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.
Pin for later:
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!
Diane says
This recipe is a hit! My teenage daughter decided to quit eating meat so I made this pot pie instead of my usual chicken pot pie. My family just thought that I had left out the chicken. They did not realize what they thought was potato was actually cauliflower. Thanks for the recipe!!
Carolyn says
I love this recipe! I’ve made it a few times, and added about a cup of left over rotisserie chicken, cut into 1/2 inch pieces, and mixed the drained veggies with the sauce and chicken before putting it all into the pie crust.
Pamela says
Yup! That sounds delicious Carolyn! I just bought some pie crust today so I can make this recipe for the upcoming week, it’s a family favorite!
Jonah says
Don’t mean to be nitpicky but you shouldn’t advertise this recipe as vegetarian, as chicken broth is listed as an ingredient. Of course it should be easy to swap it for vegetable stock. Nonetheless I plan to make it (with my substitute haha), it looks delicious!
Pamela says
Hey Jonah, the recipe ingredients should read “vegetable or chicken broth” so I will update it to that – thanks for letting me know! Enjoy this pot pie, it’s a favorite!
Sue McKnight says
Yep…. hidden in that word “comfort” are pot pies… I’m sure of it! Going to make your version & like you, will head over to the wild side & add corn 🌽. Mouth watering now.
Akaleistar says
That pot pie looks yummy!
Kristin's Peppermints and Cherries says
I have never thought to add cauliflower to a pot pie! What a unique twist on a traditional favorite!
Lady AND says
Yum! Putting this on my menu for next week! Thanks for sharing!
Karen Bowers says
THIS RECIPE SOUNDED SO GOOD THAT I HAD TO TRY IT! I ADDED DRIED ONION FLAKES TO THE SAUCE . IT WAS SO DELICIOUS! I WILL BE MAKING THIS OFTEN!! VERY EASY AND OH SO GOOD!!
Pamela says
Hey Karen, thanks so much for commenting and letting me know you liked this recipe!
Theresa says
Looks so good we are always looking for meatless options & can’t wait to try this recipe. Thanks for sharing this at the Inspiration Spotlight party. Pinned & sharing
Cindy @ Upcycle Design Lab says
I am going to have to try this is sound delicious. Thanks for sharing.
April J Harris says
I’m so glad you did share this delicious recipe, Pamela! I think we get too knitted up about perfect – it’s more important things taste good. Stuff made with love is rarely perfect. I love the idea of having a vegetarian version of Chicken Pot Pie that is this creamy and flavourful. Thank you so much for sharing with us at the Hearth and Soul Link Party!
Helen at the Lazy Gastronome says
That looks so good – the gravy looks amazing! I’d be honored if you shared it at our link party, What’s for Dinner!
http://www.lazygastronome.com/whats-dinner-sunday-link-135/
Judith Graber says
A cauliflower pot pie – I love it!
Kathleen - Bloggers Lifestyle says
This pie does look delicious. Like you, I would use frozen crust as well. It may have stayed together better in a glass pie dish. Anyway, it breaks up when we eat 🙂 I am sure it tastes great.
Kathleen
Blogger’s Pit Stop
Jhuls | The Not So Creative Cook says
I feel you about the crust. But who cares? As long as the food is delicious and I am sure this one is so good. I haven’t made pot pie with cauliflower, so this sounds amazing to me. Thanks for bringing at Fiesta Friday table! x
Midge @ Peachicks' Bakery says
Well I think it looks perfect & I know three little peachicks that would devour it too! Hope the daycare drop offs get easier its so hard to leave them x
mainy says
Yum yum and double yum! I love everything about this recipe:)
Mainy
#bloggerspitstop
Leslie says
Oh how I wish my kids liked pot pie as much as I do. Though, with plenty of meatless days coming up for Lent, this recipe will definitely come in handy. Thanks so much for sharing at the #happynowlinkup!
Jess says
This sounds amazing! YUM! Pinned!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Lisa says
I think your pot pie looks gorgeous and sounds delicious. No need for pot pie embarrassment at all. My daughter is vegetarian and I am always looking for recipes to make for her when she comes for Sunday night dinner. Pinned it.
Mother of 3 says
That sounds like a wonderful alternative to chicken pot pie and I’ll fully admit that my pies never come out looking great either but they sure do taste good! Pinned.
shannon says
pot pies w/ flaws show that love went into making them. it shows yours was made to warm your husband and babies bellies, and for your family to enjoy not to look pretty in a picture 🙂
RS Mallory says
Looks yummy! Instead of Boiling the veggies (which takes out the vitamins and butrients) I would saute them a few minutes in OVOO & Butter AND carmelize some onions & maybe a diced clove of garlic too and build the flavors. THEN I would create your wonderful creamy sauce and add it and proceed to bake the pie.
diane says
a great recipe for a day that is snowy here in Lancaster county today. there was a recent article in the Lancaster paper debating what is pot pie, top crust only, top and bottom crust, no crust, or just the chicken and vegetables with noodles. pot pie for me will always be top and bottom crust and now I am going to add cauliflower. I like that your pot pie is very thick. I think it looks beautiful and homey. thank you for the recipe.
Suzanne says
I love pot pie, and love this recipe. Chock full of veggies, yum!!