Description
A cozy and comforting Veggie Pot Pie loaded with tender vegetables in a creamy herb sauce, all tucked beneath a golden, flaky crust. Perfect for chilly nights and make-ahead meals.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, diced
- 3 Garlic Cloves, minced
- 2 medium Carrots, diced
- 2 Celery Stalks, chopped
- 2 medium Potatoes, peeled and diced
- 1 cup Green Peas (fresh or frozen)
- 1 cup Green Beans, trimmed and chopped
- 1½ cups Mushrooms, sliced
- ¼ cup All-Purpose Flour
- 2 cups Vegetable Broth
- ¾ cup Plant-Based Milk or Heavy Cream
- 1 teaspoon Thyme (dried) or 1 tablespoon (fresh)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 sheet Pie Crust (store-bought or homemade)
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and grease a pie or casserole dish.
- Combine Ingredients: Sauté onions and garlic in olive oil. Add carrots, celery, potatoes, mushrooms, green beans, and peas. Cook 10 minutes.
- Prepare Your Cooking Vessel: Sprinkle in flour. Stir in broth and milk gradually. Add thyme, salt, and pepper. Simmer until thickened, about 5 minutes.
- Assemble the Dish: Pour filling into prepared dish. Top with crust and tuck edges in.
- Cook to Perfection: Cut slits in crust. Bake 25–30 minutes until golden and bubbling.
- Finishing Touches: Let rest 10 minutes before slicing.
- Serve and Enjoy: Serve warm with a salad or bread.
Notes
- Cool filling before topping with crust to avoid sogginess.
- Add fresh herbs after baking for a bright finish.
- Make individual pies in ramekins for portioned servings.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: veggie pot pie, vegetarian pot pie, easy comfort food, vegetable pie, plant based pie