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Veggie Pot Pie with Rosemary | Cajun 911 Cuisine

cajun & creole classics comfort food vegetarian
Vegetable pot pie with rosemary baked until golden and bubbly.

This comforting Cajun 911 Veggie Pot Pie uses grocery store pie shells and a creamy rosemary sauce to create a warm, hearty, flavorful dish. Simple ingredients come together in a classic Cajun-style roux, making this an easy, satisfying meal for busy weeknights or cozy evenings at home.

 

 
Prep Time: 30 minutes
Cook Time: 25 minutes 
Rising Time: 3 hours
Total Time: 3 hours 55 minutes 
Course: Dessert
Cuisine: Cajun
Servings: 20 servings
 
 

INGREDIENTS 

 

VEGETABLES

1 cup diced carrots

1 cup diced potatoes

1 cup peas, fresh or frozen

1 cup diced celery

1 small onion, finely diced

1 cup sliced mushrooms, optional

 

ROUX & SAUCE

3 Tbsp butter

3 Tbsp all-purpose flour

1 1/2 cups vegetable or chicken broth

1/2 cup evaporated milk or regular milk

1 tsp fresh rosemary, finely chopped

1/2 tsp black pepper

1/2 tsp salt, adjust to taste

Optional pinch Cajun seasoning

 

CRUST

1 store-bought pie shell, top and bottom if preferred

1 egg whisked with 1 tsp water, for egg wash

   

 

INSTRUCTIONS

1. Pre-Cook the Vegetables

Sauté onion, celery, carrots, and mushrooms in butter or oil until softened. Add potatoes and cook until just tender. Stir in peas last and remove from heat.

2. Make the Creamy Rosemary Sauce

Melt butter in a saucepan over medium heat. Whisk in flour and cook 2–3 minutes to form a light roux. Slowly whisk in broth until smooth. Add evaporated milk and simmer until thickened. Season with rosemary, salt, pepper, and optional Cajun seasoning.

3. Combine

Fold the cooked vegetables into the creamy rosemary sauce until evenly coated.

4. Assemble the Pot Pie

Line a pie dish with the bottom pie shell. Add filling. Top with second pie shell if using. Crimp edges and brush with egg wash.

5. Bake

Bake at 375°F for 30–40 minutes until golden and bubbly. Cool 10–15 minutes before slicing.

 

 
SERVING IDEAS 

  • Serve with a fresh green salad

  • Add cracked black pepper on top

  • Pair with rosemary biscuits or crusty bread

 

NOTES

  • Swap peas for green beans or corn

  • Sweet potatoes add richness and depth

  • Rosemary can be substituted with thyme or sage

  • Let rest before slicing for clean portions

     

 

RECIPE PAIRINGS AND HELPFUL LINKS

Meet TJ!

I'm a proud Cajun woman with a big heart, a bigger gumbo pot, and a mission to keep the spirit of Louisiana alive and wellā€¦ one healthy, soulful dish at a time.

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