There is something undeniably comforting about a hearty Vegetable Pot Pie, especially when its golden, flaky top gives way to the creamy vegetable filling beneath. It’s the epitome of wholesome family dinners, bringing everyone together around the table. This recipe is perfect for those cool evenings when the family gathers, sharing laughter and creating memories. The gentle crackle of the flaky crust paired with the rich aroma of roasted vegetables evokes a sense of warmth and home.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6 servings
- Skill Level: Intermediate
Ingredients
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup peas
- 1 cup diced potatoes
- 1 cup diced onions
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 frozen pie crust or homemade crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onions, garlic, carrots, celery, and potatoes. Sauté until the vegetables are tender, about 10 minutes.
- Stir in the flour and cook for another 2 minutes, stirring constantly.
- Gradually add the vegetable broth, stirring continuously until the mixture thickens.
- Add the peas, heavy cream, thyme, salt, and black pepper. Let it simmer for another 5 minutes until everything is well combined and creamy.
- Transfer the vegetable mixture into a deep pie dish.
- Roll out the pie crust and carefully place it over the filling, trimming any excess edges. Crimp the edges to seal.
- Brush the top with beaten egg for a beautiful golden finish.
- Cut a few small slits in the center of the crust to allow steam to escape.
- Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pot pie to cool for 10 minutes before serving.
Helpful Tips
- Variation: Add mushrooms or any seasonal vegetables for a flavorful twist.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust’s flakiness.
- Substitutions: Use coconut milk instead of heavy cream for a dairy-free option.
Pairings
Serve this Vegetable Pot Pie with a fresh garden salad and a glass of crisp white wine or a warm apple cider. The contrast of the fresh salad with the pie’s rich filling creates a delightful balance.
Ready to make your own cozy and comforting Vegetable Pot Pie? Share your culinary creations with us using #ZynahzRecipes or tag us on Instagram. We love seeing your inspirations!
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