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Vegetable Pot Pie

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  • Prep 30 min
  • Total 50 min
  • Ingredients 15
  • Servings 4
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You can make a vegetable pot pie with leftover vegetables, but if you want to show off, use fresh vegetables and steam them before sautéing them for a few minutes with onion and garlic so they’re even more delicious. The sauce will be delicious if you make it yourself with nice homemade chicken stock instead of using a can of soup. I make the filling a day before so the flavors can mix well and so that my pot pies are delicious.
by Morena Cuadra
Updated May 10, 2021
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  • 2 cups carrots, diced
  • 1 celery stalk, chopped
  • 1/2 cup peas
  • 1 cup corn, cooked and with the kernels cut off
  • 1 cup cooked potato, diced
  • 1/2 tablespoon oil
  • 1/2 cup onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups homemade chicken stock
  • Salt and pepper
  • 1/4 teaspoon thyme leaves
  • 1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (5 Count)
  • 1 beaten egg


  • 1
    Preheat the oven to 400° F.
  • 2
    In a pot, steam the carrot, celery, and peas for five minutes. Once they’re ready, remove from the heat and set aside.
  • 3
    Heat the oil in a pan and fry the onion and garlic, over medium heat, until they’re soft. Add the steamed vegetables, the corn and the cooked potatoes. Season with some salt and pepper. Remove from the heat and set aside.
  • 4
    You’ll prepare the sauce in another pot. Melt the butter over medium-high heat. Add the flour, stirring quickly until it’s well mixed. Add the chicken stock while you continue to stir quickly. Once you get a smooth mixture, add salt, pepper and thyme leaves. Lower the heat and cook until it gets thick.
  • 5
    Add the vegetables you set aside to this sauce, mix well, lower the heat and set aside. Let it cool down.
  • 6
    Pour the vegetable mixture into 4 greased up small pans. Brush the sides with beaten egg. Cover with 4 circles of biscuit dough, brush the entire surface with beaten egg and bake for 18-20 minutes or until the filling is bubbling and the dough is golden brown.
  • 7
    Serve immediately.

Expert Tips

  • tip 1
    If you want a thick vegetable filling, add a teaspoon flour mixed with a teaspoon butter to the paste, stirring well until you get the desired thickness.
  • tip 2
    Sprinkle sesame seeds or poppy seeds over the pot pies.

Nutrition Information

No nutrition information available for this recipe
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