Description
A comforting and hearty Vegetable Pot Pie featuring a medley of tender vegetables in a savory creamy sauce, all encased in a golden, flaky puff pastry crust. Perfect as a wholesome vegetarian main course for any season.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup diced potatoes
- 1 cup green beans, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1/2 cup corn kernels
Sauce & Seasoning
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup milk or non-dairy milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Pie Crust
- 1 sheet puff pastry or 1 pie crust (thawed if frozen)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and sauté for 2 to 3 minutes until fragrant and translucent.
- Cook Vegetables: Stir in diced carrots, celery, potatoes, and green beans. Cook for 5 to 7 minutes until vegetables are slightly softened, stirring occasionally.
- Make the Sauce: Sprinkle flour evenly over the vegetables and stir well to coat. Slowly pour in vegetable broth and milk while continuously stirring to avoid lumps. Add salt, black pepper, dried thyme, and dried rosemary. Let the mixture simmer for 5 to 7 minutes until it thickens into a creamy consistency.
- Add Peas and Corn: Mix in frozen peas and corn kernels, then remove the skillet from heat.
- Assemble the Pie: Transfer the vegetable mixture into a 9-inch pie dish. Cover with the puff pastry or pie crust, trimming any excess dough and crimping the edges to seal. Cut a few small slits on top to allow steam to escape while baking.
- Bake: Place the pie in the preheated oven and bake for 25 to 30 minutes until the crust is golden brown and crisp.
- Cool and Serve: Remove from oven and let it cool for 5 minutes before slicing and serving to allow the filling to set.
Notes
- Use any seasonal vegetables you prefer or have on hand to customize your pot pie.
- For a vegan version, substitute milk with non-dairy alternatives and use a vegan pie crust.
- To achieve a crispier crust, brush the top with a little plant-based milk before baking.
