Veg All Pot Pie
Cozy, comforting, and bursting with flavor, this Veg All Pot Pie is the ultimate go-to dish for a hearty vegetarian meal. Perfectly golden pie crusts encase a rich, creamy filling of mixed vegetables, sautéed onions, and aromatic thyme for a satisfying home-cooked dinner. This easy recipe comes together in just under an hour, thanks to the convenience of Veg-All mixed vegetables and ready-to-use refrigerated pie crusts. Whether you're feeding the family or hosting a casual dinner, this pot pie is sure to be a hit. Serve it on its own or pair it with a crisp side salad for a wholesome, warming meal. Perfect for fans of classic comfort food, "Veg All Pot Pie" is your answer to quick, delicious vegetarian cooking!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons dried thyme
- 3 cups Veg-All mixed vegetables (drained)
- 2 rolls refrigerated pie crusts
- 1 egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened.
Sprinkle the flour over the onions and stir to combine. Cook the flour-onion mixture for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the vegetable broth, followed by the milk, until the mixture is smooth and starts to thicken (about 4-5 minutes).
Stir in the salt, black pepper, and thyme, then add the Veg-All mixed vegetables. Mix well and remove from heat.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming any excess dough.
Pour the vegetable filling into the pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the crust with the beaten egg to help it brown.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the pot pie cool for 5-10 minutes before serving. Enjoy your Veg All Pot Pie!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 420 mg | 9% | |
*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.
