- 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.
The Ultimate Vegetarian Pot Pie Recipe
The vegetarian pot pie is a comforting and satisfying dish filled with a creamy mixture of vegetables such as carrots, peas, and potatoes, enveloped in a flaky crust. It's a versatile and hearty meal, perfect for colder days, and offers a rich blend of flavors and textures.
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Calories: 300kcal
Servings: 6 people
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
Nutrition
Calories: 300kcal | Carbohydrates: 50g | Fat: 2g | Fiber: 3g | Sugar: 1g