Vegetable Pot Pie Recipe

This easy Vegetable Pot Pie recipe is filled with cauliflower, carrots and peas.  The cauliflower pot pie is easy to make with frozen pie crusts.  It's a healthy vegetarian dinner your family will love! 

Course Main Course
Cuisine American
Keyword cauliflower pot pie, vegetable pot pie, vegetarian casseroles
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8


  • 1 small head cauliflower chopped into 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 vegetable 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


  • 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.