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Description
A hearty vegetable pot pie filled with savory flavors and a flaky crust.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup milk
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust
Instructions
- Preheat oven to 400°F (200°C).
- In a pan, melt butter over medium heat. Add onion and garlic, sauté until soft.
- Stir in flour and cook for 1 minute.
- Gradually add vegetable broth and milk, stirring until thickened.
- Add mixed vegetables, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
- Pour filling into a pie dish.
- Cover with puff pastry or pie crust, crimping edges.
- Cut slits in the top for steam to escape.
- Bake for 25-30 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use frozen vegetables if fresh are unavailable.
- For extra richness, substitute milk with heavy cream.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg