Johnson Family Vegetable Pot Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A flaky, golden crust encasing a creamy medley of seasonal vegetables and herbs, honoring America's second most common surname. This american-inspired one pot (vegetarian) ready in about 95 minutes layers all-purpose flour, cold unsalted butter, ice water 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 480 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.

Ingredients

• 2 cups all-purpose flour
• 1 cup cold unsalted butter
• 1/4 cup ice water
• 4 medium carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 1 large onion
• 2 stalks celery
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: For the crust: Pulse 2 cups all-purpose flour and 1 teaspoon salt in a food processor. Add 1 cup cold butter cut into 1/2-inch cubes and pulse until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 1/4 cup ice water while pulsing until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for 1 hour.
3. Step 3: Dice the carrots, onion, and celery into 1/4-inch pieces. Melt 2 tablespoons butter in a large skillet over medium heat and cook vegetables for 8 minutes until tender.
4. Step 4: Stir in 3 tablespoons all-purpose flour and cook for 1 minute, then gradually whisk in 2 cups milk until the mixture thickens and coats the back of a spoon.
5. Step 5: Remove from heat and stir in 1 cup frozen peas, 1 cup frozen corn, 1 tablespoon dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Step 6: Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trim excess, and fill with the vegetable mixture.
7. Step 7: Roll out the second dough disc, place over the filling, and crimp edges. Cut vents in the top and brush with milk.
8. Step 8: Bake at 375°F (190°C) for 45-50 minutes until the crust is golden brown and filling is bubbling.