Veggie Pot Pie
Savor the comforting, home-cooked flavors of this Veggie Pot Pie, a hearty vegetarian dish packed with an array of vibrant vegetables and encased in a flaky, golden pie crust. Brimming with rustic simplicity, this recipe combines tender potatoes, carrots, green beans, and mushrooms in a creamy, herb-infused sauce made from scratch. The use of dried thyme and rosemary enhances the dish’s savory depth, while the option of a buttery egg wash lends a stunning finish to the crust. Perfect as a cozy dinner for the whole family or a satisfying main course for gatherings, this veggie-packed pot pie is both nourishing and indulgent. Whether you opt for store-bought or homemade crust, each bite delivers a warm, wholesome embrace. Ready in just over an hour, it’s a delicious and versatile addition to your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 2 medium Potatoes, peeled and diced
- 1 cup Green beans, trimmed and chopped
- 1 cup Frozen peas
- 1.5 cups Mushrooms, sliced
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Milk
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Pie crust (store-bought or homemade)
- 1 piece Egg, beaten (optional, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the mushrooms and green beans, cooking for another 4-5 minutes. Stir in the frozen peas and cook for 1 minute longer.
Push the vegetables to one side of the skillet and melt the butter on the other side. Sprinkle the flour over the melted butter, stirring constantly to form a roux.
Slowly pour in the vegetable broth and milk, whisking to combine with the roux. Stir the mixture into the vegetables until well coated.
Add the thyme, rosemary, salt, and black pepper. Simmer for 5-7 minutes, allowing the filling to thicken. Remove from heat.
Roll out one sheet of pie crust and press it into a 9-inch pie dish. Trim the edges as needed.
Pour the vegetable filling into the crust, spreading it out evenly.
Place the second sheet of pie crust over the filling. Seal the edges by pinching or crimping them, and cut small slits on the top to allow steam to escape.
Optional: Brush the crust with beaten egg for a golden finish.
Bake the pot pie 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 slicing and serving. Enjoy!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 950 mg | 20% | |
*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.
