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Traditional Vegetable Pot Pie

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Indulge in the ultimate comfort food with this Traditional Vegetable Pot Pie, featuring a flaky crust enveloping a medley of colorful vegetables simmered in a savory herb sauce. Perfect for chilly evenings or cozy gatherings, this dish not only warms the heart but also delights the palate. Easy to prepare and customizable with seasonal veggies, it’s sure to become a family favorite!

Ingredients

Scale
  • 2 frozen pie crusts (9-inch each)
  • 1 cup diced carrots
  • 1 cup frozen green peas
  • 1 cup diced potatoes
  • 1 medium onion, chopped
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups low-sodium vegetable broth
  • 2 tsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, add olive oil and sauté onions until translucent.
  3. Add carrots, potatoes, corn, and peas; season with salt and pepper. Sauté for about 5 minutes.
  4. Pour in vegetable broth and sprinkle thyme and rosemary; simmer for about 10 minutes until veggies are tender.
  5. Place one pie crust in a baking dish, pour in the veggie mixture, cover with the second crust, seal edges, and cut holes for steam.
  6. Bake for 30-35 minutes or until golden brown.

Nutrition

Keywords: Customize your pot pie by adding seasonal vegetables or any favorites from the fridge. For extra creaminess, consider adding a splash of cream or cheese to the filling. Let the pie cool slightly before slicing for cleaner servings.

Find it online: https://nrecipes.com/irresistible-traditional-vegetable-pot-pie-recipe-delight/