Easy Vegetable Pie Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, sauté the onions, carrots, potatoes, bell peppers, and zucchini until slightly softened.

Add the frozen peas and cook for an additional 2 minutes.

Stir in the vegetable broth, dried thyme, and dried rosemary. Season with salt and pepper.

Simmer for 5 minutes, then remove from heat.

Press the pie crust into a greased pie dish.

Pour the vegetable mixture into the pie crust, spreading it evenly.

Place another pie crust on top and seal the edges.

Cut slits in the top crust to allow steam to escape.

Bake for 35-40 minutes, or until the crust is golden brown.

Let cool for a few minutes before serving.