Savory Vegetable Pot Pie

This Savory Vegetable Pot Pie is a comforting and hearty dish filled with a medley of vegetables, all encased in a flaky, dairy-free crust. It's perfect for a cozy dinner and packed with flavor and nutrition.

Ingredients

• Olive oil - 2 tablespoons
• Yellow onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Frozen peas - 1/2 cup
• Potato - 1 medium, diced
• Mushrooms - 100 grams, sliced
• Vegetable broth - 1 cup
• Cornstarch - 1 tablespoon
• Dried thyme - 1 teaspoon
• Dried rosemary - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dairy-free pie crust - 1 (store-bought or homemade)
• Almond milk - 1/4 cup

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium skillet, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until softened.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 3-4 minutes until the mushrooms are tender.
4. Stir in the diced potato, frozen peas, vegetable broth, thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer and cook for about 10 minutes until the potatoes are just tender.
5. In a small bowl, mix the cornstarch with the almond milk until smooth. Stir this slurry into the vegetable mixture and cook for another 2-3 minutes until the sauce thickens.
6. Remove the skillet from heat and let the filling cool slightly.
7. Roll out the dairy-free pie crust on a floured surface. Cut one circle large enough to cover the top of your pie dish.
8. Transfer the vegetable filling into a small pie dish, then cover it with the rolled pie crust, sealing the edges.
9. Cut a few slits in the top crust to allow steam to escape.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
11. Let it cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Low in saturated fat, supporting heart health.

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