Description
A hearty Vegetable Pot Pie filled with vibrant vegetables and encased in a flaky crust, perfect for chilly evenings and family meals.
Ingredients
Scale
- 1 pie crust
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup milk or plant-based milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the mixed vegetables and cook for about five minutes, until they are vibrant and tender.
- Sprinkle the flour over the mixture and stir well to combine, cooking for an additional two minutes.
- Pour in the vegetable broth and milk gradually, stirring constantly until it thickens. Add thyme, salt, and pepper to season.
- Transfer the mixture into a pie dish and cover with pie crust, sealing the edges well. Cut slits in the top.
- Bake for 30-35 minutes until golden brown. Allow it to cool slightly before serving.
Notes
For a twist, feel free to swap in seasonal veggies or your family favorites. Brush the crust with milk or egg wash for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 35 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, comfort food, vegetarian recipes, cozy dinners