Garden Patch Pot Pie A Veggie Delight

Recipe Introduction

Fancy a Hug in a Bowl?

Ever crave something that just screams comfort? This Vegetable Pot Pie is it, mate. Honestly, it's like a warm blanket on a chilly evening.

This isn't just any pie; it’s a flavour explosion waiting to happen.

A Classic with a Veggie Twist

The Vegetarian Pot Pie Recipe has been around for ages. Think proper, traditional comfort food. This veggie version is easy and packed with goodness.

Making a Homemade Pot Pie doesn’t have to be scary. This recipe creates six satisfying portions. Perfect for a family dinner or some serious leftovers, that´s why make it Easy Veggie Pot Pie .

Why This Pot Pie is a Game Changer

This pie is brimming with winter vegetable recipes , so it's a nutritional powerhouse! It’s a fantastic way to sneak in extra veggies.

Plus, it's the ultimate dish for a cold night in. What makes this pie special? The creamy filling and that flaky crust pot pie combination, of course.

It’s the definition of comfort food recipes . It is the perfect recipe for individual portions or cute Mini Veggie Pot Pies .

The star of this recipe is the Creamy Vegetable Filling .

Garden Patch Pot Pie A Veggie Delight Recipe Card

0.0 / 5 (0 Review)

Preparation time:01 Hrs

Cooking time:50 Mins

Servings:6 servings

Ingredients:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (227g) unsalted butter, very cold, cut into cubes
• ½ cup (120ml) ice water
• 1 large egg, beaten (for egg wash)
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, chopped (about 1 cup/150g)
• 2 carrots, peeled and diced (about 1 cup/120g)
• 2 celery stalks, diced (about 1 cup/100g)
• 8 oz (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• ¼ cup (30g) all-purpose flour
• 3 cups (710ml) vegetable broth
• 1 cup (240ml) whole milk or heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 cup (150g) frozen peas
• 1 cup (150g) frozen corn
• 1 large russet potato, peeled and diced (about 1 ½ cups/200g)
• Salt and black pepper to taste
• 2 tablespoons (30g) butter, cut into small pieces (optional, for added richness)

Instructions:

• Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
• Heat olive oil in a large saucepan over medium heat. Sauté onion, carrots, and celery until softened. Add mushrooms and garlic; cook until mushrooms are tender. Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth and milk/cream. Add thyme, rosemary, and potato. Bring to a simmer. Reduce heat and cook until potatoes are tender and sauce has thickened. Stir in peas and corn. Season with salt and pepper.
• Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface. Transfer dough to pie dish and trim edges. Or, unfold store bought pastry. Pour vegetable filling into the crust. Dot the top with butter pieces (optional). Brush crust with egg wash. Cut slits in the crust to allow steam to escape. Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly. Let cool slightly before serving.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:5-7g

Recipe Info

Category:Main Course

Cuisine:American

Ingredients & Equipment

Let's talk ingredients. And the stuff you'll need. This Easy Vegetable Pot Pie is a doddle, honestly. Even if you're not a whiz in the kitchen.

Main Ingredients For This Veggie Pot Pie Recipe Easy

• Flour: 2 ½ cups (300g) all-purpose.
• Salt: 1 teaspoon (5g) .
• Butter: 1 cup (227g) unsalted, very cold .
• Ice Water: ½ cup (120ml) .
• Egg: 1 large , beaten (for egg wash).
• Olive Oil: 2 tablespoons (30ml) .
• Yellow Onion: 1 medium , chopped (about 1 cup/150g ).
• Carrots: 2 , diced (about 1 cup/120g ).
• Celery: 2 stalks , diced (about 1 cup/100g ).
• Mushrooms: 8 oz (225g) cremini, sliced.
• Garlic: 2 cloves , minced.
• Flour: ¼ cup (30g) all-purpose.
• Vegetable Broth: 3 cups (710ml) .
• Milk/Cream: 1 cup (240ml) whole milk or heavy cream.
• Thyme: 1 teaspoon dried.
• Rosemary: ½ teaspoon dried.
• Frozen Peas: 1 cup (150g) .
• Frozen Corn: 1 cup (150g) .
• Russet Potato: 1 large , diced (about 1 ½ cups/200g ).
• Butter: 2 tablespoons (30g) . For extra richness, use small pieces.

Want a truly Flaky Crust Pot Pie ? Cold butter is non-negotiable. Freeze it a bit for best results. The russet potatoes have a nice starchy body that makes for a Creamy Vegetable Filling.

Seasoning Notes

Thyme and rosemary, a classic combo! This screams Homemade Pot Pie to me. Add a pinch of nutmeg for a bit of warmth, you know? For a kick, a tiny dash of cayenne does the trick.

For a richer flavour use mushroom stock, it really changes everything.

Equipment Needed

• 9-inch pie dish. Or smaller dishes for Individual Pot Pies .
• Large saucepan. Or a Dutch oven, if you fancy.
• Rolling pin. Only if you are making the pastry!
• Pastry brush. Again, pastry dependant.

Don't have a rolling pin? A wine bottle does in a pinch!.

This Vegetarian Pot Pie Recipe is all about simple, honest food. We're going for a hug in a bowl, pure comfort food, so let's embrace it.

It's one of my favorite Comfort Food Recipes . I enjoy making Mini Veggie Pot Pies for potlucks! Also it is a classic Winter Vegetable Recipes .

Garden Patch Pot Pie: A Veggie Delight

This hearty Vegetable Pot Pie celebrates seasonal veg. Think creamy, herb-infused sauce. Topped with a golden, Flaky Crust Pot Pie .

It's comfort food recipes at its best! Like a warm hug on a cold night. Imagine a modern twist on "The Good Life".

Prep Steps to a Perfect Pot Pie

First, Essential mise en place is key. Chop all your veggies before you start. It saves time. Honestly, being organised makes life easier.

Safety reminder : watch those knives! Time-saving tip? Use pre-cut veggies if you're short on time.

Step-by-Step: From Veggies to Victory

1. Make the crust or thaw ready-made puff pastry.
2. Heat 2 tablespoons (30ml) olive oil in a large saucepan. Sauté 1 medium chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook until soft.
3. Add 8 oz (225g) sliced mushrooms and 2 cloves minced garlic. Cook until the mushrooms are tender.
4. Stir in ¼ cup (30g) flour and cook for 1 minute .
5. Whisk in 3 cups (710ml) vegetable broth and 1 cup (240ml) milk or cream.
6. Add 1 tsp thyme, ½ tsp rosemary, and diced 1 large potato. Simmer. Cook until the potato is tender. Sauce should thicken.
7. Stir in 1 cup (150g) peas and 1 cup (150g) corn. Season with salt and pepper.
8. Pour into the crust, brush with egg wash. Bake at 375° F ( 190° C) for 45- 50 minutes . The crust should be golden brown. Filling needs to be bubbly.

Pro Tips for Easy Vegetable Pot Pie

Here are a couple expert tips to make your Easy Veggie Pot Pie Recipe even better. Cold butter is crucial for that Flaky Crust Pot Pie .

Avoid overworking the dough. A common mistake? Soggy crust. Also, blind bake if needed. For a delicious twist, try using sweet potatoes for a Creamy Vegetable Filling .

Beyond the Recipe

So, there you have it! This Vegetarian Pot Pie Recipe is a winner. It's hearty and comforting. Perfect for a chilly evening.

Give it a go, and let me know what you think! Perhaps you'll even try some Individual Pot Pies or Mini Veggie Pot Pies next time! This Homemade Pot Pie recipe is perfect for any occasion.

Plus, it's a great way to sneak in those Winter Vegetable Recipes . Enjoy!

Recipe Notes for Your Garden Patch Pot Pie

Alright, now for some extra bits and bobs about this Easy Vegetable Pot Pie . Honestly, this is where you can really make it your own.

It's not just a recipe; it's an adventure!

Serving Suggestions: Show It Off!

Presentation is key, innit? For plating, think rustic charm. Serve each slice of this Homemade Pot Pie on a warmed plate.

Garnish with a sprinkle of fresh herbs. Maybe a sprig of thyme? It looks proper posh. A simple side salad with a light vinaigrette brightens things up.

And a nice glass of chilled white wine? Pure bliss, especially on a chilly evening.

Storage Tips: Keep the Magic Alive

Right, so you've got leftovers, lucky you! Let the Vegetarian Pot Pie Recipe cool completely. Then, wrap it well in cling film or foil.

Pop it in the fridge and it’ll be grand for about 3 days. Freezing is also an option, but the Flaky Crust Pot Pie might lose a bit of its crispness.

Reheat it in the oven at 350° F ( 175° C) until warmed through. Microwave works too, but the crust might go a bit soggy.

Variations: Let's Get Creative!

Fancy a twist? For a gluten-free version, try using a gluten-free flour blend for the crust. Works a treat! Want to go dairy-free? Swap out the milk or cream for a plant-based alternative like almond or soy milk.

For seasonal swaps, use butternut squash in the autumn, or asparagus in the spring. Get creative with your Winter Vegetable Recipes ! These Individual Pot Pies are perfect for freezing too.

Nutrition Basics: Goodness in Every Bite

This Veggie Pot Pie Recipe Easy isn't just tasty; it's packed with goodness. You've got vitamins from the veggies, fibre from the whole grains (if you're using whole wheat flour in the crust).

It's a hearty, balanced meal. Just remember, it is still Comfort Food Recipes , so it is a good idea not to go overboard with the butter and cream! Everything in moderation!

So there you have it – a Creamy Vegetable Filling delight. Don't be afraid to experiment, add your own touches, and most importantly, have fun.

Give it a whirl and let me know how your Mini Veggie Pot Pies turn out. I reckon it'll be brilliant!