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Vegetable Pot Pie

Vegetable Pot Pie

Nothing says comfort food like a pot pie! I usually make a chicken pot pie with a biscuit topping but I decided to try a vegetable one after watching Ina Garten on the Food Network make one. I created my own recipe but was guided by hers. Love watching her cook and would love to meet her someday!

There are a few steps to this recipe but don’t allow that to overwhelm you from trying it! It may be a tad time-consuming but it is fairly simple to do and so worth the effort! Think of it as 3 steps, cutting/prep, sautéing, and finally mixing the topping. Then you simply put it all together!

I created the crust and the small amount of flour I used was King Arthur Gluten Free flour mixture, found at Wegman’s. If you do not need to eat gluten-free then skip the Cornmeal Crust part and use a freezer pie crust! I liked the crust but for some it may be a bit dry!


Debbi K.

Vegetable Pot Pie

Step One (the “sauce”):

1 cup butter (1 stick)

1 onion chopped fine (I only used 1/3 of an onion because it is all I had, use what you have!)

½ cup flour plus 1 TBSP cornstarch (I used gluten-free flour)

2 ½ cups Kitchen Basics Chicken Stock

Salt, pepper, onion powder, dill (this dish requires seasoning throughout each step or else it will be bland)

Melt butter in a pan. Add the onions and sauté until translucent about 10 minutes. Add the flour and reduce the heat to low, cook about 2 minutes. Slowly add the chicken stock and spices. Bring to a boil and simmer for 5 minutes. If you see many lumps just keep stirring! If need be use a whisk.  I prepared my vegetables (step two) at the same time so I could add them once the 5 minutes was done.

Step Two (the vegetables)

1 TBSP olive oil

1 ½ cups potatoes

1 ½ cups carrots

1 ½ cups butternut squash

4 chopped mushrooms

Chop all the veggies the same size. You can see how I did mine in the pictures below. Heat the olive oil in a pan and add veggies. Sauté for about 10 minutes on medium high heat. You are not cooking them all the way through. Then add to the above sauce mixture. Stir to combine and cook on low 5 to 10 minutes. Place in 6 oven-safe mugs or ramekins that have been sprayed with Pam. Set aside

Step Three (the Cornmeal Crust)

¾ cup yellow cornmeal (I use Quaker)

½ cup flour (I used gluten-free)

1 TBSP parmesan cheese

1 TBSP baking powder

1 TBSP sugar

Pinch of salt

½ cup buttermilk (if seems to dry you can go up to ¾ cup)

2 TBSP olive oil

1 egg

Mix dry ingredients together then add wet and stir to combine. Divide among the mugs or ramekins. Bake at 375 for 20 to 30 minutes.


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