Smith Family Herb-Infused Pot Pie

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, flaky-crusted pie filled with a creamy medley of seasonal vegetables and fragrant herbs, perfect for a cozy family dinner. This american-inspired vegetarian ready in about 75 minutes layers butter, medium, finely diced onion, stalks, diced (1/2-inch cubes) 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 350 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: 30 min Cook: 45 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Melt 2 tbsp butter in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables are softened and onions are translucent.
  2. Step 2: Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in 2 cups vegetable broth and 1 cup milk until smooth, then bring to a gentle simmer and cook for 3 minutes until sauce thickens and coats the back of a spoon.
  3. Step 3: Add 1 tsp dried thyme, 1/2 tsp dried rosemary, salt, and pepper to taste. Stir in 1 cup frozen peas and 1 cup frozen corn. Cook for 2 minutes until vegetables are heated through and vibrant green.
  4. Step 4: Transfer filling to a 9-inch pie dish. Roll out 1 sheet refrigerated pie crust and place over filling, crimping edges to seal. Cut 3 slits in the top. Brush crust with 1 beaten egg.
  5. Step 5: Bake for 35-40 minutes until crust is golden brown and filling bubbles around the edges. Let rest 10 minutes before serving to allow filling to set.

Frequently asked questions

How long does Smith Family Herb-Infused Pot Pie take to make?

Total time is about 75 minutes (30 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 Smith Family Herb-Infused 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 Smith Family Herb-Infused 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 Smith Family Herb-Infused 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.

What goes well with Smith Family Herb-Infused Pot Pie?

American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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