Vegetable pot pie

Vegetable pot pie

  • Prep:
  • Cook Time: 1 hr
  • Total: 1 hr
  • Serving: 4-6 People

Tasty, colorful vegetables topped with a tender crust, this vegetarian pot pie really hits the spot after a long day of play in the cold and snow. In place of chicken, edamame serves as a plant-based source of wholesome protein.


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, seeded, chopped
  • 2 cups cauliflower florets, coarsely chopped
  • 1 1/2 cups diced carrots
  • 1 cup diced celery
  • 3 cups shelled edamame
  • 1/2 cup all-purpose flour
  • 2 1/2 cups low-sodium vegetable broth
  • 1 cup half and half
  • Salt and freshly ground black pepper
  • 1 package (for 2 pie crusts) refrigerated pie dough or homemade pie dough


  1. Preheat oven to 350 degrees F and grease an 11 x 9-inch casserole dish.
  2. In a large pot over medium heat, heat butter and oil until butter is melted, swirling pan to coat the bottom; add onion, bell pepper, cauliflower, carrots, celery, and cook, stirring occasionally, for 7 minutes, or until vegetables are tender. Stir in edamame.
  3. Sprinkle vegetables with flour and stir to coat. Whisk together broth and half and half and slowly stir into pan; season with salt and pepper.
  4. Bring mixture to a low boil and cook, stirring often, until liquid is thickened.
  5. Roll pie dough into a 12 x 10-inch rectangle, using both pie doughs and trimming to fit, if necessary. Spoon vegetable filling into a prepared casserole dish. Place dough over filling and crimp edges against the dish. Bake for 1 hour. Serve warm.