Homemade Vegetable Pot Pie Recipe
Description
Vegetable pot pies are the perfect comfort food for those cold winter days. This recipe for homemade vegetable pot pie is easy to make and takes less than an hour to prepare. The delicious combination of vegetables, a creamy sauce, and a flaky crust makes this dish a favorite for families and friends alike. The vegetables used in this recipe can be changed to suit personal preference, and any type of crust can also be used.
Prep Time
The total prep time for this dish is 20 minutes. This includes prepping the vegetables, making the crust, and combining all of the ingredients together.
Cook Time
The total cook time for this dish is about 35 minutes. This includes baking the pot pie for 30 minutes and then letting it cool for 5 minutes before serving.
Ingredients
- 2 cups of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 cup of diced onion
- 1 cup of frozen peas
- 1/4 cup of butter
- 1/4 cup of flour
- 2 cups of milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1 pre-made pie crust
Instructions
Preheat the oven to 375 degrees Fahrenheit. Grease a 9 inch pie dish and set aside. In a large skillet, melt the butter over medium heat. Add the potatoes, carrots, celery, and onion. Sauté for 5 minutes, stirring occasionally. Add the frozen peas and cook for an additional 2 minutes. Transfer the vegetable mixture to the prepared pie dish.
In a medium saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until the mixture is thick, about 5 minutes. Remove from the heat and stir in the salt, pepper, and garlic powder. Pour the sauce over the vegetables.
Place the pie crust over the top of the dish. Cut several slits in the top of the crust to allow steam to escape. Bake for 30 minutes, or until the crust is golden brown. Let cool for 5 minutes before serving.
Equipment
- Large skillet
- Medium saucepan
- 9 inch pie dish
Notes
This recipe can easily be made vegan by substituting vegan butter and non-dairy milk. You can also change the vegetables used in the dish to suit personal preference. Any type of crust can also be used, such as biscuit dough or puff pastry.
Nutrition: Per Serving
- Calories: 350
- Fat: 17 g
- Carbohydrates: 38 g
- Protein: 8 g
- Sodium: 496 mg
Recipe Tips
- For a crispier crust, brush the top of the crust with an egg wash before baking.
- For added flavor, add a pinch of thyme or rosemary to the sauce.
- For a lighter version, use low-fat milk and butter.
- For a heartier version, add cooked sausage or bacon to the vegetable mixture.
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