Alright folks, let me tell ya about this delectable little dish called Veggie Pot Pie. I can’t rave enough about this warm, comforting delight, packed full of garden-fresh veggies, creamy sauce and flaky pastry. It’s a real showstopper when you take it out of the oven. No dinner party would be complete without Veggie Pot Pie! It’s also your best mate if you want to cozy up with some ultimate comfort food after a long day. Trust me, once you’ve tried it, you’ll be starry-eyed and love-struck, just like me.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Yield: One delicious pot pie
Well, have I whetted your appetite yet? C’mon, let’s delve further!
Ingredients & Equipment You’ll Need
- 1/2 cup each of diced carrots, peas, and corn
- 2 medium potatoes, diced
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt and pepper
- 1 3/4 cups vegetable broth
- 2/3 cup milk
- 2 cups mixed veggies (your choice!)
- 2 pie crusts
Equipment:
- Pot
- Pan
- Pie Dish
The all-purpose flour is there to thicken up your filling and give it that gorgeous creaminess. The mixed veggies add a fun element to the dish… you can chuck in whatever you fancy or have on hand.
How To Make Veggie Pot Pie
1. Start off by preheating your oven to 425��F (220��C) to make sure it’s ready to rock.
2. Melt the butter in a pan over medium heat. Toss in the onions and cook until they’re translucent.
3. Whip up a quick roux by adding the flour, salt, and pepper to your onions. Cook for a couple of minutes, stirring frequently.
4. Slowly add in the vegetable broth and milk. Stir it up until it’s on the thicker side then chuck in the veggies.
5. Give everything a good mix to ensure the veggies are nice and coated.
6. Roll out one of the pie crusts into the bottom of your pie dish and fill it with your veggie mixture.
7. Top your pie with your second pie crust and crimp the edges with a fork to seal the deal.
8. Bake for around 30 minutes or until the pie crust is looking gorgeously golden.
9. Let it cool before slicing to serve.
Tips For The Best Results
- Try to cut the veggies in uniform sizes.
- Make sure your pie crust is cold when it goes in the oven.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Q: Can I use different vegetables?
A: Absolutely! You can use any veggies you like in this recipe.
Q: Does it freeze well?
A: Yes, you can freeze the whole pie or individual slices for up to 3 months.
Q: Can I make it vegan?
A: Definitely! You can use plant-based butter and milk instead of dairy, and use a vegan-friendly pie crust.
Q: Can I use store-bought pie crust?
A: Yes! Using a store-bought pie crust makes this recipe super quick and easy.
Q: Is this recipe gluten-free?
A: No, but you can make it gluten-free by using a gluten-free flour and pie crust.
Nutritional Facts of Veggie Pot Pie
Finally, let’s get to the good (but probably less tasty) details – nutrition. Your Veggie Pot Pie provides you with 431 calories, 12 grams of protein, 50 grams of carbohydrates, 23 grams of fat and substantial amounts of Vitamins A and C, iron and calcium.
To conclude people, Veggie Pot Pie delivers a flavorful, comforting meal that’s sure to impress anyone who takes a bite. It’s flexibility with ingredients and adaptability to various dietary preferences makes it a crowd-pleaser. Try serving it with a fresh salad or just enjoy it as it is. Happy cooking, foodies!
0 Comments