Description
This Vegetarian Pot Pie is comfort food at its wholesome best—loaded with colorful veggies, creamy sauce, and topped with golden, flaky crust. It’s a family-friendly, freezer-friendly, and feel-good meal that warms you from the inside out.
Ingredients
2 tbsp olive oil or butter
1/2 cup chopped onion
2 garlic cloves, minced
1 cup diced carrots
1 cup peas
1 cup diced potatoes
1/2 cup corn
1/4 cup all-purpose flour
2 cups vegetable broth
1/2 cup milk or plant milk
1 tsp thyme
Salt & pepper to taste
1 sheet puff pastry or pie crust (store-bought or homemade)
Instructions
Preheat oven to 400°F (200°C).
In a skillet, heat oil and sauté onion and garlic until soft.
Add carrots, potatoes, corn, and peas; cook 5–7 minutes.
Sprinkle flour over veggies and stir to coat.
Slowly stir in broth and milk, cooking until thickened (about 5 mins).
Season with thyme, salt, and pepper.
Pour filling into a baking dish or pie pan.
Top with puff pastry or crust, seal edges, and cut slits for steam.
Bake 25–30 minutes, until crust is golden brown.
Cool slightly before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 290
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g