Vegetable Pot Pie Recipe

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Vegetable Pot Pie
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  1. Saute onion in butter until translucent. Add celery, carrots, garlic and broccoli and cook until tender (about 10 minutes).
  2. Add flour and mix well. Cook stirring constantly for 2 minutes.
  3. Gradually add chicken broth and evaporated milk stirring until well blended. Cook over medium heat stirring constantly until thick and bubbly. Stir in peas and corn, poultry seasoning, thyme, salt and pepper, and heat through.
  4. Divide into 2 thawed, uncooked pie shells. Cover with the other shells and pinch edges to seal.
  5. You can freeze one at this point.
  6. Before baking, poke holes through the top with a fork for the steam.
  7. Bake at 400 for 1 hour or until crust is golden and filling is bubbly. If frozen, reduce heat to 350, bake for 1 hour and turn up to 400 for 15 more minutes to brown crust. (Your oven may vary in temperature so keep an eye on it after the hour.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 888.88 Kcal (3722 kJ)
Calories from fat 506.43 Kcal
% Daily Value*
Total Fat 56.27g 87%
Cholesterol 46.12mg 15%
Sodium 1517.49mg 63%
Potassium 563.32mg 12%
Total Carbs 81.34g 27%
Sugars 5.33g 21%
Dietary Fiber 7.31g 29%
Protein 15.51g 31%
Vitamin C 35mg 58%
Vitamin A 0.3mg 11%
Iron 5mg 28%
Calcium 181.3mg 18%
Amount Per 100 g
Calories 224.51 Kcal (940 kJ)
Calories from fat 127.91 Kcal
% Daily Value*
Total Fat 14.21g 87%
Cholesterol 11.65mg 15%
Sodium 383.27mg 63%
Potassium 142.28mg 12%
Total Carbs 20.54g 27%
Sugars 1.35g 21%
Dietary Fiber 1.85g 29%
Protein 3.92g 31%
Vitamin C 8.8mg 58%
Vitamin A 0.1mg 11%
Iron 1.3mg 28%
Calcium 45.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.7
  • 24

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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