How To Make Veggie Pot Pie
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
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
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the carrots, celery, peas, and corn to the skillet. Cook for another 5 minutes, until the vegetables start to soften.
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Stir in the dried thyme, rosemary, salt, and black pepper.
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Sprinkle the flour over the vegetables and stir until well-coated.
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Slowly pour in the vegetable broth and milk, stirring constantly. Cook until the mixture thickens, about 5 minutes.
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Transfer the vegetable mixture to a 9-inch pie dish.
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Unroll the pie crust and place it over the dish, crimping the edges to seal.
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Cut a few slits on the top of the crust to allow steam to escape.
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Bake for 40-45 minutes, or until the crust is golden brown.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 375kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 2mg
- Sodium : 670mg
- Total Carbohydrates : 53g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 9g
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