Double Crust Vegetable Pot Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting classic with a buttery double crust encasing a savory medley of seasonal vegetables. This american-inspired one pot (vegetarian) ready in about 90 minutes layers diced carrots, diced potatoes, diced celery into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 45 min Serves 6 American cuisine 380 cal/serving

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Ingredients

2 cups diced carrots
1 cup diced potatoes
1 cup diced celery
1 cup frozen peas
1/2 cup diced onion
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups all-purpose flour
1 cup cold butter
1/2 cup ice water

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 375°F. In a medium bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1 cup cold butter until crumbly, then add 1/2 cup ice water and mix until dough forms a ball. Divide into two disks, wrap, and chill for 30 minutes.
Step 2: Melt 3 tablespoons butter in a large pot over medium heat. Add 1/2 cup diced onion and cook 3 minutes until soft. Stir in 2 cups diced carrots, 1 cup diced potatoes, and 1 cup diced celery, cooking 5 minutes.
Step 3: Sprinkle 1/4 cup all-purpose flour over vegetables, stirring constantly for 1 minute. Add 1 1/2 cups chicken broth, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then bring to a simmer and cook until thickened, 5 minutes. Stir in 1 cup frozen peas and remove from heat.
Step 4: Roll one dough disk into a 12-inch circle and line a 9-inch pie dish. Pour vegetable filling into crust, cover with second rolled dough disk, seal edges, and cut 4 vents. Bake 45 minutes until golden brown.

Frequently asked questions

How long does Double Crust Vegetable Pot Pie take to make?

Total time is about 90 minutes (45 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Double Crust Vegetable Pot Pie?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Double Crust Vegetable Pot Pie?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Double Crust Vegetable Pot Pie for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Double Crust Vegetable Pot Pie vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.