Veggie Pot Pie

⏱ 50 mins 🍽 8 serving(s) 🏷 Pot Pie

This vegetarian version of a classic pot pie is so satisfying that even meat-eaters will enjoy it. A rich, creamy sauce made with vegetable broth and milk envelops potatoes, onions, and frozen mixed vegetables. The filling is encased in two layers of pastry, brushed with egg wash, and baked until beautifully golden. It's a comforting main dish that pairs wonderfully with a fresh salad or a baked sweet potato. The recipe serves eight people and takes about 50 minutes to prepare and cook.

Veggie Pot Pie

Ingredients

  • 1 cup peeled and diced potato
  • 1/2 cup butter (or 8 Tbsp margarine)
  • 2/3 cup diced onion
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 dash celery salt
  • 1/4 teaspoon poultry seasoning
  • 1/2 cup all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup milk
  • 1 family-size bag frozen mixed vegetables (or 2 small bags)
  • 1 cup frozen lima beans
  • 2 pie crusts (refrigerated or homemade)
  • 1 egg beaten together with 1 tbsp water to make an egg wash (or 1/4 c egg substitute)

Method

  1. Set your oven to heat to 425 degrees.
  2. In a saucepan, cover the potatoes and frozen mixed vegetables with water and boil them until the potatoes become tender when pierced with a fork, then drain the water away.
  3. In a large pot, melt the butter or margarine, then add the diced onions and cook them for 2 to 3 minutes.
  4. Mix in the salt, black pepper, poultry seasoning, and celery salt. Stir in the flour and continue cooking for 2 minutes, stirring the whole time.
  5. Slowly whisk in the vegetable broth, followed by the milk. Allow the mixture to simmer briefly so it can thicken up.
  6. Add the drained vegetables to the pot, stir them in, and then remove the pot from the heat.
  7. Line a 9x13-inch casserole dish or a deep pie plate with one of the pie crusts. Pour the vegetable filling inside. Cover with the second pie crust, trim any overhang, and press the edges together to seal them.
  8. Use a pastry brush to apply the egg wash over the top crust, then cut four slits in it to let steam escape during baking.
  9. Position the dish on a baking sheet and bake in the oven for 30 minutes, or until the pastry is a golden brown colour.

Nutrition (per serving)

Sodium729900 mg

Recipe details

CategoryPot Pie
Authorpetluvr44