Veggie Pot Pie Oamc
Cozy up with this hearty and comforting Veggie Pot Pie OAMC (Once-A-Month Cooking) recipe, a go-to meal for busy weeknights or make-ahead meal prep! Featuring a creamy, savory filling of tender diced potatoes and vibrant frozen mixed vegetables enveloped in a rich, velvety sauce made from butter, flour, vegetable broth, and milk, this plant-based pot pie is a showstopper. Nestled between two flaky pre-made pie crusts and baked to golden perfection, it’s a family-friendly dish that’s easy to prepare and freezer-friendly for long-term storage. Perfect for vegetarians and anyone craving a wholesome, homemade dinner, this pot pie is an excellent way to enjoy classic comfort food with a twist.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 0.3333 cup All-purpose flour
- 2 cups Vegetable broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 cups Potatoes, diced and cooked
- 2 counts Pre-made pie crusts
- 1 count Egg, beaten (optional, for brushing crust)
Instructions
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Whisk in the all-purpose flour, stirring constantly to create a roux. Cook for 1-2 minutes until golden and bubbling.
Gradually whisk in the vegetable broth and milk, stirring continuously to avoid lumps. Cook until the mixture thickens into a smooth gravy.
Season the sauce with salt, black pepper, and garlic powder.
Stir in the frozen mixed vegetables and cooked diced potatoes. Cook for 5-7 minutes until the vegetables are warmed through and well-coated with the sauce.
Roll out one pre-made pie crust and fit it into the bottom of a 9-inch pie dish.
Pour the vegetable mixture into the pie crust, spreading it evenly.
Top with the second pie crust, sealing the edges by crimping with a fork or pinching with your fingers. Cut a few small slits in the top crust to allow steam to escape.
If desired, brush the top crust with a beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pot pie cool for 10 minutes before slicing and serving.
To freeze, allow the pie to cool completely. Wrap tightly in aluminum foil and place in a freezer-safe bag or container. Label and date before freezing.
To reheat from frozen, remove the wrapping and bake uncovered at 375°F (190°C) for 50-60 minutes, or until heated through.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 462 mg | 36% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2845 mg | 61% | |
*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.
