Easy Vegetable Pot Pie

  • Author: Liz
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Cuisine: Vegetarian



1 tbsp unsalted butter
1 yellow onion, finely chopped
3/4 cup shredded carrots
2 small russet potatoes (about 4 cups chopped)
1/4 cup all purpose flour
1 cup vegetable broth (I used “Not chicken” broth)
1 cup whole milk
1 1/2 cup peas (frozen is fine)
1 tbsp dried parsley
Salt to taste (I added about 1 tsp but it depends on how salty your broth is)
1 frozen sheet of puff pastry


  1. Preheat the oven to 400
  2. If you’re using frozen puff pastry, remove from the freezer to let it begin to thaw.
  3. In a large skillet, melt the butter over medium heat until it begins to foam.
  4. Add the onion and carrot and cook for 2 minutes
  5. Add the potatoes, season with salt (I added about 1/2 tsp at this point)  and continue to cook for about 6 minutes.
  6. Sprinkle the flour over the vegetables to coat and continue cooking for 1 minute.
  7. Add the milk and broth and continue stirring until smooth.
  8. Bring to a simmer and cook for an additional 5 minutes, or until it’s started to thicken.
  9. Remove from heat and add the peas, parsley, and additional salt. (I added another 1/2 tsp here but you might have to taste to see.)
  10. Pour into an 8×8 baking dish and cover with puff pastry.
  11. Slice a few slits in the pastry to help it vent.
  12. Bake for 25-30 minutes, uncovered until the crust is golden brown.
  13. Remove from the oven and let it sit for a few minutes before serving.