Smith Family Pot Pie with Herb-Infused Crust

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A comforting, flaky-pie masterpiece featuring tender seasonal vegetables and a fragrant herb crust. This American one-pot recipe, ready in about 75 minutes, layers mixed seasonal vegetables, all-purpose flour, and unsalted butter 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 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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

• 1.5 lbs (chopped into 1/2-inch cubes) mixed seasonal vegetables
• 3 tbsp all-purpose flour
• 4 tbsp unsalted butter
• 1.5 cups chicken broth
• 2 tbsp (minced) fresh thyme leaves
• 2 (10 oz each) puff pastry sheets
• 1 tsp dill weed
• 1 tsp salt
• 1/2 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large saucepan, melt 2 tbsp butter over medium heat, then add vegetables and cook for 8 minutes until slightly tender.
2. Step 2: Stir in 3 tbsp flour and cook for 1 minute, then gradually whisk in 1.5 cups chicken broth until mixture thickens to a gravy consistency.
3. Step 3: Add 2 tbsp thyme, 1 tsp dill weed, 1 tsp salt, and 1/2 tsp pepper, then simmer for 5 minutes until flavors meld and sauce coats the back of a spoon.
4. Step 4: Roll one pastry sheet into a 12-inch circle, line a 9-inch pie dish, and fill with vegetable mixture.
5. Step 5: Cover with second pastry sheet, seal edges by crimping with a fork, and cut 4 steam vents in the top. Brush with melted butter and sprinkle with extra thyme.