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Garden Vegetable Pie

Savory Garden Vegetable Pie: A Comforting Homemade Delight

Enjoy a heartwarming Garden Vegetable Pie filled with seasonal veggies, creamy filling, and a flaky crust. Perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups carrots chopped
  • 1 cup peas fresh or frozen
  • 2 cups potatoes diced
  • 1 cup cream or plant-based milk
  • 3 tablespoons butter for the sauce
  • 3 tablespoons flour for the roux
  • 1 teaspoon thyme fresh or dried
  • 1 teaspoon parsley fresh or dried
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic minced
  • 1 teaspoon smoked paprika
For the Crust
  • 1 piece pie crust homemade or store-bought
For Garnishing
  • 1 egg for egg wash optional
  • 2 tablespoons extra herbs fresh

Equipment

  • Pie dish
  • Saucepan
  • skillet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Wash and chop your seasonal vegetables, including carrots, peas, and potatoes to uniform sizes.
  2. Pre-cook high-moisture veggies like spinach and zucchini in a skillet over medium heat for 3–5 minutes.
  3. In a saucepan, melt butter over medium heat, add flour to form a roux, and cook for 1-2 minutes.
  4. Gradually whisk in cream until smooth and thickened, season with salt, pepper, and smoked paprika.
  5. Fold in pre-cooked vegetables and chopped herbs into the cream sauce.
  6. Roll out homemade crust or thaw store-bought; preheat oven to 375°F (190°C) and blind-bake crust for 10 minutes.
  7. Pour filling into prepared crust and sprinkle with extra herbs.
  8. Bake the pie for 25–35 minutes until the crust is golden and the filling is bubbling.
  9. Remove from oven, let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze unbaked pie for up to 3 months.

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