Description
A delicious and easy-to-make veggie pot pie filled with fresh vegetables and a creamy sauce, perfect for a comforting meal.
Ingredients
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups vegetable broth
- 1 cup milk (or plant-based milk)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 pre-made pie crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, sauté onions and garlic until translucent.
- Add carrots, peas, potatoes, and corn; cook for about 5 minutes.
- Stir in flour and cook for another minute.
- Gradually add vegetable broth and milk, stirring until the mixture thickens.
- Add thyme, rosemary, salt, and pepper; mix well.
- Pour the veggie mixture into a pie dish and cover with the pie crust.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use any vegetables you have on hand.
- This recipe can be made vegan by using plant-based milk and a vegan pie crust.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American