Vegetarian Pot Pie

Vegetarian Pot Pie is a hearty and comforting dish that’s packed with fresh vegetables, tender potatoes, and a creamy herb-infused sauce, all encased in a golden, flaky crust. This meatless version of a classic pot pie is filled with a variety of seasonal vegetables, making it both nutritious and satisfying. With its savory filling and buttery crust, it’s perfect for family dinners or a cozy meal on a chilly night. The beauty of this dish is that it’s flexible—you can customize it with your favorite veggies, making it a delicious, wholesome option for vegetarians and everyone alike.

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup potatoes, peeled and diced
• 1/2 cup frozen peas
• 1/2 cup green beans, chopped
• 1/2 cup corn kernels (frozen or fresh)
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup milk (or dairy-free alternative)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste

For the Crust:

• 1 sheet puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until softened. Add the carrots, potatoes, peas, green beans, and corn, and cook for another 5-6 minutes, until the vegetables are slightly tender.
3. Make the sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the vegetable broth, stirring constantly to avoid lumps. Pour in the milk and add the thyme, rosemary, salt, and pepper. Cook for 5-7 minutes, stirring often, until the mixture thickens.
4. Assemble the pot pie: Transfer the vegetable filling into a 9-inch pie dish or casserole dish. Roll out the puff pastry and place it over the top of the filling, trimming any excess. Press the edges of the pastry to seal the pie, and use a fork to crimp the edges. Cut a few small slits in the top to allow steam to escape.
5. Bake: Brush the pastry with the beaten egg for a golden finish. Bake the pot pie for 20-25 minutes, or until the crust is golden brown and crisp.
6. Serve: Let the pot pie cool for a few minutes before serving.

Enjoy this Vegetarian Pot Pie, a wholesome, comforting dish filled with a medley of vegetables and wrapped in a flaky crust, perfect for a cozy meal!