Creamy Vegetable Pot Pie Recipe
Description
There are few things that are more comforting than a homemade pot pie. This creamy vegetable pot pie recipe is sure to be a hit in your family. It's a delicious and hearty meal that is sure to please everyone. The creamy vegetable pot pie is made with a flaky pastry crust filled with a delicious blend of vegetables, herbs, and a creamy sauce. It's the perfect way to use up leftover vegetables and make a delicious meal that the entire family will love.
Prep time
This creamy vegetable pot pie recipe requires 15 minutes of preparation time. This includes prepping the vegetables and making the pastry dough.
Cook time
The pot pie will need to bake in the oven for approximately 30 minutes. This will give it a golden brown crust and perfectly cooked vegetables.
Ingredients
- 1 sheet of puff pastry
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 cup of frozen peas
- 1/4 cup of butter
- 1/4 cup of flour
- 2 cups of vegetable broth
- 1/2 cup of heavy cream
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees Fahrenheit. In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and bell pepper. Cook for about 5 minutes, or until the vegetables are softened. Add the frozen peas and cook for an additional 2 minutes.
Add the flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the vegetable broth and stir until the mixture is thickened. Stir in the heavy cream and season with thyme, oregano, salt and pepper. Simmer for 5 minutes.
Roll out the puff pastry and cut into 4 equal pieces. Place the pieces on a baking sheet lined with parchment paper. Spoon the vegetable mixture into the center of each pastry. Fold the edges of the pastry up and over the filling. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
Notes
This creamy vegetable pot pie can be made the day before and stored in the refrigerator. Reheat in the oven before serving.
Nutrition: Per Serving
- Calories: 456
- Fat: 25g
- Carbohydrates: 42g
- Protein: 11g
- Sodium: 647mg
Recipe Tips
This creamy vegetable pot pie can be made with any type of vegetables. Try using potatoes, broccoli, or mushrooms. You can also add cooked chicken or beef to the filling for a heartier dish. For extra flavor, add a pinch of nutmeg to the filling.
If you don't have puff pastry on hand, you can use a store-bought pie crust or make your own. To make a homemade crust, mix together 1 cup of all-purpose flour, 1/2 teaspoon of salt, 1/3 cup of shortening, and 2-3 tablespoons of cold water. Roll out the dough and cut into 4 pieces. Place the pieces on the baking sheet and fill with the vegetable mixture. Bake as directed.
This creamy vegetable pot pie is a delicious and satisfying meal that the whole family will love. It's perfect for a weeknight dinner or a special occasion. Enjoy!
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