Description
A hearty vegetarian pot pie filled with vegetables and creamy sauce, topped with a flaky crust.
Ingredients
Scale
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup frozen peas
- 1 cup diced onions
- 1/2 cup diced celery
- 3 cloves minced garlic
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 pre-made pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté onions, carrots, celery, and garlic in butter until softened.
- Add flour and stir to coat vegetables.
- Gradually add vegetable broth and milk, stirring constantly.
- Cook until sauce thickens, then add peas, potatoes, salt, pepper, and thyme.
- Pour filling into a pie dish and cover with pie crust.
- Cut slits in the crust for ventilation.
- Bake for 30-35 minutes or until crust is golden brown.
- Let cool slightly before serving.
Notes
- Use any vegetables you prefer.
- For a vegan version, substitute butter with oil and milk with plant-based milk.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
