Smith Family Herb-Infused Pot Pie

By AislePrompt Test Kitchen · 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.

★ 3.8 (9 ratings) Prep: 30 min Cook: 45 min Serves 6 American cuisine 350 cal/serving
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Ingredients

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.

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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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