Undoubtedly, making a classic comforting pie from scratch loaded with vegetables is a no-brainer. Pick your favorite veggies, make a delicious sauce, top with pastry and bake. When it comes to making the sauce for pies, sky is the limit. This vegetable pot pie is made with seasonal vegetables simmered in delicious creamy sauce. I made individual pot pies in ramekins, but you could always make this in a large casserole. You just need to adjust the baking time.
How To Make Vegetable Pot Pie
Start with sautéing onions and garlic. Stir fry until the onions are soft and the garlic is fragrant. Add in your favorite veggies. I used a combo of sweet potatoes, cauliflower, carrots and green beans. The best part is you can add whatever ingredients you have on hand in this dish. Season the veggies with a little salt and pepper, and let it cook for 3-4 minutes or until tender. Now sprinkle with a little flour, and quickly stir fry so the raw smell disappears. At this stage, you can add in vegetable broth and milk. Simmer this for a while so it’ll thicken slightly. Transfer the pie filling to ramekins or large baking dish. Cover them with puff pastry sheets. And bake! Piping hot vegetable pot pie to warm you up inside out!
Easy Vegetarian Chili Vegan Pad Thai Chinese Veg Fried Rice Vegan Chickpea Omelette | Eggless Omelette (Omelet) Bombay Biryani with Vegetables Vegetable Noodles Vegetable Fried Rice Indian Style Vegetable Spring Rolls
Yield: 4 Vegetable Pot Pie | Video Print Comforting homemade pie loaded with the goodness of veggies! Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients 1 tablespoon oil 1 cup chopped onions 1 garlic clove, minced 2 cups diced vegetables (I used sweet potatoes, green beans, carrots, cauliflower) ½ teaspoon dried oregano 3 tablespoons all purpose (plain) flour 1 cup vegetable broth (stock) 1 cup milk 2 tablespoons chopped parsley 1 puff pastry sheet, thawed and cut into 4 squares 1 egg, whisked, to brush the pastry sheets Salt and pepper to taste Mashed potato, to serve (optional) Boiled green peas, to serve (optional) Instructions Heat oil in a large frying pan over medium-high heat. Add onions and garlic. Saute, stirring occasionally, for about 2 minutes or until soft and translucent. Add vegetables and dried oregano. Stir to combine. Season with salt and pepper.Sprinkle flour over the vegetables. Toss to coat in the flour. Cook, stirring continuously, for about 1-2 minutes or until the raw smell disappears. Stirring constantly, pour vegetable broth (stock) and milk to make a smooth mixture.Reduce heat to medium. Simmer for about 5-6 minutes or until slightly thickened. Stir in chopped parsley leaves. Check seasoning. Remove from heat.Preheat oven to 180C or 350F.Transfer pie to four 250 ml (1 cup) capacity ramekins. Top with square pastry sheets. Brush the pastry sheets with whisked egg. Bake for 15 minutes or until the pastry puffs and turn golden brown.Alternatively, you can bake the pie in a large 1 liter baking dish topped with a large sheet of puff pastry. Bake for about 20-25 minutes or until the pastry sheet puffs and turns golden brown. Notes You can add your favorite vegetables to this pie like mushrooms, green peas, potatoes, pumpkin, broccoli, corn, leek, celery and bell peppers (capsicums). Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 411Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 73mgSodium 645mgCarbohydrates 54gFiber 9gSugar 15gProtein 13g © Nish Kitchen Cuisine: American / Category: Lunch, Dinner Like this vegetable pot pie recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube.
You can add your favorite vegetables to this pie like mushrooms, green peas, potatoes, pumpkin, broccoli, corn, leek, celery and bell peppers (capsicums).
