Vegetarian Pot Pie
Warm, flaky crust encapsulating a savory vegetable filling – this vegetarian pot pie is a comforting and satisfying dish for any occasion.
Equipment
- Large skillet
- Deep-dish pie plate
Ingredients
- 1 Pie crust store-bought or homemade For best results, use a deep-dish pie plate.
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 2 medium Potatoes, peeled and diced
- 1 cup Frozen peas
- 2 cups Vegetable broth
- 1 tablespoon All-purpose flour
- 1 cup Milk
- to taste teaspoon Salt and pepper
Instructions
- In a large skillet, sauté the onion, carrots, and celery in olive oil over medium heat until softened, about 5-7 minutes. Add the diced potatoes and continue cooking until they start to soften, another 5 minutes. Stir in the frozen peas.
- Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly. Gradually pour in the vegetable broth and milk, stirring until the mixture thickens, about 5 minutes. Season with salt and pepper to taste.
- Transfer the vegetable filling to the pie crust, then top with the remaining crust. Crimp and flute the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake the pot pie at 375°F for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Notes
This recipe is versatile, allowing you to customize the fillings to your liking.