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Veggie Pot Pie with Guest Chef Horatio

Main photograph of prepared recipe.

A yummy vegetarian take on a traditional Betty Crocker Chicken Dinner Pie, brought to us by my son, Horatio!

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Difficulty Level



Needed Items


  • 10 minutes making pie crust
    20 minutes making filling
    35 minutes baking
    TOTAL: 65 minutes


  • 2 Tbsp butter or margarine
    2 Tbsp all-purpose flour
    1 tsp salt
    1/8 tsp ground pepper
    1/8 tsp thyme (preferably ground)
    1/2 cup water or broth
    1/2 cup light or heavy cream
    1 tsp Onion flavor Better Than Boullion
    10 oz pkg frozen peas & carrots
    10-12 oz pkg frozen pearl onions

Number of Servings

  • 8


  • 9" pie pan
    Large saucepan (Horatio prefers a soup pot)
    Large spoon
    Aluminum foil or pie shield


  • Heat oven to 425°
    Make pie crust for 2 crust pie (see Cindy's Favorite Pie Crust podcast), roll out 2/3 of it and fit into pie pan. Roll out top crust to have ready.

Additional Notes

You might try adding a splash of white wine or a bit of mustard to the sauce, to give it a bright “edge”.

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