Mmmm Veggie Pie
Get ready to savor the comforting goodness of "Mmmm Veggie Pie," a hearty and wholesome dish that's packed with vibrant vegetables and rich, creamy flavor. Perfect for a cozy dinner or special family meal, this recipe layers sautéed carrots, celery, mushrooms, peas, and spinach in a velvety thyme- and rosemary-infused cream sauce, all encased in a flaky, golden pie crust. With its easy-to-follow steps and balance of healthy ingredients and indulgent textures, this vegetarian pot pie is guaranteed to impress. Whether you're a veggie lover or simply craving comfort food, this savory pie is your answer. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 2 cups baby spinach
- 8 oz mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 package pre-made pie crust (top and bottom)
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic, carrots, celery, and mushrooms. Cook for 6-8 minutes until the vegetables are slightly softened.
Add the frozen peas and baby spinach, stirring until the spinach wilts. Remove the mixture from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1 minute.
Gradually whisk in the vegetable broth and cream until smooth. Continue cooking until thickened, about 3 minutes.
Stir in the thyme, rosemary, salt, and black pepper. Combine with the cooked vegetable mixture.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the vegetable filling into the pie crust, spreading it out evenly.
Cover the filling with the second pie crust. Trim, seal, and crimp the edges to secure.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg for a golden finish.
Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
