Name: Garden Vegetable Pie – The Ultimate Guide to a Flavorful Homemade Dish
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 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)

Why You’ll Love This Recipe

I love how adaptable and satisfying this recipe is. The creamy sauce, fresh vegetables, and melty cheddar cheese create the ultimate filling that works with whatever produce I have on hand. The flaky pie crust holds everything together beautifully, and blind baking keeps it crisp, not soggy. It’s vegetarian, cozy, and full of texture and flavor in every slice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 tablespoons butter
2 tablespoons flour
1 cup whole milk or heavy cream
1/2 cup vegetable broth
1 cup shredded cheddar cheese
1 teaspoon fresh thyme
1 teaspoon parsley
Salt and pepper, to taste
1 egg, beaten (for egg wash)

Directions

I start by preheating the oven to 375°F (190°C) and blind baking the pie crust for 8–10 minutes so it stays crisp when the filling goes in.
While that’s baking, I prep the vegetables. I blanch the carrots and broccoli until just tender, then sauté the zucchini, mushrooms, and spinach to cook off excess moisture.
In a saucepan, I melt the butter and sauté onions or leeks (if using) until they’re soft and fragrant. Then I stir in the flour to make a roux and cook it for 1–2 minutes to eliminate the raw flour taste.
I slowly whisk in the milk and vegetable broth, stirring until the sauce thickens. Then I season it with salt, pepper, thyme, and parsley, and stir in the shredded cheese until melted and smooth.
I fold in the pre-cooked vegetables and mix well, making sure everything is evenly coated in the sauce.
I pour the filling into the pre-baked crust, pressing gently to remove any air pockets. Then I brush the crust edges with beaten egg for a beautiful golden finish.
I bake the pie for 25–35 minutes, until the top is golden and the filling is bubbling. I let it rest for 10 minutes before slicing—this helps everything set perfectly.

Servings and timing

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serving Size: 1 slice (1/6 of pie)
Calories per Serving: ~350–400 (estimate based on crust, cream, and cheese used)

Variations

I love using this recipe as a base to get creative. Sometimes I swap cheddar for mozzarella or Gruyère for a different flavor. If I want extra richness, I use heavy cream instead of milk. For a lighter twist, I skip the cheese altogether and just use a thicker vegetable-based sauce. When I need a gluten-free version, I use a gluten-free crust and thicken the sauce with cornstarch instead of flour.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store slices in an airtight container, and when I’m ready to reheat, I place them in the oven at 350°F (175°C) for 10–15 minutes, until warmed through. This keeps the crust crisp. I avoid microwaving if I want the texture to stay perfect, but it works in a pinch.

FAQs

Can I make this pie ahead of time?

Yes, I often prep it a day in advance. I assemble everything, cover it, and refrigerate it unbaked. Then I just bake it fresh when I’m ready.

How can I make this pie gluten-free?

I use a gluten-free pie crust and thicken the sauce with cornstarch or a gluten-free flour blend instead of regular flour.

Can I freeze vegetable pie?

Yes, I freeze it before baking. I wrap the unbaked pie tightly in foil and freeze it for up to a month. When I’m ready to bake, I do it straight from frozen—just add 10–15 minutes to the bake time.

What’s the best way to avoid a soggy crust?

Blind baking is key. I also make sure to pre-cook vegetables that release a lot of moisture, like mushrooms and spinach, before adding them to the filling.

Can I use frozen vegetables?

Yes, I often use frozen peas, broccoli, or spinach when fresh isn’t available. I just make sure to thaw and drain them well to avoid excess moisture.

Conclusion

This Garden Vegetable Pie is a perfect way to showcase seasonal produce in a comforting, crowd-pleasing dish. I love how versatile it is and how every bite brings a different veggie flavor to the forefront. It’s hearty, creamy, and satisfying—whether I serve it as a main dish for dinner or bring it to a potluck, it’s always a favorite.