Description
A wholesome garden vegetable pie filled with colorful seasonal vegetables, creamy sauce, and a flaky golden crust—perfect for any meal from weeknight dinners to family gatherings.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 2 medium carrots, sliced thin
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 cup spinach, wilted and squeezed dry
- 1 cup peas (fresh or frozen)
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk or heavy cream
- 1/2 cup vegetable broth
- 1 cup shredded cheddar cheese
- 1 tsp fresh thyme
- 1 tsp parsley
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare and blind bake pie crust for 8–10 minutes.
- Pre-cook vegetables: blanch carrots and broccoli, sauté zucchini, mushrooms, and spinach to remove moisture.
- In a saucepan, melt butter and sauté onions or leeks until soft.
- Stir in flour to make a roux, cook 1–2 minutes.
- Gradually whisk in milk and broth, cooking until thickened.
- Season with salt, pepper, thyme, and parsley; stir in cheese.
- Fold in pre-cooked vegetables, mixing well.
- Fill the crust evenly, pressing gently to remove air pockets.
- Brush crust edges with egg wash.
- Bake for 25–35 minutes until top is golden and filling is bubbling.
- Rest for 10 minutes before slicing and serving.
Notes
Use a mix of colorful vegetables for the best flavor and presentation. Pre-cooking high-moisture veggies prevents a soggy crust.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Keywords: garden vegetable pie, savory pie, vegetarian dinner, baked vegetable recipe