Description
This Vegetable Pot Pie recipe is a comforting and hearty dish perfect for a cozy dinner. Packed with a medley of colorful vegetables in a creamy sauce and topped with flaky puff pastry, it’s a satisfying vegetarian main course that the whole family will love.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup diced potatoes, peeled
- 1 cup green beans, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
Sauce:
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- ½ cup whole milk or plant-based milk
Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a skillet, sauté onion and garlic. Add carrots, celery, potatoes, and green beans.
- Add remaining vegetables and seasonings: Stir in peas, corn, salt, pepper, thyme, and rosemary.
- Thicken the sauce: Sprinkle flour over the vegetables, then pour in vegetable broth and milk. Cook until thickened.
- Assemble and bake: Transfer filling to a pie dish, top with puff pastry, brush with egg wash, and bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- To make it vegan, use plant-based milk and skip the egg wash or use a dairy-free alternative.
- You can also use store-bought pie crust instead of puff pastry.
- Add mushrooms or leeks for extra depth of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg
