Description
This Vegetable Pot Pie recipe is a comforting and hearty dish perfect for a cozy dinner. Loaded with a variety of colorful vegetables in a creamy sauce, all topped with a flaky puff pastry crust, it’s a delightful vegetarian option for any occasion.
Ingredients
Scale
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup diced potatoes
- 1 cup green peas (frozen or fresh)
- 1 cup corn kernels (frozen or fresh)
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup whole milk (or plant-based alternative)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash – optional)
Instructions
- Preheat the oven: to 400°F (200°C).
- Sauté: In a skillet, cook onion and garlic until softened. Add carrots, celery, and potatoes; cook until slightly tender.
- Add: Peas and corn; cook briefly. Sprinkle flour over vegetables, stir well.
- Thicken: Slowly add broth and milk, stirring until thickened. Season with thyme, salt, pepper, and parsley.
- Assemble: Transfer filling to a dish. Top with puff pastry, vent with slits. Brush with egg wash.
- Bake: For 25-30 minutes until golden. Serve warm.
Notes
- For a vegan version, use plant-based milk and skip the egg wash.
- You can use store-bought pie crust instead of puff pastry.
- Add mushrooms or chopped spinach for extra variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 6g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 25mg
