There is nothing more comforting, and an easier crowd pleaser than a pot pie. My children eat chicken so I will usually prepare a chicken pot pie, but I decided to prepare a vegetable pot pie so everyone could enjoy
and to make my life easier. The rich creamy vegetables encased in a flaky buttery crust, who could resist. This recipe is a definite must-try.
Note: I made my crust by hand, but you are more than welcome to use a pre-made crust to save some prep time.
Possible additions: Chicken breast, seitan, broccoli, and portobello mushrooms
Vegetable Pot Pie
A simple all-in-one dish that will satisfy the entire family.
- 1 cup of sliced carrots
- 1 cup of frozen green peas
- 1/2 cup of sliced celery
- 1/3 cup of butter
- 1/3 cup of chopped onion
- 1/3 cup of flour
- 1/4 tsp of black pepper
- 1/4 tsp garlic powder
- 1 cup of potatoes optional
- 2 cups of vegetable broth
- 3/4 cup of milk almond milk
- 2 9 in unbaked pie crusts
Preheat oven to 425 degree and oil dish. Gently press one of the crusts into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
Combine carrots, peas, and celery in a saucepan with the vegetable broth. Bring to a boil and boil for 15 minutes. Drain and set the broth aside.
Cook the onions with the melted butter in the saucepan over medium heat until soft. Stir in flour slowly, make sure to stir continuously, add pepper, salt and garlic powder to taste. Slowly add vegetable broth and milk. Simmer over medium/low heat until thick. Set aside from heat.
Spread the vegetable mixture evenly in the bottom pie crust. Cover with the top crust pinching the edges into the rim of the of the dish.
Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
Cool for 10 minutes before cutting
If you give this one a try, please be sure to let me know if and share your photos with me.
Cheers to leftovers,
Simple & Homemade