Dinner/ Recipes/ Vegetarian

Skillet Vegetable Pie with Garlic Butter

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This skillet vegetable pie has a creamy vegetarian filling topped with puff pastry circles and drizzled with an incredible garlic parsley butter. It’s easy winter comfort food.

One pot meals are such a beautiful creation and in winter a one pot pie is pretty much the best possible dinner 😍

Side angle shot of a spoon in a skillet vegetable pie with a striped cloth

Overhead shot of skillet vegetable pie in a bowl on a cloth with rosemary

One of the things I’ve really been enjoying lately is making vegetarian versions of some of my favourite traditional recipes. Whether it’s a rich vegetable stew with polenta or a vegetarian shepherd’s pie it’s so fun to find a way to make my favourite recipes without the meat.

When we first tried to cut down on our meat consumption I found it pretty difficult but it’s gradually got easier and easier and part of the reason is that I’ve found ways to make some of my all time favourite dishes without the meat.

I absolutely adore this creamy vegetable pie. It’s super comforting and has a creamy sauce to die for. 

Overhead shot of skillet vegetable pie on a hessian mat

Side on shot of garlic butter being drizzled over skillet vegetable pie

But the thing that makes this pie really special is the garlic parsley butter drizzled over the pastry after baking. It adds the extra burst of flavour which just tastes incredible. 

I mean obviously. It’s garlic butter!

And it is truly so comforting and flavourful and a big old massive flavour bomb.

Close up overhead shot of skillet vegetable pie

Close up of a bowl of skillet vegetable pie on a cloth with rosemary

Skillet Vegetable Pie with Garlic Butter Ingredients:

All you need to make this yummy vegetable pie is:

  • Vegetables: I made this pie with onion, carrots, potatoes and kale but pretty much anything would work, try broccoli or cauliflower for even more texture
  • Herbs: I added a few sprigs of rosemary and thyme to the creamy sauce and it adds some yummy herby flavour along with some chopped parsley in the garlic butter for a hint of freshness
  • Puff Pastry: I’ve said it before and I’ll say it again, ain’t nobody got time to make puff pastry from scratch. Don’t be a hero, use the shop bought stuff and save yourself the hassle on a weeknight
  • Butter and Garlic: For the incredible garlic butter drizzle to finish off the pie

Overhead shot of a spoon in skillet vegetable pie with a striped cloth

Overhead shot of a portion of skillet vegetable pie in a bowl

Skillet Vegetable Pie with Garlic Butter Instructions:

  1. Cook the vegetables: Heat the oven. Melt the butter and add the onion, carrot and potato to the skillet. Cook then add the garlic.
  2. Make the sauce: Add the flour to the skillet then add the milk and herbs and cook for 5-10 minutes until the sauce is beginning to thicken.
  3. Add the pastry: Roll out the pastry and cut out circles, add them to the top of the sauce and brush with beaten egg. Place in the oven for 15-20 minutes.
  4. Drizzle with garlic butter: Remove the pie from the oven and drizzle over the garlic butter before serving.

Equipment you need to make this recipe…

Overhead shot of skillet vegetable pie on a mat with a striped cloth

Side on shot of skillet vegetable pie with a spoonful taken

Skillet Vegetable Pie with Garlic Butter Variations:

  • Use different vegetables: I think this pie would be delicious made with broccoli or spinach. You could really add anything you like so use up whatever you have on hand
  • Try adding more protein: If you’re missing the meat then add some shredded cooked chicken to the sauce before adding the pastry
  • Bulk out: If you’re still hungry then try stirring some cooked beans through the sauce, butter beans would be really good in there

Overhead close up of skillet vegetable pie

Overhead shot of a portion of skillet vegetable pie in a bowl

Want more? Try these other pie recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS SKILLET VEGETABLE PIE WITH GARLIC BUTTER?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Pressure Cooker Chicken Casserole with Kale & White Beans

Another comforting way to use kale is in this easy chicken casserole

Bowl of pressure cooker chicken casserole stirred through pasta on a blue background

Easy One Pot Vegetarian Lasagne

Chuck leftover carrots into this simple veggie lasagne!

Overhead shot of one pot vegetarian lasagne on a blue background

Overhead shot of a spoon in skillet vegetable pie with a striped cloth

Skillet Vegetable Pie with Garlic Butter

This skillet vegetable pie has a creamy vegetarian filling topped with puff pastry circles and drizzled with an incredible garlic parsley butter. It's easy winter comfort food.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Traditional
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 708kcal
Author: Amy

Ingredients

  • 2 tbsp Butter
  • 1 Onion
  • 2 Carrots
  • 2 Potato peeled and chopped
  • 4 cloves Garlic crushed
  • 100 g Kale chopped
  • 30 g Flour
  • 250 ml Vegetable Stock
  • 750 ml Milk
  • 3 sprigs Thyme
  • 2 sprigs Rosemary chopped
  • 300 g Ready Rolled Puff Pastry
  • 1 Egg beaten
  • 2 tbsp Butter melted
  • 1 clove Garlic crushed
  • 10 sprigs Parsley leaves picked and chopped

Instructions

  • Heat over to 200°C/400°F. Melt the butter in a skillet and add the onion, carrot and potato, season with lots of salt and pepper. Cook for 5 minutes until slightly softened then add the garlic and cook for another couple of minutes.
  • Sprinkle the flour into the skillet and cook until beginning to brown then add the stock followed by the milk, stirring the whole time and making sure to scrape up any bits from the bottom of the skillet. Add the rosemary and thyme. Bring to a simmer and cook for 5-10 minutes until the sauce is thickened. Taste and add more seasoning if needed.
  • Remove the skillet from the heat. Roll out the pastry and cut circles using a biscuit cutter or a glass. Place the circles over the top of the pie. Brush beaten egg over the pastry circles. Place the pie in the oven and cook for 15-20 minutes until the pastry is golden.
  •  Melt the butter and mix with the garlic and parsley, drizzle over the pastry and serve.
Nutrition Facts
Skillet Vegetable Pie with Garlic Butter
Amount Per Serving
Calories 708 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 13g 65%
Cholesterol 71mg 24%
Sodium 635mg 26%
Potassium 1049mg 30%
Total Carbohydrates 71g 24%
Dietary Fiber 5g 20%
Sugars 13g
Protein 18g 36%
Vitamin A 168%
Vitamin C 63.1%
Calcium 33.6%
Iron 37.6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Inspired by Play Well With Butter
Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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9 Comments

  • Reply
    Claudia Lamascolo
    07/12/2018 at 11:53 AM

    This is one gorgeous one pan meal. I love everything in it and the bonus of having it look so easy but gourmet blows my mind! Perfection!

    • Reply
      Amy
      08/12/2018 at 12:15 PM

      Thanks so much Claudia!

  • Reply
    Natalie
    07/12/2018 at 12:25 PM

    WOW this looks so delicious and perfect for brunch!

    • Reply
      Amy
      08/12/2018 at 12:15 PM

      Thank you!

  • Reply
    Annie @ Annie's Noms
    07/12/2018 at 12:33 PM

    This looks so dreamy! I love vegetable pie, it’s one of the only ways to get me to eat vegetables!! This is such a beautiful meal and I love anything that is one pan!

    • Reply
      Amy
      08/12/2018 at 12:15 PM

      Thanks Annie 🙂

  • Reply
    Annissa
    07/12/2018 at 1:11 PM

    This recipe looks so filling and healthy! Great for breakfast or lunch! Yum!

  • Reply
    Kate
    07/12/2018 at 2:04 PM

    This looks liks such amazing comfort food! Can’t wait to try it.

    • Reply
      Amy
      08/12/2018 at 12:16 PM

      Thanks Kate!

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