Hey! Today, I want to share with you my journey of discovering the joy of making a Vegetarian Pot Pie through Beyond the Bayou Blog. Growing up, I always watched my grandma cook up a storm in the kitchen, filling our home with delicious smells and warmth. One day, feeling nostalgic for her comforting meals, I decided to try making her famous pot pie along with Herb-Crusted Rack of Lamb . But here’s the twist, I embarked on a mission to recreate her recipe with my own veggie twist. After a bit of trial and error (okay, maybe more than a bit), I finally nailed it!
Now, whenever I make this pot pie, it takes me back to those cozy kitchen moments with my grandma. So, grab your apron and join me on this culinary adventure as we whip up a delicious Vegetarian Pot Pie together! But first, let’s gather all our ingredients and get started.
What is Vegetarian Pot Recipe?
Vegetarian pot pie is a hearty dish filled with vegetables like carrots, peas, potatoes, and sometimes tofu or beans, all cooked in a creamy sauce. Instead of meat, it’s packed with flavorful veggies, making it suitable for vegetarians. The filling is baked inside a crust, which can be flaky or biscuit-like, giving it a comforting and satisfying texture. It’s a warm, comforting meal perfect for chilly days, offering a balance of flavors and nutrients without any meat ingredients.
The Ultimate Vegetarian Pot Pie Recipe
Equipment
- Mixing Bowls
- Pie Dish
- Rolling Pin
- Cutting Board and Knife
- Sauté Pan
- Spatula
- Oven
Ingredients
- 2 sheets Pie crust
- 2 tbps Butter
- 1/4 cup All-purpose flour
- 1/2 cup Vegetable broth
- 1 cup Carrots, diced
- 1/2 cup Peas
- 1 cup Potatoes, diced
- 1/2 cup Onion, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a saute pan, melt butter over medium heat.Add chopped onions and minced garlic, cook until softened.
- Stir in diced carrots, peas, and potatoes, cooking until slightly tender.Sprinkle flour over veggies, stirring to coat evenly.
- Slowly pour in vegetable broth, stirring constantly until sauce thickens.Season with salt and pepper to taste.
- Line pie dish with one sheet of pie crust.Pour vegetable mixture into the crust-lined dish.
- Cover with the second sheet of pie crust, crimping edges to seal.Cut slits in the top crust for steam to escape.
- Bake for 40-45 minutes until crust is golden brown.Allow the pot pie to cool for 10-15 minutes before serving.
- Enjoy your delicious homemade vegetarian pot pie!
Notes
- You can use one crust for the bottom and one for the top as I did to make a double crust vegetarian pot pie,or you can go for the top crust only, used as a shield. Both options work just fine.
- With pie crust leftovers, make individual pot pies. They are so cute and equally delicious!
- Make sure you always make a few slits in the top crust to allow steam produced when the pie bakes to escape.
- For a perfect golden crust, make sure you brush with beaten eggs just before baking.
- Always monitor baking closely and cover the crust with a piece of foil to prevent from browning if needed.
Nutrition
Time for the Tips!
- For a richer sauce, add a splash of cream or milk.
- Pre-cook denser vegetables like potatoes to ensure they’re tender in the final dish.
- Brush the top crust with an egg wash for a golden, shiny finish.
- Let the pot pie rest for a few minutes after baking to allow the filling to set.
- Serve with a side salad or roasted vegetables for a well-rounded meal.
- Customize the recipe by adding your favorite protein, such as tofu or beans.
- Make extra filling and freeze it for quick and easy pot pies in the future.
What to Serve With vegetarian Pot Pie?
Diane
Monday 1st of April 2024
The ingredients list does NOT include garlic. The cooking instructions DO.