Description
A comforting Vegetarian Pot Pie packed with fresh vegetables, savory herbs, and a flaky crust.
Ingredients
Scale
- 1 package pre-made pie crust
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup plant-based milk
- Optional: 1 cup corn
Instructions
- Preheat your oven to 425°F (220°C).
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic, carrots, and celery. Cook until soft, roughly 4-5 minutes.
- Stir in the potatoes, green beans, peas, corn (if using), thyme, rosemary, paprika, and season with salt and pepper. Cook for another 5-7 minutes.
- Sprinkle the flour over the mixture and stir thoroughly. Cook for about 2 minutes.
- Pour in the vegetable broth while stirring constantly to avoid lumps. Add the plant-based milk and stir until thickened, about 5-7 minutes.
- Remove from heat and pour the filling into a pie dish.
- Cover with the pie crust, pinching the edges to seal. Cut slits in the top crust.
- Bake for 25-30 minutes until golden brown.
- Let rest for a few minutes before serving.
Notes
You can customize the vegetables based on availability. For a vegan version, use a vegan pie crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
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