Description
A comforting vegetable pot pie that brings together mixed vegetables in a creamy filling and a flaky crust, perfect for family dinners.
Ingredients
Scale
- 1 pie crust
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup milk or plant-based milk
- 3 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onions and minced garlic, and sauté until softened, about 3-4 minutes.
- Stir in the mixed vegetables and cook for another 5 minutes.
- Sprinkle the flour over the vegetable mixture and stir to combine. Cook for an additional minute.
- Slowly whisk in the vegetable broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Season with salt, pepper, thyme, and rosemary.
- Pour the vegetable mixture into the pie crust and cover with a second crust.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
For extra flavor, consider a splash of soy sauce or balsamic vinegar while cooking the vegetables. You can swap the pie crust with whole wheat or cauliflower crust for healthier options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetable pot pie, comforting meal, vegetarian recipe, family dinner, easy recipe