It's Tuesday, October 21st, and the weather here in Austin has finally, finally delivered that first real taste of autumn. The air is crisp, and my kitchen is officially in comfort food mode. For me, nothing says "cozy" quite like a pot pie. This Traditional Vegetable Pot Pie is my ultimate weeknight solution. It's hearty, savory, and packed with tender potatoes, carrots, and peas, all swimming in a creamy, herby gravy. If you're craving even more stick-to-your-ribs goodness, this Creamy Vegetable Soup is another go-to in our house once the temperatures dip.
And the best part? We're using a store-bought puff pastry sheet for the top - it's the perfect shortcut to a flaky, golden, buttery crust with almost zero effort. Pair it with a crisp fall salad like this Autumn Apple Feta Salad for balance, and if you're baking for dessert, don't miss the Pumpkin Pie Cookies - they're just the right amount of sweet to end a cozy night.
Jump to:
Tested in my Austin kitchen: The non-negotiable secret to this recipe is the cornstarch slurry. My first test, I just added cornstarch to the hot broth and it was a lumpy mess! You must mix the cornstarch with a little cold water in a separate bowl first before whisking it into the simmering broth. It creates a perfectly smooth, glossy gravy every single time.
A Cozy, Shortcut Comfort Meal
This recipe is designed to be the perfect, easy weeknight dinner when you're craving something warm and substantial. It uses pantry and freezer staples like frozen vegetables, potatoes, and broth, all brought together in one pan. The puff pastry bakes up light and shatteringly crisp, creating the most incredible contrast to the creamy, savory vegetable filling below. It's a full meal in a bowl and a total family-pleaser.
Why You'll Love This Recipe
- Incredibly Fast & Easy: This is a "shortcut" pot pie. Using frozen mixed vegetables and store-bought puff pastry means it's ready for the oven in about 20 minutes.
- Rich, Creamy & Savory: The cornstarch-thickened broth creates a luscious, creamy gravy without any heavy cream.
- One-Pan Wonder (Almost!): The entire filling comes together in one large, oven-safe skillet or Dutch oven.
- Hearty & Comforting: This is a true "stick-to-your-ribs" vegetarian meal that's perfect for a cool fall night.
Ingredients
Here's what you'll need for this cozy, one-pan meal. For the full list with precise measurements, see the recipe card at the end of the post!
For the Filling
- Mixed Vegetables: 2 cups of a frozen mixed vegetable blend (carrots, peas, corn, green beans). No need to thaw!
- Potatoes: 2 medium Yukon Gold or red potatoes, diced small (about ½-inch). Waxy potatoes hold their shape best.
- Aromatics: 1 medium yellow onion and 2 garlic cloves.
- Olive Oil: 1 tablespoon of extra-virgin olive oil.
- Broth: 2 cups of low-sodium vegetable broth.
- Thickener: 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (this is the slurry).
- Flavour: 1 tablespoon of soy sauce (for umami!), dried thyme, and dried rosemary.
- Seasoning: Salt and freshly ground black pepper.
For the Crust
- Puff Pastry: 1 sheet of store-bought puff pastry, thawed according to package directions (I prefer an all-butter brand if you can find it).
- Egg (Optional): 1 egg, beaten, for an egg wash to make the crust extra golden and shiny.
How to Make Traditional Vegetable Pot Pie
This comes together in just a few simple steps. The key is making the filling before handling the pastry.
Step 1: Preheat and Sauté Aromatics
First, I preheat my oven to 400°F (200°C).
In a large, oven-safe skillet or Dutch oven, I heat the olive oil over medium heat. I add the chopped onion and sauté for 3-4 minutes, until it starts to soften and become translucent. Then, I add the minced garlic and cook for just 30 seconds more, until it's fragrant.
Step 2: Simmer the Vegetables
To the skillet, I add the frozen mixed vegetables and the diced potatoes. I give them a good stir to combine with the onions and garlic and let them cook for about 5 minutes, stirring occasionally.
Next, I pour in the vegetable broth and sprinkle in the dried thyme and dried rosemary. I stir everything well.
Step 3: Thicken the Filling
I bring the mixture to a gentle simmer. In a separate, small bowl, I make the cornstarch slurry: I whisk the 2 tablespoons of cornstarch with 2 tablespoons of cold water until it's perfectly smooth (no lumps!).
While the broth is simmering, I slowly pour in the cornstarch slurry, whisking constantly. The mixture will thicken into a beautiful, glossy gravy almost immediately. I let it simmer for 1 more minute, then I stir in the soy sauce, salt, and pepper to taste.
Step 4: Top with Pastry and Bake
I remove the skillet from the heat. (If my skillet isn't oven-safe, I pour this hot filling into a greased 9x9 or 9x13 baking dish).
I gently unroll my thawed puff pastry sheet. I lay it over the top of the skillet or baking dish, trimming any large excess from the corners. I like to crimp the edges against the side of the dish with a fork to seal it.
Finally, I use a sharp paring knife to cut 3-4 small slits in the top of the pastry. This is a crucial step to let steam escape! (For an extra-golden crust, I brush the pastry with a beaten egg right before baking).
Step 5: Bake to Golden Perfection
I place the skillet or baking dish onto a larger, rimmed baking sheet (to catch any potential drips) and bake for 25-30 minutes. It's done when the puff pastry is puffed up, deeply golden brown, and beautifully flaky. I let it cool for at least 10 minutes before serving-that filling is molten hot!
Common Mistakes to Avoid
- Adding Pastry to a Cold Filling: This is the #1 mistake for a soggy top. The filling must be hot and simmering when you add the pastry. The steam from the hot filling is what helps the bottom of the puff pastry cook and puff up.
- Forgetting Steam Vents: If you don't cut slits in the top, the trapped steam will make the pastry soggy from the inside, and it might even tear or collapse.
- Adding Cornstarch Directly to Hot Broth: This will create instant, unpleasant lumps. You must dissolve the cornstarch in cold water first to make a slurry.
Tips and Tricks for Success
- Puff Pastry Handling: Keep your puff pastry in the refrigerator until you are ready to unroll it and place it on the pie. If it gets warm, it becomes sticky, limp, and very difficult to work with.
- The Soy Sauce Secret: It might seem like an odd ingredient, but that 1 tablespoon of soy sauce is a "secret weapon" for vegetarian dishes. It adds a deep, savory, umami flavour that mimics the richness of a meat-based gravy.
- Small Potato Dice: Cut your potatoes into a small, ½-inch dice. This ensures they cook through completely and become tender in the 20-25 minute simmer time.
- Use an Oven-Safe Skillet: Using a cast-iron skillet or Dutch oven allows you to make the filling and bake the pie all in one pot, which saves on dishes and looks beautifully rustic for serving.
Variations
This recipe is a wonderful base for whatever you have on hand!
- Make it Creamy: For a richer, classic "cream of" style pot pie, add ½ cup of heavy cream or half-and-half to the broth after you've thickened it with the cornstarch.
- Add Protein: This is a great base for using up leftovers. Stir in 1-2 cups of shredded rotisserie chicken, cooked turkey, or a can of drained chickpeas along with the vegetables in Step 3.
- Add Fresh Herbs: If you have them, stir in 2 tablespoons of chopped fresh parsley or fresh thyme at the very end (Step 5) with the bacon.
- Add Cheese: For an extra-rich version, sprinkle ½ cup of shredded cheddar cheese over the top of the hot, baked pie (after removing it from the oven).
How to Serve
This Vegetable Pot Pie is a hearty, all-in-one meal.
- Serve it hot, scooped into shallow bowls. Be sure everyone gets a big piece of that flaky crust!
- It needs nothing else, but a simple green salad with a sharp vinaigrette is a nice, fresh contrast to the rich, creamy pie.
- It's the perfect main course for a vegetarian Thanksgiving or a cozy fall dinner.
Make Ahead and Storage
- Make Ahead: The vegetable filling (Steps 1-4) can be made completely up to 2 days in advance. Store it in an airtight container in the fridge. When ready to bake, reheat the filling in a skillet until it is bubbling hot, then pour it into your baking dish, top with the raw pastry, and bake as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat and revive the pastry is in a 350°F (175°C) oven or air fryer for 10-15 minutes, until the filling is hot and the pastry is crisp. Microwaving will work but will make the puff pastry soft and chewy.
- Freezing: I do not recommend freezing the baked pot pie, as the puff pastry becomes very soggy. However, the filling can be frozen on its own for up to 3 months.
Recipe Notes / What I Learned
The first time I made this, I just threw the frozen vegetables in and simmered for 5 minutes. It was good, but a bit one-note. I learned that taking the extra 5 minutes (Step 3) to let the frozen veggies and potatoes sauté a bit in the aromatic onion and garlic before adding the broth builds a much deeper layer of flavour. It's a small step that makes a big difference.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅙th of pie): ~390 calories · 9g protein · 45g carbs · 21g fat (This is an approximation and can vary based on the brand of puff pastry and other ingredients used.)
Traditional Vegetable Pot Pie
Equipment
- Large skillet
- Baking dish
- Whisk
- Floured surface
Ingredients
Group: Ingredients
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 2 medium potatoes diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups low-sodium vegetable broth
- 2 tablespoon cornstarch
- 1 sheet puff pastry dough thawed
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200C) and spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, heat olive oil. Sauté onions and garlic until translucent (about 3-4 minutes). Add mixed vegetables and diced potatoes; stir for an additional 5 minutes.
- Pour in the vegetable broth and bring to a gentle simmer. Mix cornstarch with cold water until smooth; gradually add to the skillet while whisking until thickened.
- Season with soy sauce, salt, and pepper. Remove from heat.
- Roll out the puff pastry on a floured surface. Spoon the veggie filling into the greased baking dish and cover with pastry dough. Seal edges by crimping and poke holes in the top for ventilation.
- Bake for about 25-30 minutes or until golden brown. Allow to cool slightly before serving.
Nutrition
FAQs
Can I use fresh vegetables instead of frozen?
Yes, absolutely! You can use 2 cups of any fresh, chopped vegetables you like (carrots, celery, corn, green beans, peas). I would add the firmer veggies (like fresh carrots and celery) along with the onions in Step 2 to give them a head start on softening.
Can I make this gluten-free?
Easily! Just use your favourite brand of gluten-free puff pastry (several brands like Schär or Dufour are available) and use a gluten-free tamari or coconut aminos instead of soy sauce.
Can I use a regular pie crust instead of puff pastry?
You can, but it will be a different dish. Puff pastry creates that light, airy, shatteringly flaky top. If you use a regular pie crust (store-bought or homemade), lay it over the hot filling, crimp, vent, and bake. It will be more like a traditional "pot pie" and will also be delicious!
