This Vegetable Pot Pie is made with fresh cauliflower and frozen mixed vegetables in pre-made pie crusts. A simple cream sauce is poured on top of the veggies to hold it all together. This tastes like chicken pot pie, but instead is filled with all vegetables. It’s comforting simple cooking that my family loves!
Easy Vegetable Pot Pie with Cauliflower
This cozy vegetable pot pie is stuffed with tender cauliflower, mixed veggies, and a creamy, dreamy filling—all baked inside a golden, flaky crust. It’s comfort food at its best and totally meatless (but no one will miss it). This hearty veggie pot pie is perfect when you’re craving something homemade and satisfying without any meat.
Made with frozen vegetables and store-bought pie crust, this cauliflower pot pie is super easy to throw together on a busy night. It’s warm, comforting, and perfect for when you want something that feels like a hug in dinner form. If you love cozy, easy dinners like this, try my Crock Pot Chicken Pot Pie or Cheesy Chicken and Cauliflower Casserole next—both are classic comfort food favorites your family will love.
Featured Review
I love this recipe! I’ve made it a few times, and added about a cup of left over rotisserie chicken, cut into 1/2 inch pieces, and mixed the drained veggies with the sauce and chicken before putting it all into the pie crust. Carolyn
How to make Vegetable Pot Pie
Take the pie crusts out of the freezer to thaw while you preheat the oven and start the next steps. Sorry that one of my crusts is a bit wonky, but it happens sometimes!
Cook the cauliflower and frozen vegetables until cauliflower is softened. Drain and place in one of the pie crusts.
Add the butter and flour to a small saucepan , then stir in the milk, broth, and seasonings. Simmer until it thickens and is nice and creamy.
Pour the cream sauce on top of the vegetables and stir to fully coat them.
Place the last pie crust on top and crimp the sides down with a fork. Cut a few vent holes in the top of the crust.
Bake until golden brown and let the pie cool for 10 minutes before serving.
Storing and Freezing Leftover Pot Pie
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions for 1–2 minutes, or until hot. To freeze, wrap the cooled pie (whole or in pieces) in foil or plastic wrap, then place it in a freezer-safe airtight container or bag. Freeze for up to 3 months.
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Ingredients
- ▢ 1 small head cauliflower chopped into small florets
- ▢ (1) 12 ounce bag frozen mixed vegetables (carrots, green beans, corn mix)
- ▢ 1/3 cup butter
- ▢ 1/3 cup flour
- ▢ 1 1/2 cup vegetable broth (can also use chicken broth)
- ▢ 2/3 cup milk
- ▢ 1/2 tespoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 1/4 teaspoon celery seed
- ▢ (2) 9 inch frozen pie crusts
Instructions
- Preheat oven to 400 degrees F. Remove store bought pie crusts from freezer to start defrosting.
- Bring a large pot of water to a boil. Add cauliflower and frozen vegetables and cook until cauliflower is softened, about 8 minutes. Drain vegetables.
- Add the cauliflower and mixed vegetables into the pie crust.
- In a medium saucepan over medium high heat melt butter. Add flour and whisk until combined. Add broth, milk, salt, pepper and celery seed and continue to stir until creamy and thickened.
- Pour cream sauce over the vegetables in the pie crust and gently stir so vegetables are fully coated.
- Place the other frozen pie crust on top, using a fork to crimp together the sides. Use the fork to cut a few holes in the top of the crust so the steam can escape.
- Place the pie on top of a baking sheet just in case it bubbles over in the oven. Bake for 20-25 minutes, or until browned. Allow to cool for 10 minutes before serving, this helps it set. Enjoy!
Video:
Easy Vegetable Pot Pie with Cauliflower & Mixed Veggies
Ingredients
- 1 small head cauliflower chopped into small florets
- (1) 12 ounce bag frozen mixed vegetables (carrots, green beans, corn mix)
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cup vegetable broth (can also use chicken broth)
- 2/3 cup milk
- 1/2 tespoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- (2) 9 inch frozen pie crusts
Instructions
- Preheat oven to 400 degrees F. Remove store bought pie crusts from freezer to start defrosting.
- Bring a large pot of water to a boil. Add cauliflower and frozen vegetables and cook until cauliflower is softened, about 8 minutes. Drain vegetables.
- Add the cauliflower and mixed vegetables into the pie crust.
- In a medium saucepan over medium high heat melt butter. Add flour and whisk until combined. Add broth, milk, salt, pepper and celery seed and continue to stir until creamy and thickened.
- Pour cream sauce over the vegetables in the pie crust and gently stir so vegetables are fully coated.
- Place the other frozen pie crust on top, using a fork to crimp together the sides. Use the fork to cut a few holes in the top of the crust so the steam can escape.
- Place the pie on top of a baking sheet just in case it bubbles over in the oven. Bake for 20-25 minutes, or until browned. Allow to cool for 10 minutes before serving, this helps it set. Enjoy!
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
