Description
A hearty vegetarian pot pie filled with fresh vegetables and a creamy sauce.
Ingredients
Scale
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup diced celery
- 1/2 cup diced onion
- 1/4 cup flour
- 1 cup vegetable broth
- 1/2 cup milk
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pre-made pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a pot, sauté onions, carrots, and celery until soft.
- Add potatoes and peas, cook for a few minutes.
- Stir in flour and cook for 1 minute.
- Add broth and milk, stir until thickened.
- Add thyme, salt, and pepper, mix well.
- Pour filling into pie crust.
- Cover with top crust, seal edges, and cut slits.
- Bake for 30-35 minutes until golden brown.
Notes
- Let cool before serving.
- Vegetables can be adjusted based on preference.
- Use a vegan milk alternative for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Vegetarian Pot Pie, Vegetarian Recipes, Comfort Food