Name: Veggie Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 cup frozen peas; 1 cup frozen corn; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons all-purpose flour; 2 cups vegetable broth; 1 cup milk (dairy or plant-based); 1 store-bought pie crust

Photos of Veggie Pot Pie Recipe

How To Make Veggie Pot Pie

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Preparation: 20 minutes

Cooking: 50 minutes

Total: 70 minutes

Serves:

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 cups vegetable broth
1 cup milk (dairy or plant-based)
1 store-bought pie crust

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the carrots, celery, peas, and corn to the skillet. Cook for another 5 minutes, until the vegetables start to soften.
Stir in the dried thyme, rosemary, salt, and black pepper.
Sprinkle the flour over the vegetables and stir until well-coated.
Slowly pour in the vegetable broth and milk, stirring constantly. Cook until the mixture thickens, about 5 minutes.
Transfer the vegetable mixture to a 9-inch pie dish.
Unroll the pie crust and place it over the dish, crimping the edges to seal.
Cut a few slits on the top of the crust to allow steam to escape.
Bake for 40-45 minutes, or until the crust is golden brown.
Remove from the oven and let it cool for a few minutes before serving.