by Austin Carter
New Recipe
Course: Main Course Cuisine: American Prep Time: 10 minutes Cook Time: 40 minutes Resting Time: 15 minutes Calories: 300 kcal Servings: 6 people
- Mixing Bowls - Pie Dish - Rolling Pin - Cutting Board and Knife - Sauté Pan - Spatula - Oven
- 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
1. Preheat oven to 375°F (190°C). 2. In a saute pan, melt butter over medium heat.Add chopped onions and minced garlic, cook until softened. 3. Stir in diced carrots, peas, and potatoes, cooking until slightly tender.Sprinkle flour over veggies, stirring to coat evenly.
4. Slowly pour in vegetable broth, stirring constantly until sauce thickens.Season with salt and pepper to taste. 5. Line pie dish with one sheet of pie crust.Pour vegetable mixture into the crust-lined dish. 6. Cover with the second sheet of pie crust, crimping edges to seal.Cut slits in the top crust for steam to escape.
7. Bake for 40-45 minutes until crust is golden brown.Allow the pot pie to cool for 10-15 minutes before serving. 8. Enjoy your delicious homemade vegetarian pot pie.