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Vegetable Pot Pie

  • Prep Time: 35 minutes
  • Cook Time: NA
  • Servings: 6


  • 3 Tbsp. Butter
  • 1 C. sliced or diced Klondike Fingerling® Potatoes
  • 5 C. sliced or diced assorted vegetables- Peppers, carrots, celery, corn, green beans, leeks, onions, peas, etc.
  • 1 clove garlic, minced
  • ¼ C. flour
  • 3 C. warm veggie stock (or milk)
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • 2 tbsp. parsley
  • 1 tsp. sea salt
  • ¼ tsp. pepper
  • 1 recipe pie crust

Preparation Steps

  1. Preheat oven to 400°F.
  2. In a saucepan, melt the butter. Add the vegetables and sauté over medium heat for about 5 minutes. Add garlic and sauté for another 3-5 minutes.
  3. Sprinkle the vegetable mixture with the flour. Stir constantly for 2 minutes. Gradually add the vegetable stock (or milk) and stir until sauce thickens. Add seasonings, and continue to cook, stirring to avoid burning, for 5-10 minutes.
  4. Roll out pie crust. Make sure that you roll a circle larger than your casserole dish. Place pie crust in the bottom of the casserole dish. Pour vegetable filling into the pie crust. Roll out the top pie crust. Place on top of the filling and seal the edges. Make sure you cut vent holes in the top pie crust.
  5. Bake for 20-30 minutes, or until crust is golden brown.