Vegetable Pot Pie with Cauliflower
This is one of those recipes I’ve been making forever. It all came to be because one day we wanted chicken pot pie, but we were out of chicken, but with a fridge filled with vegetables I decide to chop up some cauliflower and made this Vegetable Pot Pie instead! My kids love this recipe because who doesn’t like saying “We’re having pie for dinner!”? And I love it because we’re eating so many veggies for dinner! Along with the cauliflower, I add in frozen mixed vegetables which all gets covered in a simple milk+broth+butter cream sauce in pre-made frozen pie crusts. I hope you try this vegetable pot pie recipe soon! And if you’re looking for more pot pie recipes check out my Crock Pot Chicken Pot Pie and Bisquick Chicken Pot Pie too!
Vegetable Pot Pie Ingredients
cauliflower, chopped up into small florets frozen mixed vegetables, I use the corn, carrots and green bean medley but any frozen vegetable will work butter flour vegetable broth or chicken broth milk salt, pepper, celery seed for spices 9 inch pie crusts, store bought or homemade
How to make Cauliflower Pot Pie
Take the pie crusts out of the freezer to thaw while you preheat the oven and start the next steps. Sorry that one of my crusts is a bit wonky, but it happens sometimes! Cook the cauliflower and frozen vegetables until cauliflower is softened. Drain and place in one of the pie crusts. Add the butter and flour to a small saucepan, then stir in the milk, broth, and seasonings. Simmer until it thickens and is nice and creamy. Pour the cream sauce on top of the vegetables and stir to fully coat them. Place the last pie crust on top and crimp the sides down with a fork. Cut a few vent holes in the top of the crust. Bake until golden brown and let the pie cool for 10 minutes before serving.
Can I make veggie pot pie ahead of time?
The best way to make pot pie ahead of time is to cook the vegetables and then refrigerate them. I find this is the most time consuming part of the recipe and saves me a good 15 minutes. When you’re ready to make the pot pie, add them into the pie crust, make the cream sauce and then your pot pie is pretty much ready to go in the oven!
Can I freeze pot pie?
Vegetable pot pie is very freezer-friendly. I recommend freezing the pie in a foil pie pan, unbaked. Wrap the pie tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. Bake the pie right from frozen for about 45 to 60 minutes or until the filling is warmed through and the crust is golden brown. Pin for later:
