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Creamy Vegetable Pie recipe

Creamy Vegetable Pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts

The perfect dish for the cold winter months. Vegetables are simmered in a thick sauce, then topped with scone batter and baked to perfection.

49 people made this

IngredientsServes: 6

  • 3 parsnips, peeled and cut into 1.25cm pieces
  • 3 carrots, peeled and cut into 1.25cm pieces
  • 1 sweet potato, peeled and cut into 1.25cm pieces
  • 50g butter
  • 140g sliced mushrooms
  • 90g chopped leeks
  • 3 tablespoons plain flour
  • 475ml vegetable stock
  • 1/8 teaspoon dried thyme
  • salt and ground black pepper to taste
  • 1/4 teaspoon hot pepper sauce
  • 275g plain scone baking mix
  • 175ml milk

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat an oven to 200 C / Gas 6.
  2. Place the parsnips, carrots and sweet potato into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
  3. Melt butter in a large frying pan over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable stock into the flour mixture. Stir in thyme, salt, pepper and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 26cm deep pie dish.
  4. To prepare topping, combine scone mix with milk in a bowl. Drop heaped tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pie in the preheated over until topping is golden brown, 18 to 20 minutes.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (14)

Easy to make, good wintertime eating!-06 Feb 2012


Made this with a few modifications. I used two parsnips (one big, one small), three skinny carrots and one huge sweet potato. I sliced and cubed them to relatively the same size and let boil for 15 minutes to be sure they were cooked through. I downsized the mushrooms to about a cup (fiancé isn't a big fan of the 'shrooms) and used "mignon" leeks (pre-packaged leeks that are already trimmed down to the white) which I thinly sliced. Sautéed in butter-flavoured margarine; added the flour and cooked until almost brown (I was afraid it would burn if I let it get brown) and poured in a cup of water/a tablespoon of chicken soup base as well as half a cup of white wine/a tablespoon of chicken soup base. Whisked it all in and let it thicken. Tossed in the other vegetables and coated them in the sauce. I used a 9-inch deep dish pie pan (it's the only pie pan I own). I used a little less baking mix simply because my pan was smaller than the one used by the recipe submitter. I did not scoop the mixture over the vegetables; I instead poured it all over the top and spread it as thin as possible leaving a few spots uncovered to let the steam seep out of the pie. I like that this savoury pie is almost crust-less, with just a light biscuit-like topping (saving on calories!). I thought making little “blind spots” to let the steam seep out of the pie would work, however it didn’t as there is some leakage. Oh well, that’s my mistake and gives me a reason to clean the oven, lol!-06 Jul 2009

by silentexplorer13

I had my eye on another, more complicated veggie pot pie recipe, but I'm so glad I went with this one! I used a few different vegetables and added some green beans for color, but you could do any vegetable combination and this would work. The parsnips, however, add a really nice flavor to the mix. I have an abundance of parsley, so I used that instead of thyme, adding it to the roux as well as the biscuit mix. Since I'm stubborn and try to make everything from scratch, I just used a standard drop biscuit dough, using half whole wheat, half all purpose flour. No matter what changes or substitutions you make, this is a comfort food recipe to follow.-11 Dec 2009

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Recipe Summary

  • Nonstick cooking spray
  • 1 ¼ cups Quick Alfredo Sauce or jarred Alfredo sauce
  • 1 9 ounce package frozen mixed vegetables
  • 1 teaspoon dried thyme, crushed
  • 2 cups shredded cooked chicken breast*
  • ½ cup shredded Italian cheese blend
  • 2 tablespoons milk
  • 8 ounces fresh pizza dough**
  • ¼ cup grated Parmesan cheese (1 ounce)

Preheat oven to 400°F. Coat a 2-quart square baking dish with cooking spray set aside. In a large skillet stir together Quick Alfredo Sauce, vegetables, and thyme. Heat and stir just until boiling. Stir in chicken and Italian cheese blend heat through. Transfer to the prepared baking dish.

On a lightly floured surface, roll pizza dough into a 10-inch square. Place dough square on top of hot mixture in baking dish. Fold excess dough under until even with the edges of the dish. Press along edges to seal.

Brush dough lightly with milk and sprinkle with Parmesan cheese. Bake, uncovered, for 22 to 25 minutes or until golden brown and bubbly. Let stand for 20 minutes before serving.

Use deli-roasted chicken, leftover cooked chicken, or poached or sautéed chicken.

Look at an Italian market or specialty food store for fresh pizza dough.

Recipe Summary

  • 4 eggs
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 small head cabbage, shredded
  • ⅛ teaspoon dried marjoram
  • ⅛ teaspoon dried tarragon
  • ¼ teaspoon dried basil leaves
  • salt and pepper to taste
  • 1 tablespoon butter
  • 8 ounces fresh mushrooms, sliced
  • 4 ounces cream cheese, softened
  • ½ teaspoon dried dill weed

Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.

In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.

In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.

Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 213
  • Calories from Fat 145
  • Total Fat 16g 25 %
  • Saturated Fat 8.1g 41 %
  • Trans Fat 0.2g 0 %
  • Protein 4.1g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 78mg 26 %
  • Sodium 432mg 18 % Potassium 0 0 % -->
  • Total Carbohydrates 14g 5 %
  • Dietary Fiber 1.3g 5 %
  • Sugars 3.5g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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I made this last night and the family loved it! Easy to make and so delicious. My husband says it is a keeper so will definitely be making this again.

Very interesting dish. I love onions, but never heard of onion pie! I was even more surprised at nutmeg being in the recipe. Definitely an interesting combination! I am going to make this soon for a pot luck I have to attend. Oddly enough, the pot luck is one that calls for you to bring the most interesting dish. I suspect I may win first place with this one!

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I did have to take a second look at this recipe when I say "onion pie." I like onions, but thought, at first, eww, onion pie, and I like onions. I eat carmelized onions as a side dish. However, when I looked at the ingredients, I was won over and plan on making this! I bet anyone who likes onions will like this! (And it sure is economical if you want to take it to a potluck.)

Becky if you make this please let me know how this onion pie turned out if you decide to make it sounds very interesting Thank you

wanted to try this, but unclear about the baked or unbaked pie crust. anyone try it?

Hello! - For this recipe you will start with a baked pie crust, which will be filled in step two. - Enjoy!

The directions call for a PRE-BAKED pie crust. Guess that means bake it then fill it.

This looks really good, and is sure to be a hit around my table. It screams "brunch."

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Tips For Making The Best Vegetable Pot Pie

  • Make sure you cook the onions and leeks until they are soft and creamy. This brings out the sweetness in the onions and the leeks, which adds to the flavour of the pie.
  • Don’t overcook the mushrooms. The mushrooms need to be just cooked as they will cook further when you bake the pie.
  • Turn up the heat when you add the wine. The pan should be nice and hot when you add the wine, it should sizzle as soon as it hits the pan.
  • Add the stock slowly. Once you start adding the stock do it slowly and stir the sauce continuously until you have added all the stock. This will ensure your sauce is smooth and not lumpy.
  • Add the broccoli and peas at the end. I prefer to add the broccoli right at the end of cooking the sauce. It will cook once the pie is in the oven. The same goes for the frozen peas, I add them when I transfer the filling to the pie dish.
  • If you find that your sauce is too thin thicken it.I often thicken the sauce by adding a cornstarch/cornflour slurry. I mix 1 teaspoon of cornstarch/cornflour with 1 or two tablespoons of milk then pour it into the sauce, stirring it well. The sauce should thicken up really quickly.
  • Don’t forget to preheat your oven. I also place the pie dish on a baking tray to avoid any spillage and to make it easier to take the pie out of the oven without breaking any of that lovely pastry.

How to make creamy mushroom pot pie

Preheat the oven to 180°C/350°F. In a large pan, saute chopped mushrooms until golden brown. Do this in batches if your pan isn’t big enough to avoid overcrowding the pan. This will result in the mushrooms steaming instead of frying. Once all the mushrooms are golden brown, add the garlic and thyme and cook for another 30 seconds. Pour in the vegetable stock and cream and allow to simmer and reduce until the sauce covers the back of a spoon easily. If you want a thicker sauce, mix 2 teaspoons cornstarch into the vegetable stock and allow to cook until the filling is smooth and creamy.

Transfer the pot pie filling to a pie dish or individual baking dishes. Roll thawed puff pastry out on a floured counter and cut into rounds big enough to fit your dishes. Top each pie with a piece of pastry then crimp the edges and make a few small cuts into the pastry to allow steam to escape. Place the pot pies in the oven and allow to bake until the pastry is golden brown and crisp. Remove from the oven and allow to cool for 5 minutes before serving.

Tips And Frequently Asked Questions

About the pie crust

You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a 25 cm round pie crust, that’s used in this recipe. You will need to make the full shortcrust pastry recipe.

Blind bake the pastry case for a partially cooked pie crust as outline on the shortcrust pastry recipe. Use the remaining half the dough for the lattice pie crust – the instructions for making the lattice pie crust are on this page.

There will be dough off cuts, don’t throw these away. Bundle the off cuts together. You’ll get roughly 350 grams of off cuts, but this may vary and depends on how thick you have rolled the dough for the first pie.

It’s enough to make another slightly smaller baked pie crust, that can be used for a quiche, tart or flan. If you don’t want to use it right away, pop it in the freezer for another time.

It can be prepared in advance

Even though this pie is easy to make, it does take some time to put together. So, if you are planning on serving this vegetable pie for Christmas, Thanksgiving, or another special occasion take this into consideration.

With a little planning, prep work for this vegetable pie can be done in advance. Here’s how:

  1. The pie crust can be baked and frozen at least 2-3 months before. Or bake it two days in advance and store in the fridge until needed.
  2. The vegetable filling can be made up to two days before and so can the bechamel sauce.
  3. The day before, you could make a fresh batch of shortcrust pastry for the lattice weave and roll and cut it on the day for the pie top. But, for busy times like Christmas, cheat a little and use ready made puff pastry.
  4. On the day, combine the vegetable filling and bechamel sauce and spoon the filling into the pie crust, then decorate with the lattice weave on top and bake.

Vegetable pie filling ideas

If you don’t like some of the vegetables listed in the recipe, replace them with something else. Use carrots, peas, corn, sweet potato, cauliflower, turnips, green beans, broad beans, asparagus, or celery.

Avoid vegetables with a lot of moisture like tomatoes, mushrooms and zucchini. If the moisture has not been cooked off these vegetables will cause the pie to go soggy.

This pie is also a wonderful way to use up leftover cooked vegetables. Substitute the leftovers for any of the vegetables on the list. To be accurate, you will need about 880 grams of cooked vegetables for this pie.

Can you freeze vegetable pie?

Yes, this mixed vegetable pie with shortcrust pastry can be frozen. Allow the cooked pie to completely cool, before wrapping in plastic and freezing. It can be frozen for up to three months.

How to reheat a frozen pie?

This is a thick pie and will take ages to reheat in the oven if placed in frozen. Allow the pie to completely defrost in the fridge overnight, before placing in the oven to reheat.

Place the thawed pie in a preheated 180°C oven for about 30 minutes or until it is completely heated.

Loosely cover the top and sides of the pie with foil, this will stop the crust from burning.

How to make a creamy vegetable pie?

Make this recipe! This mixed vegetable pie with shortcrust pastry, has a lovely creamy and cheesy filling, and is packed with vegetables.

How to cook Mash Topped Vegetable Pie

  1. Preheat the oven to 220c/fan 200c/gas mark 7
  2. Steam or boil the cauliflower and carrots until just tender, drain and set aside.
  3. Steam or boil the potatoes until soft, mash with olive oil and season with salt and pepper.
  4. Gently fry the mushrooms in the olive oil, season these too.
  5. While the vegetables are cooking, make your cheese or dairy free sauce. Either whizz in a high power blender for a few minutes, then leave to thicken or whisk over a low heat in a pot until smooth and thick.
  6. Mix together the cooked vegetables and corn and coat in the sauce, then pour into an ovenproof dish and top with the mashed potato.
  7. Bake for 20 to 25 minutes until golden and bubbling.
  8. Serve with crusty bread or garlic bread.
  9. Enjoy!


I have added vegan parmesan to the ingredient list as vegan cheddar can be quite mild, so the parmesan adds extra flavour.

You can also add veggie parmesan to the vegetarian cheese sauce if you want more of a punch of flavour.

Vegetarian pie recipes

Few things – vegetables included – cannot be improved through the addition of golden, buttery pastry. While many of what are considered the key players in the pie game contain meat (think game pie, steak and kidney or chicken and mushroom) there are a great many vegetable pies which more than hold their own on a dinner table. This collection of vegetarian pie recipes contains some delicious and inspiring ideas for hearty suppers and Sunday lunch centrepieces.

Dominic Chapman's cheese pie recipe is topped with crisp filo pastry and packed with mixed beans, vegetables and a combination of cheeses. If you prefer your pies topped with golden puff pastry try Danny Kingston's stunning Spring vegetable pie or Karen Burns Booth's Mushroom pithivier, a vegan recipe which would work beautifully as a meat and dairy free main dish on the Christmas dinner table.

More Delicious Pies

Still hungry for more pies? Why not take a look at some of these:

  • Chicken & Mushroom Pie (with bacon)< as Chris says, "Everything tastes better with bacon"
  • Steak Pie
  • Shepherds Pie < I still think mash potato topped things deserve thier place amongst the pies.

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