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Vegetable Pot Pie

Hearty Vegetable Pot Pie for Cozy Comfort Food Evenings

This Vegetable Pot Pie is a comforting dish loaded with tender veggies in a creamy sauce, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 tablespoons Butter or plant-based butter for vegan
  • 1 medium Onion use shallots for milder taste
  • 2 cloves Garlic fresh garlic preferred
  • 2 medium Carrots substitute with parsnips if desired
  • 2 medium Potatoes sweet potatoes can be used
  • 2 stalks Celery leeks can be a good alternative
  • 1/3 cup All-Purpose Flour use gluten-free flour for gluten-free version
  • 1 teaspoon Thyme dried thyme is an acceptable substitution
  • 1 teaspoon Rosemary use sage for different flavor
  • 2 cups Vegetable Stock homemade stock preferred
  • 1 cup Frozen Peas fresh peas can be used when in season
  • 1/4 cup Fresh Parsley can be omitted if unavailable
  • 1 cup Heavy Cream replace with coconut milk for dairy-free
Crust
  • 2 crusts Pie Crusts use gluten-free crust for gluten-free version
  • 1 tablespoon Eggwash use plant milk and oil for vegan

Equipment

  • 9-inch deep-dish pie pan
  • large sauté pan
  • Rolling Pin
  • Fork

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare your 9-inch deep-dish pie pan.
  2. Melt the butter in a large sauté pan over medium heat, then add chopped onion and minced garlic, cooking for 2-3 minutes.
  3. Add diced carrots, potatoes, and chopped celery, cooking for about 5 minutes until they start to soften.
  4. Sprinkle in flour, thyme, rosemary, salt, and pepper; stir in vegetable stock and bring to a simmer, allowing to thicken for 3-5 minutes.
  5. Remove from heat and fold in frozen peas, fresh parsley, and heavy cream until well combined.
  6. Roll out the bottom pie crust into your greased pie pan, pricking the bottom with a fork and pre-bake for 5 minutes.
  7. Spoon the creamy vegetable filling into the pre-baked crust, roll out the top crust, and crimp the edges.
  8. Brush the top crust with eggwash, cut vent holes, and bake for 25-30 minutes until golden.
  9. Cool for 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

To prevent a soggy filling, drain excess moisture from vegetables. Use fresh herbs for better flavor, and feel free to substitute veggies as desired.

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