Description
Spring Vegetable Pot Pie is a delightful dish that celebrates seasonal produce in a comforting, flaky crust. This recipe combines a variety of fresh vegetables in a creamy sauce, offering a satisfying meal perfect for family gatherings or cozy dinners. With its vibrant colors and enticing aroma, this pot pie is sure to be the star of your table!
Ingredients
Scale
- 1 store-bought or homemade pie crust
- 2 tbsp olive oil
- 1 cup carrots, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1 cup peas
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1/2 cup heavy cream or milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes).
- Add carrots, potatoes, green beans, and garlic. Cook for another 5-7 minutes until slightly softened.
- Stir in vegetable broth and cream/milk; season with thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
- Roll out the pie crust; place half in a baking dish.
- Fill with the vegetable mixture; cover with the second crust and seal edges.
- Cut slits in the top crust for steam release. Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg