Roasted Vegetable Pot Pie
A delightful comfort food that melds hearty vegetables with a flaky crust, perfect for busy weeknights or gatherings.
Ingredients
Filling Ingredients
- 2 cups mixed seasonal vegetables (carrots, peas, potatoes, etc.) Feel free to substitute with your favorite vegetables.
- 1 cup vegetable broth
- 1 cup milk or cream Can use plant-based milk for a vegan option.
- 2 tablespoons flour
- 2 tablespoons butter Can replace with margarine or olive oil for a vegan option.
- 1 teaspoon thyme
- 1 teaspoon rosemary
Crust Ingredients
- 1 pie crust store-bought or homemade
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the vegetable broth and milk until smooth.
- Add the thyme, rosemary, salt, and pepper, mixing well.
- Stir in the mixed vegetables and cook until slightly thickened.
- Pour the vegetable mixture into a pie dish and cover it with your pie crust. Cut slits to allow steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Allow to cool slightly before serving.
Notes
To store leftovers, place in an airtight container in the fridge for up to 3 days. Freeze before baking for best quality, keeping frozen for 1-2 months. Bake from frozen for about 50 minutes at 400°F (200°C).