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–+ servings
Olivia

Vegetarian Pot Pie

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Vegetarian pot pie filled with vegetables in a creamy sauce and baked until golden. A warm, comforting Let’s Veg recipe perfect for family meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 -6
Course: Main Course
Cuisine: American
Calories: 127
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 cup potatoes diced
  • 1 cup green peas
  • 1 cup mushrooms chopped
  • ½ cup corn
  • 2 tbsp all-purpose flour
  • 1½ cups vegetable broth
  • ½ cup milk or plant-based milk
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • Salt to taste
  • Black pepper to taste
  • Crust
  • 1 prepared pie crust or puff pastry sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C). Lightly grease a pie dish or baking dish.
  2. Heat butter or olive oil in a large skillet over medium heat.
  3. Add onion and carrots; cook for 5-6 minutes until softened.
  4. Add garlic, mushrooms, and potatoes. Cook for another 5 minutes.
  5. Stir in flour and cook for 1 minute.
  6. Slowly whisk in vegetable broth and milk.
  7. Add thyme, rosemary, salt, and pepper. Simmer until thickened, 5-7 minutes.
  8. Stir in peas and corn. Remove from heat.
  9. Transfer filling to prepared baking dish.
  10. Top with pie crust or puff pastry, sealing edges. Cut small slits on top.
  11. Bake for 30-35 minutes until crust is golden and filling is bubbly.
  12. Let rest 10 minutes before serving.

Nutrition

Calories: 127kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 380mgPotassium: 537mgFiber: 5gSugar: 6gVitamin A: 5617IUVitamin C: 29mgCalcium: 33mgIron: 2mg

Notes

Use puff pastry for a lighter, flaky crust
Make it vegan with plant-based milk and vegan pastry
Freezes well before baking

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