Best Vegetarian Pot Pie

• servings: 8 servings
• active time: 8 minutes
• total time: 51 minutes

Ingredients

½ cup butter

1 medium onion (peeled and chopped)

3-4 cloves garlic (minced)

1 ½ cups chopped carrots

1 ½ cups chopped potatoes (peeled and cut into ½ inch chunks)

1 cup chopped celery

¼ cup all-purpose flour

1 ½ teaspoon fresh thyme (½ tsp dried)

1 ½ teaspoon fresh rosemary (½ tsp dried)

2 cups vegetable stock (or broth)

1 cup frozen peas

2 tablespoons fresh chopped parsley

¼ cup heavy cream

2 roll-out pie crusts (one box or homemade pie crust)

Salt and pepper

Eggwash (1 egg + 1 tablespoon water)

Directions

Preheat the oven to 425 degrees F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.

Set a large sauté pan over medium heat. Add the butter. Once melted, add the onion and garlic. Sauté for 2-3 minutes.

Then add in the carrots, potatoes, and celery. Sauté another 5 minutes to soften and vegetables.

Stir in the flour, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Make sure the flour is evenly coating all the vegetables. Then stir in the broth.

Let the filling simmer for 3-5 minutes to thicken. Then turn off the heat and stir in the peas, parsley, and heavy cream. Set aside.

Meanwhile, roll out one round pie crust to 11-12 inches, or wide enough to fit down into the pie pan, while still coming up the sides and over the edge.

Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.

Prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble. Then bake for 5 minutes on the bottom rack.

Mix the eggwash. Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.

Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.

Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.

Bake on the bottom rack for 25-30 minutes. Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.

Once fully cooked and golden brown, remove the pie from the oven. Cool for 15 minutes before cutting to serve.

Nutrition

• Serving Size: 1 slice
• Calories: 402 kcal
• Total Fat: 26 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 41 mg
• Sodium: 544 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 6 g