This Vegetable Pot Pie is made with fresh cauliflower and frozen mixed vegetables in pre-made pie crusts. A simple cream sauce is poured on top of the veggies to hold it all together. This tastes like chicken pot pie, but instead is filled with all vegetables. It’s comforting simple cooking that my family loves!
Vegetable Pot Pie with Cauliflower
This is one of those recipes I’ve been making forever. It all came to be because one day we wanted chicken pot pie, but we were out of chicken, but with a fridge filled with vegetables I decide to chop up some cauliflower and made this Vegetable Pot Pie instead!
My kids love this recipe because who doesn’t like saying “We’re having pie for dinner!”? And I love it because we’re eating so many veggies for dinner! Along with the cauliflower, I add in frozen mixed vegetables which all gets covered in a simple milk+broth+butter cream sauce in pre-made frozen pie crusts.
I hope you try this vegetable pot pie recipe soon! And if you’re looking for more pot pie recipes check out my Crock Pot Chicken Pot Pie and Bisquick Chicken Pot Pie too!
Vegetable Pot Pie Ingredients
- cauliflower, chopped up into small florets
- frozen mixed vegetables, I use the corn, carrots and green bean medley but any frozen vegetable will work
- butter
- flour
- vegetable broth or chicken broth
- milk
- salt, pepper, celery seed for spices
- 9 inch pie crusts, store bought or homemade
How to make Cauliflower Pot Pie
Take the pie crusts out of the freezer to thaw while you preheat the oven and start the next steps. Sorry that one of my crusts is a bit wonky, but it happens sometimes!
Cook the cauliflower and frozen vegetables until cauliflower is softened. Drain and place in one of the pie crusts.
Add the butter and flour to a small saucepan, then stir in the milk, broth, and seasonings. Simmer until it thickens and is nice and creamy.
Pour the cream sauce on top of the vegetables and stir to fully coat them.
Place the last pie crust on top and crimp the sides down with a fork. Cut a few vent holes in the top of the crust.
Bake until golden brown and let the pie cool for 10 minutes before serving.
Can I make veggie pot pie ahead of time?
The best way to make pot pie ahead of time is to cook the vegetables and then refrigerate them. I find this is the most time consuming part of the recipe and saves me a good 15 minutes. When you’re ready to make the pot pie, add them into the pie crust, make the cream sauce and then your pot pie is pretty much ready to go in the oven!
Can I freeze pot pie?
Vegetable pot pie is very freezer-friendly. I recommend freezing the pie in a foil pie pan, unbaked. Wrap the pie tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn.
Bake the pie right from frozen for about 45 to 60 minutes or until the filling is warmed through and the crust is golden brown.
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Vegetable Pot Pie (With Cauliflower and Frozen Mixed Vegetables)
PrintIngredients
- 1 small head cauliflower chopped into small florets
- 2 cups frozen mixed vegetables (corn, carrots, green beans)
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cup vegetable broth (or 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
Instructions
- Preheat oven to 425 degrees F. Remove pie crusts from freezer. If you're using store bought pie crusts that have the aluminum foil pan, you don't need to do anything else. If you're using homemade pie crusts, butter a pie pan and then roll out one pie crust to fill the pie pan.
- Bring a large pot of water to a boil. Add cauliflower and frozen vegetables and cook until cauliflower is softened, about 8 minutes. Drain.
- Add the cauliflower and vegetables into the pie crust.
- In a medium saucepan over medium high heat melt butter. Add flour and whisk until combined. Add broth, milk, salt, pepper and celery seed and continue to stir until creamy and thickened, about 7 minutes.
- Pour cream sauce over the vegetables in the pie crust and gently stir so vegetables are fully coated.
- Place the other frozen pie crust on top, using a fork to crimp together the sides. Use the fork to cut a few holes in the top of the crust so the steam can escape.
- Place the pie on top of a baking sheet just in case it bubbles over in the oven. Bake for 35 minutes, or until browned. Allow to cool for 10 minutes before serving. Enjoy!
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