Veggie Pot Pie Casserole for Cozy Meatless Dinners

When the weather turns chilly, there's nothing like a warm Veggie Pot Pie Casserole to bring the family together. I remember one evening when my son, Jake, declared this dish his new favorite. It’s hearty, comforting, and perfect for those cozy meatless dinners.

Why You’ll Love It

• It’s packed with colorful vegetables that are good for you.
• The creamy sauce makes every bite feel indulgent.
• It’s a one-dish meal, so cleanup is a breeze.
• You can customize it with whatever veggies you have on hand.

Pure Comfort

This Veggie Pot Pie Casserole is pure comfort food. The flaky crust, combined with a rich filling, creates a dish that warms you from the inside out. Plus, it’s a great way to sneak in those veggies without anyone noticing!

What You Need

• 1 1 tbsp olive oil – for sautéing
• 1 1 large yellow onion, diced – adds sweetness
• 2 2 cloves garlic, minced – for flavor
• 2 2 cups carrots, diced – fresh or frozen
• 1 1 cup frozen peas – no need to thaw
• 1 1 cup corn, frozen – fresh or frozen
• 1 1 cup vegetable broth – for the sauce
• 1 1 cup milk – can use almond milk for dairy-free
• 1/4 1/4 cup all-purpose flour – to thicken the sauce
• 1 1 tsp dried thyme – for seasoning
• 1 1 tsp salt – to taste
• 1/2 1/2 tsp black pepper – to taste
• 1 1 pre-made pie crust – or homemade if preferred

Time to Cook

Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Difficulty: easy | Make-Ahead: Yes, assemble and refrigerate before baking.

Steps to Make It

1. Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. This will create a lovely base for your casserole.
2. Next, stir in the minced garlic and cook for another minute until fragrant. You’ll know it’s ready when the garlic is golden and aromatic.
3. Add the diced carrots to the skillet and cook for about 5 minutes, stirring occasionally. They should start to soften, which will make the casserole more delicious.
4. Now, toss in the frozen peas and corn, mixing everything together. Cook for an additional 3 minutes until the veggies are warmed through and vibrant.
5. In a separate bowl, whisk together the vegetable broth, milk, flour, thyme, salt, and pepper. Pour this mixture into the skillet, stirring well to combine. Cook until the sauce thickens, about 5 minutes, and it should be creamy and smooth.
6. Preheat your oven to 400°F. Once the sauce has thickened, pour the veggie mixture into a casserole dish. Lay the pie crust over the top, trimming any excess. Cut a few slits in the crust to allow steam to escape.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. You’ll know it’s done when the edges are bubbly and the top is beautifully browned.
8. Let it cool for a few minutes before serving. This will help the filling set a bit, making it easier to scoop out.
9. Serve warm and enjoy the smiles around the table. This dish is sure to be a hit with the whole family!

Make It Perfect

• For a creamier filling, add a splash of heavy cream to the sauce.
• If you have leftover veggies, feel free to toss them in; this dish is very forgiving.
• Use a store-bought crust to save time, or make your own for a homemade touch.
• If you want a crispy topping, brush the crust with a bit of melted butter before baking.

Mix It Up

• Try adding mushrooms or bell peppers for extra flavor.
• Swap the crust for a biscuit topping for a different texture.
• Make it gluten-free by using a gluten-free flour blend and crust.

Perfect Partners

• Serve with a simple green salad for a complete meal.
• Pair with garlic bread for a comforting side.
• A glass of chilled white wine complements this dish beautifully.

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FAQs

Conclusion

This Veggie Pot Pie Casserole is a delightful way to enjoy a meatless dinner. With its comforting flavors and easy preparation, it’s bound to become a family favorite. So gather your loved ones around the table and dig in!

Veggie Pot Pie Casserole for Cozy Meatless Dinners

A warm veggie pot pie casserole with colorful vegetables in a creamy sauce topped with a flaky crust. This one-dish meal is comforting, easy to prepare, and perfect for meatless dinners that bring the family together.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Equipment

• Large Skillet
• Casserole dish
• Oven
• Mixing Bowl

Ingredients

  

Main

• 1 tbsp olive oil for sautéing
• 1 large yellow onion diced, adds sweetness
• 2 cloves garlic minced, for flavor
• 2 cups carrots diced, fresh or frozen
• 1 cup frozen peas no need to thaw
• 1 cup corn frozen or fresh
• 1 cup vegetable broth for the sauce
• 1 cup milk can use almond milk for dairy-free
• 1/4 cup all-purpose flour to thicken the sauce
• 1 tsp dried thyme for seasoning
• 1 tsp salt to taste
• 1/2 tsp black pepper to taste
• 1 pre-made pie crust or homemade if preferred

Instructions

 

• Heat olive oil in a large skillet over medium heat until hot.
• Add diced onion and sauté until translucent, about 5 minutes.
• Stir in minced garlic and cook for 1 minute until fragrant.
• Add diced carrots and cook for 5 minutes, stirring occasionally.
• Add frozen peas and corn, mix and cook for 3 minutes until warmed.
• In a bowl, whisk vegetable broth, milk, flour, thyme, salt, and pepper.
• Pour mixture into skillet and cook until sauce thickens, about 5 minutes.
• Preheat oven to 400°F.
• Transfer veggie mixture to casserole dish and lay pie crust on top, trimming excess.
• Cut slits in crust to allow steam to escape.
• Bake for 25 to 30 minutes until crust is golden brown and bubbly.
• Let cool for a few minutes to set filling before serving warm.

Keyword Casserole, Comfort Food, Meatless, one dish, Pot Pie, vegetarian