pie's heartiness. As an alternative, consider pairing it with a scoop of homemade cranberry sauce for a tangy twist that complements the savory filling beautifully.

Additionally, leftover pot pie can be enjoyed the next day as a filling lunch. Simply reheat in the oven at 350°F (175°C) for about 15-20 minutes, ensuring a crisp crust. If you're in a hurry, the microwave works, but opt for a microwave-safe dish and cover it to prevent drying out.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, frozen vegetables work great and can save you time prepping fresh ones.

→ How can I make this pot pie vegan?

You can replace the egg wash with a plant-based milk and use a vegan pie crust.

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day ahead and store it in the fridge until you’re ready to bake.

→ What should I serve with the pot pie?

It pairs wonderfully with a simple green salad or some crusty bread.