Veggie Pot Pies
Delight in the comforting flavors of homemade **Veggie Pot Pies**, a recipe that brings rich, hearty goodness to your dinner table! These individual pot pies feature a medley of colorful vegetables—think tender carrots, celery, peas, and corn—simmered in a creamy, flavorful sauce infused with garlic, thyme, and parsley. Encased in a flaky golden-brown pie crust, these pot pies are as satisfying as they are stunning to serve. Perfect for a cozy family dinner or entertaining guests, this recipe offers versatility, with the option to use a plant-based cream alternative for a vegetarian twist. Ready in under an hour, these delightful pot pies are comfort food at its finest, showcasing fresh, wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 medium Potato, diced
- 4 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 0.5 cup Heavy cream (or plant-based alternative)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 2 sheets Pie crusts (store-bought or homemade)
- 1 large Egg, beaten (for egg wash, optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.
Add the carrots, celery, and potato to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the vegetable broth while stirring to prevent lumps. Simmer the mixture until it begins to thicken, about 3-5 minutes.
Stir in the heavy cream, frozen peas, and frozen corn. Season with salt, black pepper, thyme, and parsley. Let the filling simmer for another 5 minutes, then remove from heat.
Roll out the pie crusts and cut them into circles slightly larger than the size of your ramekins or individual baking dishes.
Divide the filling evenly among 4 ramekins. Place a pie crust circle over each ramekin, pressing the edges to seal. Use a fork to crimp the edges for decoration if desired.
Cut a small slit or two in the center of each pie crust to allow steam to escape. Brush the tops with beaten egg for a golden finish, if desired.
Place the ramekins on a baking sheet to catch any overflow. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and crisp.
Remove the veggie pot pies from the oven and let them cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.4 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 897 mg | 19% | |
*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.
