Name: Vegetarian Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pre-made pie crust (store-bought or homemade); 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 1 cup green beans, chopped; 1 cup mushrooms, sliced; 1 cup frozen peas; 2 medium potatoes, peeled and diced; 1 tablespoon fresh thyme (or 1 teaspoon dried thyme); 1 teaspoon rosemary (fresh or dried); Salt and pepper to taste; 1 cup vegetable broth; 1 cup milk (or plant-based alternative); 3 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option); Optional: 1 cup corn kernels for added sweetness

Description

A scrumptious Vegetarian Pot Pie packed with veggies, perfect for chilly nights. Comfort food that satisfies without the meat!

Ingredients

Scale

1 pre-made pie crust (store-bought or homemade)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup green beans, chopped
1 cup mushrooms, sliced
1 cup frozen peas
2 medium potatoes, peeled and diced
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon rosemary (fresh or dried)
Salt and pepper to taste
1 cup vegetable broth
1 cup milk (or plant-based alternative)
3 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
Optional: 1 cup corn kernels for added sweetness

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Instructions

Start by preheating your oven to 425°F (220°C).
Heat the olive oil in a large skillet over medium heat and add the chopped onion. Sauté for about 5 minutes until translucent.
Toss in the garlic, carrots, and potatoes, stirring for 5-7 minutes to soften the carrots.
Add the mushrooms and green beans, continuing to cook for another 5 minutes.
Sprinkle in the flour, thyme, and rosemary, stirring to coat all the veggies.
Gradually pour in the vegetable broth and milk, stirring constantly until the mixture thickens (about 3-4 minutes). Season with salt and pepper to taste.
Fold in the frozen peas (and corn if using) and remove from heat.
Pour the vegetable mixture into your pie crust and, if using, lay a top crust over the filling, crimping the edges to seal.
Cut a few slits in the top crust for steam and brush it with olive oil.
Place the pot pie in the preheated oven and bake for 30-35 minutes until golden brown.
Let the pie cool for 10 minutes before serving.

Notes

For a vegan option, use plant-based milk and ensure your pie crust is dairy-free. Consider adding more vegetables like sweet potatoes or zucchini for extra flavor.

Prep Time: 20 minutes
Cook Time: 40 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