Vegetarian Pot Pie with Flaky Crust
This hearty vegetarian pot pie features a medley of seasonal vegetables enveloped in a rich, creamy sauce, all topped with a flaky, golden crust. It's a comforting dish that brings warmth and satisfaction to the table, making it perfect for family dinners or gatherings.
Cuisine: American
Cooking time: 40 minutes
Serves: 4
Ingredients
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package store-bought pie crust
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large skillet, heat the olive oil over medium heat. Add the chopped carrots and celery, cooking until softened, about 5 minutes.
- 3. Stir in the frozen peas and cook for another 2 minutes. Sprinkle the flour over the vegetables and stir to combine.
- 4. Gradually add the vegetable broth and heavy cream, stirring constantly until the mixture thickens, about 3-5 minutes. Season with thyme, salt, and pepper.
- 5. Transfer the vegetable mixture into a pie dish, cover with the pie crust, and make a few slits in the top to allow steam to escape. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
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