Vegetable pot pie

Vegetable pot pie

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1
Author CASA Veneracion


  • 1/2 teaspoon softened butter for greasing
  • 1/2 recipe basic pie crust
  • 1 cup diced vegetables (I used carrot, cauliflower, potato, celery and bell pepper), cooked in a little salted water until tender but not mushy
  • 1/2 cup plain yogurt
  • chopped herbs (I used tarragon and parsley)
  • salt to taste
  • pepper to taste
  • 1 tablespoon cold butter cut into small pieces
  • 1 tablespoon beaten egg


  • Preheat the oven to 375F.
  • Lightly butter the bottom and side of a single-serve ramekin.
  • Roll out the pie crust dough and cut into two circles — one should be large enough to line the inside of the ramekin; the other, a little wider than the diameter of the ramekin.
  • Take the bigger circle of dough and fit inside the ramekin.
  • Vegetable pot pie
  • Mix together the vegetables, yogurt and herbs. Season with salt and pepper.
  • Spoon the filling into the crust-lined ramekin. Sprinkle the pieces of cold butter on top.
  • Cover the ramekin with the smaller circle of crust. Tuck or just press against the sides to seal.
  • Pierce the top crust with a fork in several places to create steam vents.
  • Blush the top crust with beaten egg.
  • Bake at 375F for 25 to 35 minutes or until the top crust is lightly browned.
  • Serve hot.