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    Home » Recipes » Vegetarian Recipes

    30 Minute Loaded Vegetable Pot Pie

    Published Mar 16, 2021 by Allyson · 29 Comments
    This post may contain affiliate links. Read my disclosure policy.

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and the ultimate comfort food! It's so delicious and quick to make!

    This Loaded Vegetable Pot Pie is amazingly delicious, and so easy to make! The best part is that it only takes about 30 minutes from start to finish!!! Whether you make pot pies regularly, or you have never made a pot pie, this is the recipe for you. 

    This 30 Minute Loaded Vegetable Pot Pie is made with no fuss ingredients, requires no fancy cooking or baking skills, and will have your family begging you to make it daily.  It’s also pretty healthy clocking in at only 367 calories per serving (scroll all the way to the bottom for nutritional information)! With all the creamy delicious vegetables, you would never imagine this being healthy!

    Serve this with some delicious Instant Pot Loaded Mashed Potatoes and or Air Fryer Asparagus and you have a complete meal!

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and is sure to comfort you this winter! So delicious and quick to make!

    This Loaded Vegetable Pot Pie is not only easy, but it is CHEAP! First of all, there is no pie dough making here…these are store bought pie crusts! No shame in using a store bought crust, save yourself the time and effort!

    SAVE MONEY: I highly recommend Aldi; a package of 2 crusts is only $1.79…and they are super delicious, too.  If you don’t have Aldi, then use whatever you can, or, if you are really awesome, make the crust from scratch.

    I actually take pride in using the store bought crust and knowing that it only took me 30 minutes from start to finish to make this Vegetable Pot Pie!

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and is sure to comfort you this winter! So delicious and quick to make!

    SAVE TIME: Buy frozen bags of vegetables. These veggies are just as good as fresh veggies, cheaper, and have an assortment so you don’t have to buy a million different things.

    I used two bags, one was a broccoli/carrot/cauliflower blend, and the other was a ‘mixed vegetable’ blend which consisted of peas, green beans, corn, and some carrots. Since I wasn’t planning to use meat in this pot pie, I ‘beefed’ it up a little bit with fresh mushrooms, which were the only vegetable I actually had to chop up, but you could also buy those pre-chopped if you want.

    30 Minute Loaded Vegetable Pot Pie comes together super quickly and is majorly delicious! Packed full of healthy veggies, it's sure to comfort you this winter!

    Start by laying the pie crust into the bottom of an oven safe skillet or circular pie baking dish.

    30 Minute Loaded Vegetable Pot Pie comes together super quickly and is majorly delicious! Packed full of healthy veggies, it's sure to comfort you this winter!

    Cook the vegetables with a little chopped onion and garlic, and then add a can of cream of celery soup and a little bit of milk. If you aren’t a vegetarian, you could easily use a can of cream of chicken soup or even cream of mushroom; any will work fine.

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and is sure to comfort you this winter! So delicious and quick to make!

    After everything is cooked, dump the vegetable mixture into the pie crust and then lay the other crust on top! Pinch or fold the edges together to make a sealed pot pie. Pop it into the oven and cook for about 20-25 minutes.

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and is sure to comfort you this winter! So delicious and quick to make!

    This vegetarian pot pie is equally delicious as the meat version. You actually don't even notice you are missing the meat. It’s filled with healthy vegetables and it is the perfect comfort food!

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and is sure to comfort you this winter! So delicious and quick to make!

    This vegetable pot pie would also make a great meal to bring a family who has just had a baby or when you sign up for one of those meal trains! I guarantee everyone will love it!

    30 Minute Loaded Vegetable Pot Pie is packed full of veggies and is sure to comfort you this winter! So delicious and quick to make!

    Things you might need for this recipe:

    • High sided skillet
    • pie dish
    • medium cast iron skillet
    • cutting board
    • santoku knife

    Other Comforting meals you have you try:

    • Spicy Jalapeno Mac & Cheese
    • Panera Mac and Cheese (copycat recipe)
    • Easy Homemade Bread Bowls
    • Jalapeno Popper Grilled Cheese
    • Air Fryer Baked Potatoes (easiest method)
    • Instant Pot Meatloaf and Baked Potatoes
    • Instant Pot Tuscan Chicken Pasta

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    5 from 11 votes
    Print
    30 Minute Loaded Vegetable Pot Pie
    Servings: 8 servings
    Calories: 367 kcal
    Ingredients
    • 2 premade pie crusts 2 should come in 1 pack
    • 1 medium yellow onion chopped
    • 1 garlic clove minced
    • 8 ounces mushrooms chopped
    • 1 frozen bag of mixed vegetables peas, green beans, corn
    • 1 frozen bag mixed broccoli cauliflower, and carrots
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • ¼ teaspoon thyme
    • ¼ teaspoon rosemary
    • ⅛ teaspoon tarragon
    • 10 ounce can cream of celery soup or cream of chicken 10.75
    • ¾ cup milk
    • 2 ounces cheddar cheese grated
    • 2 pats butter
    Instructions
    1. Preheat oven to 425 degrees. Spray pie dish or cast iron skillet with nonstick spray.

    2. In a large skillet, spray nonstick spray and add onion, garlic, and chopped mushrooms; sauté oven medium heat for 2 minutes. Add all frozen vegetables; increase heat to medium high and sauté for 5 minutes. Add cream of celery soup and milk, stir to combine. Add salt, pepper, thyme, rosemary, and tarragon and stir; sauté for 5 more minutes. Add cheese and mix to melt.

    3. Unroll 1 pie crust and place onto bottom of baking dish. Pour vegetable mixture into the pie crust. Unroll the second crust and then place on top, pinching the sides together to close. Cut slits in the top of the crust.

    4. Place into oven and bake for 20-25 minutes, checking at 20 minutes. Remove from oven when top crust is browning.

    5. Place butter on top of crust, brush around the crust. Cut into slices and serve.

    Recipe Notes
    • This pot pie reheats deliciously!
    • Can be frozen - make sure to completely cook after baking. Cover completely and freeze.
    • To cook, remove from freezer and allow to defrost for 30 minutes, place into oven, covered at 350 degrees for 30 minutes. Then remove foil, cook an additional 50-60 minutes or until heated through. Alternatively, you could defrost all day, then cook in oven at 350 for 40 minutes.
    • First published 11/2016. Updated 3/2021

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    Reader Interactions

    Comments

    1. Carin

      December 04, 2019 at 5:09 pm

      Just found this and am SO excited, because one of the things I strangely miss the most being vegetarian is pot pie! Question: do you use fresh or dried herbs?

      Reply
      • Allyson

        December 09, 2019 at 1:22 pm

        I've done both! I always think the SAME THING!!! I don't know why you can never find veggie pot pie, but this recipe is GOOOOOD!

        Reply
    2. Courtney Sprehe

      December 19, 2019 at 2:18 pm

      Super excited to try this recipe for the holidays! I'm not an especially good cook, plus I don't really like to cook, so when I find a recipe I think I can handle I absolutely save it. I've missed pot pie!!

      Reply
      • Teresa

        July 21, 2020 at 9:07 pm

        5 stars
        I loved this recipe! I didn't have a pie pan & so I used a 2 qt Pyrex dish. I used 2 1/2 pie crusts due to the shape of the dish & I used 1 bag of mixed veggies, 1/2 bag of frozen asparagus & 1 c of frozen chopped broccoli. It was so good!!

        Reply
        • Allyson

          July 22, 2020 at 5:41 pm

          What a great idea! I love this recipe because it's so easy yet so comforting and hearty!

          Reply
    3. Kristi Carson

      October 28, 2020 at 12:00 pm

      Could you suggest a substitute for the cream soup if I don't have it on hand? I usually have powdered buttermilk and evaporated milk in the pantry as well as a vegetarian bouillon. This sounds like a wonderful recipe!

      Reply
      • Allyson

        October 28, 2020 at 2:02 pm

        It is delicious! I would suggest trying this recipe in place of the cream soup: https://www.centercutcook.com/cream-soup-substitute/

        Reply
    4. Peggy G

      December 21, 2020 at 9:46 am

      5 stars
      I started out making this for the 2 vegetarians one year for Christmas dinner but *everybody* ate it. I have made it every year since as a side for all. They have come to look forward to it and always comment on how good it is. Thank you for sharing the recipe.

      Reply
    5. CHERYL A SVOBODA

      March 15, 2021 at 1:53 pm

      My husband recently decided to eliminate meat from his diet, not entirely a vegetarian though. This recipe sounds tasty and easy but he doesn't like cheese. If I eliminate the cheese will it become runny?

      Reply
      • Allyson

        March 15, 2021 at 2:46 pm

        I don't think you will notice a big difference without the cheese. It might not be quite as thick, but the cream of mushroom soup makes it thick enough, if that makes sense! I think he will love it!

        Reply
    6. Betsy

      March 17, 2021 at 2:20 pm

      5 stars
      Super delicious flavor! I love the flavor of the Cream of Celery soup in here. I often fall back on mushroom because it's usually a touch cheaper, but I do love the celery soup because it brings a whole different level of flavor to a creamy dish. So much wonderful flavor in here. <3 Definitely one of my new favorite savory pies!

      Reply
    7. Natalie

      March 17, 2021 at 2:32 pm

      5 stars
      Comfort food at its finest!! It's a delicious way to get in all the veggies! We added chicken to ours.

      Reply
    8. Kristyn

      March 17, 2021 at 3:27 pm

      5 stars
      My hubby could eat pot pies weekly! I don't make them enough, but this recipe looked easy, so I surprised him & he loved it! I halved it & added some roast.

      Reply
    9. Erin

      March 18, 2021 at 6:06 am

      5 stars
      This Vegetable Pot Pie is so picture-perfect!

      Reply
    10. Jacque Hastert

      March 18, 2021 at 3:48 pm

      5 stars
      I love a delicious comforting dish like this! The best part is that it only takes 30 minutes to make! I am in love <3

      Reply
    11. Alicia

      March 18, 2021 at 4:56 pm

      5 stars
      I've made this a few times and it's really tasty. I like to add a little bit of red pepper flakes for a little spice, but otherwise it's perfect! I have made them and brought them over to friends and they always love them!

      Reply
    12. Beth

      March 18, 2021 at 6:12 pm

      5 stars
      Yummy! This looks so tasty and making my mouth water! So excited to give this a try!

      Reply
    13. Catalina

      March 18, 2021 at 6:45 pm

      5 stars
      Love how creamy is this pie! All these yummy veggies in one dish!

      Reply
    14. Tracey Cowart

      December 22, 2021 at 5:04 pm

      5 stars
      I have made this several times now. Absolutely delicious! Can make with or without the cheese, both ways are wonderful.

      Reply
      • Allyson

        December 23, 2021 at 11:11 am

        I am so happy to hear that, Tracey! Merry Christmas!

        Reply
    15. Bev

      February 06, 2022 at 1:29 pm

      Should you bake the bottom pie crust first for a few minutes before you put the veggies in so it will be browned?

      Reply
      • Allyson

        February 07, 2022 at 9:03 am

        I didn't need to, but you could definitely prebake it - up to you!

        Reply

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