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!
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
- 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
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Preheat oven to 425 degrees. Spray pie dish or cast iron skillet with nonstick spray.
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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.
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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.
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Place into oven and bake for 20-25 minutes, checking at 20 minutes. Remove from oven when top crust is browning.
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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
Carin
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?
Allyson
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!
Courtney Sprehe
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!!
Teresa
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!!
Allyson
What a great idea! I love this recipe because it's so easy yet so comforting and hearty!
Kristi Carson
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!
Allyson
It is delicious! I would suggest trying this recipe in place of the cream soup: https://www.centercutcook.com/cream-soup-substitute/
Peggy G
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.
CHERYL A SVOBODA
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?
Allyson
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!
Betsy
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!
Kelly Karp
Can someone please tell me how many total ounces to use of frozen vegetables?
Allyson
You should have between 20-24 ounces of vegetables!
Natalie
Comfort food at its finest!! It's a delicious way to get in all the veggies! We added chicken to ours.
Kristyn
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.
Erin
This Vegetable Pot Pie is so picture-perfect!
Jacque Hastert
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
Alicia
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!
Beth
Yummy! This looks so tasty and making my mouth water! So excited to give this a try!
Catalina
Love how creamy is this pie! All these yummy veggies in one dish!
Tracey Cowart
I have made this several times now. Absolutely delicious! Can make with or without the cheese, both ways are wonderful.
Allyson
I am so happy to hear that, Tracey! Merry Christmas!
Bev
Should you bake the bottom pie crust first for a few minutes before you put the veggies in so it will be browned?
Allyson
I didn't need to, but you could definitely prebake it - up to you!
Myrna Gottlieb
I was thinking about omitting the bottom crust because it would probably be soggy. Also, without the bottom crust each portion would have less calories. But the pie will serve more people with the bottom crust; so will try it with the bottom crust pre-baked. Microwaveable veggies that steam in the bag should do nicely.
Allyson
Mine never turn out soggy, but you can try it whichever way you prefer!
Samantha
This is a family staple especially on nights that we need something quick, easy and delicious. My boys usually don't suggest dinner ideas but when they do this is it! We are not big mushroom eaters so I use tempeh in their place. So glad I found and tried your recipe, thank you!
Allyson
I am so happy to hear that! A recipe that the whole family enjoys is definitely a win in my book!
Maha
You truly are a hero!! I really loved this recipe; I'm a cooking novice and this was very straightforward. It delighted me to no end how quick this was. When everything else in life takes so long to accomplish, it's so nice to have a warm comforting recipe that comes out quick. My roommate loved it too; she mentioned to up the spices/seasonings to 1/4 tsp each, and add 1/4 tsp umami powder, plus 1/8 tsp nutmeg. I also used 3 garlic cloves. This will be one of my staples for sure!
Allyson
I am so happy y'all loved this comforting recipe!