Vegetable Pot Pie Casserole

A comforting and protein-packed Vegetable Pot Pie Casserole that is easy to prepare ahead of time, making it a perfect solution for busy family dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

Vegetable Mixture

2 cups mixed vegetables (carrots, peas, corn, green beans) Feel free to use fresh or frozen; both work well.
1 cup vegetable broth Opt for low-sodium if you're watching your salt intake.
1 cup heavy cream or plant-based alternative Coconut milk or cashew cream makes excellent substitutes.
1 onion, chopped Adds sweetness when sautéed.
2 cloves garlic, minced A must for flavor.
1 teaspoon thyme Fresh thyme delivers a robust taste; however, dried works perfectly too.
1 teaspoon rosemary Enhances the earthy flavors of the dish.
to taste salt and pepper Adjust according to preference.
1 cup frozen or refrigerated pie crust Pre-made crust simplifies the process.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a large skillet, heat a bit of oil over medium heat, adding the chopped onion and minced garlic. Sauté for about 5 minutes until translucent.
Stir in your selected vegetables and let them soften for another 3-4 minutes, stirring occasionally to prevent sticking.
Add vegetable broth, heavy cream, thyme, rosemary, salt, and pepper. Bring to a gentle simmer for about 5 minutes until slightly thickened.
Transfer the vegetable mixture to a standard 9×9-inch baking dish.
Cover with the pie crust, sealing the edges by crimping them together.
Make a few slits in the top crust for steam to escape.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
Let it cool for a few minutes before serving.

Notes

This casserole is perfect for family-style dining. Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 3 months.