EASY & CREAMY Cauliflower Pot Pie Recipe! This easy Vegetarian Pot Pie uses frozen pie crusts to make a delicious dinner! The pot pie is made with cauliflower, carrots and peas filling in a creamy sauce! It’s a healthy, vegetable friendly solution to homemade chicken pot pie!
I have a confession. I wasn’t going to post this recipe. Not because I didn’t think it was delicious and that your family would love it. No, quite the opposite! This is one of my most popular recipes to make that often leaves friends asking “Can you give me the recipe?”. But I wasn’t going to post it because I was ashamed of how it looked. I had pot pie embarrassment.
I am not a expert pie maker. I cannot make perfect crust. I am not Marie Callender! What my pot pie lacks in beautiful crust makes up for in taste, and that’s how I feel about this Cauliflower Pot Pie!
I know this Cauliflower Pot Pie is not the most beautiful pot pie you’ve ever seen. The crust is uneven, it has caved in spots, heck it even has a crack down the middle of the pie. But goodness gracious, this pot pie is DELICIOUS! AND EVERY DELICIOUS POT PIE DESERVES A DAY TO SHINE!
So here I am. After attempting to photograph it 3 times but putting away my camera every single time, I came back to it before the sun went down. I googled photos of “pot pie” that looked perfect. They were magazine cover beautiful. And then I laughed. Who am I kidding? I will never make the most beautiful pot pie that has intricate leaf designs cut out of it. That’s not me. That’s not my style. I’m Pamela. I make messy casseroles and blueberry muffins that sometimes fall apart.
And you know what? That’s ok. And you know what else? My family loves my messy casseroles and crumbly muffins! I’m a mother of a 6 month old who’s current wake up time is 5:30AM and has separation anxiety when I drop her off at daycare that breaks my heart. I should be happy I’m even able to make dinner for my family because honestly, I need a nap!
So whatever. Cauliflower Pot Pie – take a bow, you beautiful thing!
Let me give you the scoop on this pot pie. We love this vegetarian pot pie in our house. It’s a good change from the usual chicken pot pie and is instead packed with cauliflower, carrots and peas. If you’re feeling adventurous you can even give it your own tweak depending what’s in season in the garden. Sometimes I live on the wild side and add sweet corn to it!
You can make your own crust (9 inch) but if you’re busy, save yourself the headache and buy a pack of already made pie crusts in your grocery freezer section.
Now fill the pie crust with your vegetables that you boiled for a few minutes to soften up.
Now here comes the good stuff. A pot pie is creamy! It’s comfort food! A pot pie is never dry! No way! And this creamy sauce is what dreams are made out of. It’s made from butter, flour, milk, chicken broth, salt, pepper and celery seeds and is OH SO CREAMY!
Now spoon your cream sauce into the pot pie, making sure you cover all the vegetables.
Add your other pie crust on top, and use a fork to pierce it together.
Add a few holes on top so the steam can escape and place on a cookie sheet. Why? Sometimes pot pies will boil over and trust me, you don’t want to clean your oven. Instead, save yourself the cleanup and use a cookie sheet!
Now bake for 40 minutes…
And oh la la, here comes my favorite Cauliflower Pot Pie!
This is the perfect pot pie recipe that I hope you try! It’s a trusted meal that my family loves and always receives cheers when I say it’s pot pie night!
And it might not be the prettiest, but it is the tastiest! I hope you enjoy!
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Cauliflower Pot Pie
EASY & CREAMY Cauliflower Pot Pie Recipe! This easy Vegetarian Pot Pie uses frozen pie crusts to make a delicious dinner! The pot pie is made with cauliflower, carrots and peas filling in a creamy sauce! It's a healthy, vegetable friendly solution to homemade chicken pot pie!
- 1 small head cauliflower florets about 4 cups
- 1/2 cup carrots diced
- 1/2 cup frozen peas
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cup chicken broth
- 2/3 cup milk
- 1/2 tespoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 2 9 inch frozen pie crusts
Preheat oven to 425 degrees.
Bring a large pot of water to a boil. Add cauliflower, carrots and frozen peas and cook for 10 minutes to soften vegetables. Drain.
Remove pie crusts from freezer. Keep one pie crust in aluminum foil pan and place on top of cookie sheet. Add vegetables into the pie crust.
In a medium saucepan melt butter until melted. Add your flour and whisk until combined. Add chicken broth, milk, salt, pepper and celery seed and continue to stir until creamy, about 5 minutes.
Pour cream sauce over the vegetables in the pie, stirring vegetables so everything is coated.
Place other frozen pie crust on top, using a fork to pierce together the sides. Use a knife or fork to cut a few holes in the top of the pie so steam can escape.
Bake for 40 minutes or until browned.
Let cool for 15 minutes before serving.