From the Cook
From the Cook
From the Cook
From the Cook
1/5
Veggie Pot Pie
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Instructions
1
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Preheat the oven to 400F.
2
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Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft.
3
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Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
4
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Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
5
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Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
6
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Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.
7
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Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.
My Calorie Intake
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Tips & Tricks (5)
- Mise en Place for Perfect Timing ⏱️Prep and cut all vegetables into uniform, bite-sized pieces before cooking so they cook evenly and the filling comes together seamlessly without overcooking some vegetables while waiting for others.
- Create a True Roux Base 🧈Cook the flour and butter together for 2-3 minutes before adding liquid to eliminate the raw flour taste and create a silky, lump-free cream sauce that coats the vegetables perfectly.
- Precook Dense Vegetables First 🥔Sauté the potatoes, carrots, and celery for 5-7 minutes before adding the stock so they partially soften and cook through evenly with the tender vegetables.
- Chill the Crust Before Baking 🧊Place your assembled pot pie in the refrigerator for at least 20 minutes before baking to ensure the crust stays flaky and crispy rather than becoming dense or soggy.
- Reserve Fresh Thyme for Finishing 🌿Add half your fresh thyme during cooking for deep flavor, then sprinkle the remaining fresh thyme right before serving to brighten the dish with vibrant herbal notes.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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