Vegetarian Pot Pie

Craving comfort food? Dive into the delightful world of savory vegetarian pot pie! With a flaky crust and a hearty veggie filling, this dish is perfect for any occasion. Discover essential ingredients, cooking tips, and fun variations to elevate your pot pie experience. Whether you're looking for a healthy family meal or a cozy dinner, this recipe has got you covered. Click through to explore the full recipe and start your cooking adventure today!

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Ingredients

1 pre-made pie crust (store-bought or homemade)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup green beans, trimmed and chopped

1 cup mushrooms, sliced

1 medium zucchini, diced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the diced carrots and celery to the skillet, cooking for another 5-7 minutes until they begin to soften.

Incorporate the green beans, mushrooms, and zucchini, stirring well to combine. Cook for about 5 minutes until the vegetables are tender.

Pour in the vegetable broth and heavy cream (or coconut cream), then stir in the thyme, rosemary, and the cornstarch slurry. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it starts to thicken. Season with salt and pepper to taste.

Remove the skillet from heat and let the mixture cool slightly.

Roll out the pie crust and fit it into a 9-inch pie dish. Pour the vegetable filling into the crust, spreading it evenly.

Place another layer of pie crust over the top, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Once baked, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve the pot pie hot, directly from the oven and place it on a wooden board. You can serve it with a side salad for a complete meal. Enjoy!