Vegetable Pot Pie From Scratch

You’ll love my homemade vegetable pot pie from scratch – crust included.

I like making meals from scratch when time is on my side. But, when you have an overload of fresh veggies in the frig that needs to be eaten – you make a vegetable pot pie from scratch. So I did. This recipe is a perfect one-dish meal for the whole family to enjoy on a brisk winter’s night. Oh, and leftovers are fantastic too!

I hope you enjoy my Texas homemade vegetable pot pie.

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Facts About This Vegetable Pot Pie From Scratch

I don’t usually measure my ingredients when I make things from scratch. I’ll do my best. Keep in mind my veggie pot pie doesn’t include the ordinary vegetables you find in a store-bought pot pie—no peas, corn, or potatoes.

I used the vegetables I had on hand. You can use fresh vegetables from the produce section if your cupboards are bare. If not fresh, then frozen vegetables are okay to use too. I used veggies with the most nutrients in this recipe—carrots, broccoli, zucchini, & celery. But, again, these are the veggies I already had. You can use whatever needs to be eaten!

But first, let me show you how to make a pie crust from scratch.

How To Make A Pie Crust From Scratch

My homemade vegetable pot pie got better when I did not use a prepared pie crust I found in the outdoor freezer. It was something my husband had bought. I’m glad I decided to make my own.

Making a pie crust from scratch takes a little time, but as you know, it’s well worth it and better for you. Though I used all-purpose white flour this time, it’s possible to use gluten-free flour to make a good pie crust. I’ve used it before when I made a blackberry clafoutis dessert.

I apologize now that I do not have photos of making the pie crust. I wasn’t going to post this recipe here because I practically made it on a whim, and I just started sharing Texas recipes on the website.

The crust came out flaky and so good.

Homemade Vegetable Pot Pie And Crust From Scratch

Print Recipe Pin Recipe

Prep Time 36 mins

Cook Time 45 mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

Filling

• 2-3 tbsp grass-fed butter such as Kerrygold
• 2 large carrotts cut into pieces
• 1 yellow squash cut up
• 1 zucchini cut up
• 1/2 yellow pepper cut into small pieces
• 1 cup broccili use stalks if you want
• 2 celery sticks cut into small pieces
• 2-3 garlic cloves minced
• 1/4 cup all-purpose unbleached flour
• 1/2 cup heavy cream or use 1/2 cup milk & 2 tbsp of melted butter (this is how to make heavy cream and is what I used)
• 1 cup vegetable broth
• salt and pepper to taste

Pie Crust

• 2-1/2 cups All-purpose unbleached flour
• 1 cup unsalted grass-fed butter cut into pieces 1 cup equals 2 sticks
• 1/2 tsp sea salt or kosher
• 7 tbsp ice water
• 1 tbsp apple cider vinegar

Instructions

 

Filling

• Cut up all your vegetables. If you like to prep cook, as I do, this step can be done the day before.
• In a pan or cast-iron skillet, melt butter. Throw in all vegetables and cook on medium for about 10 mins or until veggies are soft.
• Add flour, milk, broth, salt & pepper and cook until it thickens. Set aside.

Pie Crust

• Combine flour, salt, and butter in a food processor or a blender. Pulse until mixture resembles coarse crumbs. Though a food processor will work much better, I did use my blender. It took longer, but it worked.
• Mix the ice water and apple cider vinegar in a small bowl.
• Pour 1/2 the water mixture in a blender; pulse 3 times to blend. Pour the rest in the blender and pulse 8 more times, until all comes together.
• Turn dough out onto a wooden surface or on parchment paper, and kneed for a couple of seconds, then divide in half. Wrap each piece in plastic wrap and place in the refrigerator for 30 mins.
• When ready to use, fold and press the dough into the desired shape and place one in the bottom of a dish (I used a ceramic pie dish), fill with vegetable filling, then top with the other piece of dough
• Using bottom rack, bake on a cookie sheet on 450 degrees for 45 mins to 1 hour. Watch it after 45 mins. It may need more time to bake. Mine did.

Keyword crust, from scratch, pot pie, vegetables

I hope you dig my vegetable pot pie recipe from scratch