Description
This Vegetable Pot Pie is a cozy, creamy comfort dish made with tender vegetables in a rich, herbed sauce under a golden flaky crust.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
1 cup diced potatoes
1 cup green beans, chopped
1 cup frozen peas
1 cup corn kernels
1 cup chopped mushrooms
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon Italian seasoning
3 tablespoons all-purpose flour
2 cups vegetable broth
1 cup milk or cream
1 refrigerated or homemade pie crust
1 egg, beaten
Instructions
1. Preheat oven to 400°F (200°C) and grease a pie dish.
2. In a skillet, melt butter and olive oil; sauté onion, garlic, carrots, and potatoes until tender.
3. Add mushrooms, peas, corn, and green beans; cook 3–4 minutes.
4. Sprinkle flour and stir well. Gradually add broth and milk until thickened.
5. Season with herbs, salt, and pepper.
6. Pour mixture into dish, cover with crust, seal edges, and brush with egg.
7. Bake 25–30 minutes until golden. Cool slightly before serving.
Notes
Make vegan with plant-based butter, milk, and crust.
Add spinach or kale for extra greens.
Use puff pastry for a crisp top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 5g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg