November 7, 2019
Vegetable Pot Pie with Scalloped Potato Crust

Vegetable Pot Pie with Scalloped Potato Crust! This easy vegetarian pot pie is perfect for the holidays. Creamy pot pie filling topped with The Little Potato Company scalloped potatoes. 

vegetarian pot pie
Hi friends! Letting you know that this post is sponsored by The Little Potato Company. We love their Creamer potatoes, especially in healthy holiday recipes like this one! Thanks for supporting the brands that make Delish Knowledge possible.

Here we are! Two of my favorite holiday dishes in one: vegetable pot pie and scalloped potatoes. I knew I wanted to create a fun vegetarian main dish for this time of year, and kept coming back to a pot pie. There is something so hearty about vegetables tucked into luscious gravy and baked until bubbly.

Because this is the holidays, I thought a scalloped potato crust would be the perfect addition. A crispy, buttery layer of thinly-sliced potatoes holding decadent, cheesy vegetable pot pie inside. It’s perfect!

vegetable pot pie with scalloped potato crust

Vegetarian Pot Pie using Frozen Vegetables

To keep things simple, this easy vegetable pot pie is made with frozen vegetables! Trust me, you won’t know the difference. Since most of the prep-work is in slicing the potatoes, I wanted to keep the rest of the dish uncomplicated. Make a quick roux, then add in plenty of frozen vegetables, broth and cheese.

Yes, I’m adding cheddar cheese to this one. My mom’s scalloped potatoes always had a thick layer of butter and cheddar cheese on them and to me, it’s just not the same without it. For my dairy-free friends, you can skip this all together and use a dairy-free milk of choice. It will still taste good, just not quite as rich.

vegetable pot pie

Tips for Perfect Scalloped Potatoes

Are you a fan of scalloped potatoes like I am? I used to think they were so difficult to make, but not when I use The Little Potato Company’s Creamer potatoes! These Little potatoes are perfect for scalloped potatoes, just the right shape for a crispy crust and with a delicate enough skin that you don’t need any equipment to slice them. Just a sharp knife!

To create thin potato slices, hold the potato with one hand and thinly slice with the other. That’s it! I started pulling out my food processor for this one, but once I realize how simple (and fast) it was to do it by hand, I decided against having another piece of equipment to clean.

Make this holiday-worthy by layering everything into a casserole dish or pretty pie dish. The gravy and cheese will start to bubble up to the potato crust and it not only looks amazing on your table, it also smells incredible. I made this for a friends lunch last week and they were all raving about how great the kitchen smelled while this was cooking. Who needs a scented candle when you’ve got vegetable pot pie?

vegetable pot pie with scalloped potato crust vegetable pot pie filling

Where to find Little Potato Company Potatoes

You can find Blushing Belle Little Potatoes at your local grocery store, use the store finder here to see where they are located in your area.

Blushing Belle is The Little Potato Company’s signature red Creamer potato, originating from one of the oldest breeding farms in Europe. The thin skin is slightly sweet, which provides a yummy contrast to the otherwise earthy taste. When you’re not enjoying them in this recipe, they are excellent roasted or mashed!

vegetarian pot pie with scalloped potato crust vegetarian pot pie with scalloped potato crust

Hope you love this vegetable pot pie as much as we do! It’s perfect for both weeknight cooking and fancy holiday spreads. If you try it, make sure to come back and comment and rate it.

If you enjoy this vegetarian pot pie, then you’ll love these other vegetarian casseroles: Lentil Shepherd’s Pie, Pasta Bake with No-Cook Noodles, Enchilada Casserole

Print

Vegetable Pot Pie with Scalloped Potato Crust

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: main, holiday, vegetarian
  • Method: oven, stovetop
  • Cuisine: American

Description

Vegetable Pot Pie with Scalloped Potato Crust! This easy vegetarian pot pie is perfect for the holidays. Creamy pot pie filling topped with The Little Potato Company scalloped potatoes. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: main, holiday, vegetarian
  • Method: oven, stovetop
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: main, holiday, vegetarian
  • Method: oven, stovetop
  • Cuisine: American
Scale

Ingredients

  • 1 (1.5 pound) bag The Little Potato Company Blushing Belle Red Creamer Potato
  • 3 tablespoons butter, plus more to grease pan
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped white or yellow onion
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried tarragon
  • 1/4 teaspoon dried sage
  • 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2 cups frozen broccoli + cauliflower blend
  • 1/4 teaspoon salt/freshly ground pepper
  • 2 tablespoons water
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • Fresh chopped parsley, for serving

Instructions

  1. Preheat the oven to 375 degrees and lightly grease an 8×12 casserole dish. This will also work in a deep dish pie dish.
  2. Slice the potatoes very thinly, about the same thickness of a penny. You can do this with a food processor using the slicing attachment, a mandoline or a sharp knife. I found that a knife was the easiest. Set aside.
  3. In a large saucepan over medium heat, heat the butter over medium heat. Once the butter has melted, add in the flour and stir well until the flour has completely dissolved. Cook, stirring frequently for about 2 minutes until the flour mixture is toasted and golden brown.
  4. Add in the onion and cook another 2 minutes, stirring frequently to prevent burning.
  5. Add in the garlic, dried spices and cook another 30 seconds, then stir in the vegetables, salt and pepper.
  6. Add in the water and use it to deglaze the pan by scraping your spoon along the bottom to remove any flour/onion bits. Cook for 5 minutes, stirring frequently until vegetables are cooked down and have released most of their liquid.
  7. Reduce heat to low and slowly stir in the milk, taking care not to overheat. Cook another 5 minutes until thickened and reduced, stirring often. The consistency should be a loose gravy. Taste, adding more salt/pepper as needed.
  8. Stir in 3/4 cup of the cheddar cheese, then pour the mixture into the prepared baking pan. Sprinkle with the remaining 1/4 cup cheddar cheese.
  9. Starting at the edge, closely layer the potato slices around the pan, working inward, then dot with more butter.
  10. Place in the oven and bake for 40-45 minutes until the mixture is bubbling and the potatoes are golden brown and crisp. Remove from the oven and let stand for 15 minutes, then sprinkle with fresh parsley and serve.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

4 comments
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  1. This is amazing! I just swapped the butter for vegan butter, used almond milk, and left out the cheese. Came out fantastic. This will definitely be going into rotation at my house. Thank you!

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