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!
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!
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.
Start by laying the pie crust into the bottom of an oven safe skillet or circular pie baking dish.
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.
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.
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!
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!
Things you might need for this recipe:
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
Make sure you don’t miss a thing! Follow Domestic Superhero on:
For NEW RECIPES delivered straight to your inbox, signup for our email list!
- 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
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/8 tsp tarragon
- 10 ounce can cream of celery soup or cream of chicken 10.75
- 3/4 cup milk
- 2 ounces cheddar cheese grated
- 2 pats butter
Preheat oven to 425 degrees. Spray pie dish or cast iron skillet with nonstick spray.
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.
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.
Place into oven and bake for 20-25 minutes, checking at 20 minutes. Remove from oven when top crust is browning.
Place butter on top of crust, brush around the crust. Cut into slices and serve.
- 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