Veggie Pot Pie
Veggie Pot Pie is a creamy, hearty, and comforting bake filled with mixed vegetables and topped with a golden crust. It is simple, nutritious, and perfect for weeknight meals or cozy family dinners. This meatless version brings the same classic pot pie comfort while being lighter and customizable.
Ingredients
- 2 cups mixed vegetables (carrots, peas, corn, potatoes)
- 1 cup broccoli florets
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté onions and garlic in butter until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly add vegetable broth and milk, stirring until thickened.
- Add mixed vegetables, broccoli, salt, pepper, thyme, and parsley.
- Simmer for 5 minutes until the mixture becomes creamy.
- Pour the filling into a pie dish.
- Place the pastry on top, sealing edges and adding slits for ventilation.
- Bake for 30–35 minutes or until golden and bubbling.
Notes
- Use fresh or frozen vegetables.
- Puff pastry gives a flakier, lighter crust.
- Add mushrooms for deeper flavour.
- Adjust thickness by adding more broth or flour.
- Reheat leftovers in the oven for a crisp crust.