Vegetable Pot Pie

This Vegetable Pot Pie is a comforting and hearty dish filled with a medley of seasonal vegetables and a creamy sauce, all encased in a flaky crust. Perfect for a cozy lunch, it brings a taste of home to your table.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Potato - 1 medium, diced
• Green peas - 100 grams, frozen or fresh
• Corn - 100 grams, frozen or fresh
• Vegetable broth - 250 ml
• Heavy cream - 50 ml
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• All-purpose flour - 2 tablespoons
• Pie crust - 1 (store-bought or homemade)
• Egg (for egg wash) - 1, beaten

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
3. Add the diced carrot, celery, and potato to the skillet, cooking for about 5-7 minutes until they begin to soften.
4. Stir in the frozen peas and corn, cooking for another 2 minutes.
5. Sprinkle the flour over the vegetable mixture, stirring to coat the vegetables. Cook for 1-2 minutes.
6. Pour in the vegetable broth and heavy cream, stirring to combine. Add the thyme, salt, and black pepper, bringing the mixture to a simmer. Cook for an additional 5 minutes until the sauce thickens.
7. Remove the skillet from heat and let the filling cool slightly.
8. Roll out the pie crust and fit it into a small pie dish. Pour the vegetable filling into the crust.
9. Cover with another layer of pie crust, sealing the edges and making slits on top for steam to escape. Brush the top with the beaten egg.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
11. Allow the pot pie to cool for a few minutes before serving.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from the vegetables, promoting digestive health.
• Provides essential vitamins and minerals from a variety of vegetables.

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