Description
A hearty and comforting vegetable pot pie filled with a savory mix of vegetables, encased in a flaky pastry crust.
Ingredients
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sheet puff pastry
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, and cook until softened.
- Stir in the flour and cook for 1-2 minutes. Gradually whisk in the vegetable broth and milk, stirring until the mixture thickens.
- Add the carrots, potatoes, peas, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender.
- Transfer the vegetable mixture to a pie dish. Cover with the puff pastry sheet, trimming any excess and crimping the edges to seal.
- Cut a few slits in the top of the pastry to allow steam to escape. Bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbly.
Notes
- You can use any combination of vegetables you prefer.
- For a vegan version, substitute the butter with margarine and use a plant-based milk.
- Allow the pot pie to cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American