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Easy Vegetarian Pot Pie

Easy Vegetarian Pot Pie
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This Easy Vegetarian Pot Pie is a comforting and wholesome dinner option featuring a flaky crust filled with a creamy, savory vegetable mixture. Quick to assemble and bake, it combines common pantry staples and fresh vegetables for a nutritious and satisfying meal perfect for weeknights. Customizable and adaptable for gluten-free and vegan diets, this pot pie offers warmth and flavor while supporting a balanced vegetarian lifestyle.

Ingredients

Scale

Pie Crust

  • 1 store-bought or homemade pie crust (buttery and flaky)

Vegetable Filling

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup corn kernels
  • 1 cup green beans, chopped
  • 1 cup mushrooms, sliced
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 2 cups vegetable broth
  • 1 cup milk or plant-based milk (such as almond or coconut)
  • 1 teaspoon fresh or dried thyme
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
  • Salt and pepper to taste

Instructions

  1. Prepare the Vegetables: Wash and chop all vegetables into bite-sized pieces. Heat olive oil or butter in a large pan over medium heat. Sauté onions and garlic until fragrant and translucent. Add mixed vegetables and mushrooms and cook for 5-7 minutes to build the filling base.
  2. Make the Filling Sauce: Sprinkle flour evenly over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove raw flour taste. Gradually whisk in vegetable broth and milk while stirring continuously until the mixture thickens into a creamy sauce. Season with salt, pepper, thyme, and parsley to enhance flavor.
  3. Assemble the Pot Pie: Preheat the oven to 375°F (190°C). Roll out the pie crust and place it into a baking dish. Pour the thickened vegetable filling evenly into the crust. Cover with a second layer of pie crust, seal the edges by pinching, and cut slits on top to allow steam to escape during baking.
  4. Bake Until Golden: Place the assembled pot pie in the preheated oven and bake for 30-40 minutes. The crust should turn golden brown and the filling should bubble underneath, indicating it is fully cooked.
  5. Let It Rest: Remove the pot pie from the oven and allow it to cool for about 10 minutes before slicing. Resting helps the filling set for cleaner, more satisfying servings.

Notes

  • Cut vegetables into uniform sizes to ensure even cooking.
  • Do not overfill the pie crust to prevent spills during baking.
  • Cut vents in the top crust to allow steam to escape and avoid sogginess.
  • Use cold ingredients for the pie crust to achieve a flaky texture.
  • Fresh herbs greatly enhance the flavor compared to dried, so use fresh when possible.
  • Frozen vegetables can be used but should be thawed and drained before adding.
  • For a vegan version, substitute butter with olive oil and use plant-based milk.
  • To make gluten-free, use gluten-free flour and gluten-free pie crust options.
  • Add chickpeas, lentils, or tofu cubes to boost protein content if desired.
  • Season with chili flakes or smoked paprika for a subtle spicy variation.

Nutrition

Keywords: vegetarian pot pie, easy pot pie, gluten free pot pie, vegan pot pie, comforting meal, quick dinner, vegetable pot pie, healthy pot pie

Find it online: https://ninagourmet.com/easy-vegetarian-pot-pie/