Veggie Pot Pie

This comforting and delicious Veggie Pot Pie is just as hearty as the traditional chicken version. Full of flavor and perfect for vegetarians. Not only is the crust perfectly crisp, but the filling is piping hot and creamy with tender bite sized pieces of vegetables. Veggie Pot Pies are one of those recipes that are a little homey, a bit upscale and super scrumptious when you want a special dish to eat!

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 413 kcal per serving

Ingredients

4 tablespoons - unsalted butter
1 - onion
1 stalk - celery
1 - carrot
2 sprigs - fresh thyme
3 tablespoons - all purpose flour
1 cup - whole milk
2 cups - low-sodium vegetable stock
1 - russet potato
1 cup - peas
1 cup - corn kernels
1 tsp - kosher salt
1 recipe - pie crust store bought or homemade

Instructions

Preheat the oven to 400F.
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.
Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
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.
Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.

Nutrition