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Friday, November 18, 2016

Vegetabel pot pie
An easy vegetable pot pie, vegetarian pot pie recipe with easily available ingredients. I had long time wish to try vegetable pot pie, rather one in muffin tray, but ended up making like this. I sent this to my step by step series for the magazine, I thought I already shared this one, but just now realized it is still in my drafts. Very easy but hearty one. It could be filling your dinner or lunch. Kids too love this for it's buttery flavour and with all these vegetables, it should be a perfect back from school snack.

Vegetable pot pie recipe

Recipe Cuisine: fusion  |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins    |  Cook time: 40 mins   Serves: 2

Click here for cup measurements


Potato – 1

Carrot – 1

Cauliflower - 8 small pieces

Beans – 4

Green peas - 1/4 cup

Sweet corn - 1/4 cup

All purpose flour. maida – 1 tbsp

Onion – 1

Garlic - 3 flakes

Milk - 1 cup

Coriander leaves - 2 tbsp

Black pepper powder - 1/2 tsp

Italian herb - 1/4 tsp

Briyani leaf – 1

Salt - as needed

For the crust

All purpose flour/ maida - 1/2 cup

Butter - 1/4 cup

Cold water - as needed

Salt - a pinch

How to make vegetable pot pie step by step method

  1. Place the ingredients needed for the crust - flour, butter, salt along with a fork in a bowl and keep it in freezer. Chop potato, carrot, beans finely as cubes and finely chop onion and coriander leaves. Chop garlic very finely.
  2. In a pan, heat butter and add briyani leaf, garlic and onion. Fry till onion turns transparent. Add the vegetables, salt and sautee well in medium flame for a minute.
  3. vegetable-pot-pie-recipe-step-1
  4. Add a tbsp of maida and give it a stir.
  5. vegetable-pot-pie-step-2
  6. Add milk and cook covered.
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  8. Once vegetables are done, add pepper, herbs and stir. Switch off the flame.
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  10. Pre heat oven at 200 deg C and start working on the crust. Cut the butter into small pieces and add to the flour. Mash it with the fork and incorporate the flour.
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  12. Add cold water, little by little and knead to a stiff dough with salt. Knead to a smooth dough.
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  14. Divide to 2 equal sized balls. Spread to thick discs, large enough to cover the mouth of the bowl you are going to bake. Since I used two bowls I did this, you can adapt this method and use the dish you are convenient with. Just make sure it is oven proof.
  15. vegetable-pot-pie-step-7
  16. Cut out the spread disk with a knife to the size of the dish.
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  18. Fill 3/4th, an oven proof dish with the prepared vegetable stuffing. Use the extra dough that is cut out to line the rim of the dish.
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  20. Cover the dish with the spread dough and seal it. Use fork to press gently to ensure it is sealed properly. Using a knife, just slit the dough in the top for steam to escape.
  21. vegetable-pot-pie-step-10
  22. Brush with butter or milk generously. Bake for 30 to 35 mins or until the crust is golden in colour.
  23. vegetable-pot-pie-step-11


  • The vegetables all together were 1 & 1/2 cups.
  • Instead of making the dough from scratch, for easy version, you can use store bought puff pastry sheet.
  • While covering and sealing the pot, it should not touch the stuffing. So stretch well and seal it.

Brush again with butter before serving. Caution: the stuffing inside is very hot.

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  1. Looks yummy ! Sure going to try !

  2. What will be the consistency of the stuffing once done? I believe they are cooked and baked,right?


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