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Crustless Veggie Pot Pie ~ All the filling of a classic pot pie with none of the crust! Serve over biscuits for a hearty homestyle dinner.

Crustless Veggie Pot Pie

All the filling of a classic pot pie with none of the crust! Serve over biscuits for a hearty homestyle dinner.
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Course: Main Course
Cuisine: American, Southern
Keyword: comfort food, main dishes, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 571kcal
Author: Holly Gray

Ingredients

  • 1/2 pound potatoes peeled and cubed (Yukon Gold recommended)
  • 6 tablespoons butter divided
  • 1 cup carrots diced
  • 1/2 cup celery sliced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground black pepper divided
  • 1 cup green peas frozen
  • 2/3 cup yellow onion chopped
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon celery seed
  • 2 cups chicken-style broth vegan if preferred
  • 1/2 cup milk oat or unsweetened almond milk works well

For Optional Crispy Topping:

  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon butter melted
  • 1/4 teaspoon garlic powder

Instructions

  • In a medium saucepan, add the cubed potatoes and fill with cold water to cover the potatoes by 1-inch. Bring to a boil and cook until just fork-tender. Drain and set aside.
  • Set a large deep skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add carrots, celery, garlic powder, and poultry seasoning. Cook for 3 minutes, until vegetables are slightly tender. Stir in the peas and continue cooking for an additional 1 minute. Remove from heat and pour the mixture into a medium bowl.
  • In the same skillet used for the vegetables, heat the remaining 5 tablespoons of butter over medium heat. Add the onion and sauté for 2-3 minutes, until softened. Whisk in the flour, remaining 1/2 teaspoon black pepper, and celery seed. Gradually add the chicken-style broth and milk, 1/2 cup at a time. Reduce to low heat and simmer for 3-5 minutes, stirring occasionally until thickened.
  • Add the vegetable mixture to the sauce and stir to combine. Adjust seasoning to taste and serve hot over biscuits or toast.
  • Optional Crispy Topping: In a small bowl, combine the bread crumbs, melted butter, and garlic powder. Sprinkle over the top and serve.

Nutrition

Calories: 571kcal | Carbohydrates: 63g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 818mg | Potassium: 1053mg | Fiber: 16g | Sugar: 11g | Vitamin A: 7027IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 4mg
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