Veggie Pot Pie Recipe
Craving comfort food but want to keep it healthy? Our Veggie Pot Pie Recipe is the perfect solution. It’s a delicious, satisfying dish that doesn’t compromise on health.
What is a Pot Pie?
The pot pie, a staple of comfort food in many cultures, is a savory dish that warms the heart and satisfies the stomach. But what exactly is a pot pie? Let’s delve into the delicious world of this classic dish.
The Basics of a Pot Pie
At its core, a pot pie is a type of pie that is filled with savory ingredients. It typically consists of a flaky pastry crust that encases a filling of various ingredients. The filling usually includes meat (such as chicken, beef, or turkey), vegetables (like peas, carrots, and potatoes), and a gravy or sauce made from the meat’s broth.
The History of Pot Pies
The concept of a pot pie dates back to the ancient times. The Greeks are believed to have originated the idea of a pie, with the Romans then adding the idea of enclosing meat in a pastry shell. The pot pie as we know it today, however, has its roots in Northern Europe and was popularized in the United States in the 19th century.
Variations of Pot Pies
While the traditional pot pie is made with a meat filling, there are numerous variations of this dish. For instance, there are vegetarian and vegan pot pies that use hearty vegetables and plant-based proteins. Seafood pot pies are another delicious variation, often featuring ingredients like shrimp, lobster, or scallops.
In terms of the crust, while some pot pies have both a bottom and a top crust, others only have a top crust. The crust can also vary in type, from a traditional pie crust to puff pastry, biscuit dough, or even mashed potatoes.
Making a Pot Pie
Making a pot pie at home can be a fun and rewarding experience. It involves preparing the filling, making the crust, assembling the pie, and baking it to golden perfection. While it can be a bit time-consuming, the result is a delicious, homemade meal that’s sure to impress.
The Appeal of Pot Pies
Pot pies are beloved for many reasons. They’re hearty and satisfying, making them perfect for a cold day. They’re also versatile and can be customized to suit various dietary preferences. Plus, they’re a great way to use up leftovers!
Spotlight on Ingredients
This Veggie Pot Pie Recipe uses a variety of nutritious ingredients:
- Onion and Garlic: These add a burst of flavor and are packed with antioxidants.
- Frozen Mixed Veggies: A quick, easy, and nutritious choice.
- Avocado Oil: A healthier alternative to traditional cooking oils, rich in monounsaturated fats.
- Spices: Thyme, onion powder, garlic powder, and sage add depth to the flavor profile and offer health benefits.
Veggie Pot Pie Recipe Steps
Here’s how to prepare the Veggie Pot Pie:
- Chop the onion and add it to the pan. Once translucent, add the garlic.
- Add flour to the simmering veggies, then whisk in the veggie broth. Let it simmer.
- Add the almond milk, whisk, and let it simmer.
- Divide one pie crust into two pieces and set them into oven-safe dishes.
- Add a 12 oz bag of frozen mixed veggies and let it simmer down to a thick sauce.
- Transfer the mixture into the dishes and cover with the pie crust.
- Bake in the oven for 20-30 minutes or until the crust browns and the filling bubbles.
Customizing Your Veggie Pot Pie Recipe
This Veggie Pot Pie Recipe is versatile. You can use different veggies or add protein. To make it vegan, use a vegan pie crust and replace the turkey with more veggies or plant-based protein.
Serving Your Veggie Pot Pie
The Veggie Pot Pie is a complete meal on its own. For added texture, serve it with a fresh salad or crusty bread.
Our Veggie Pot Pie Recipe proves that comfort food can be healthy and delicious. So why wait? Try this recipe today!
Personal Note
The first time I made this Veggie Pot Pie, I was pleasantly surprised by how well it turned out. It’s now a family favorite and I was somewhat surprised at how a “no meat” pot pie didnt really matterHappy cooking!
Veggie Pot Pie Recipe Ingredients
- 1 Medium Onion
- 1 Box Frozen Pie Crust (Pillsbury has a small box with 2)
- Two large garlic cloves
- 2 cups frozen mixed veggies
- 1.5 cups Almond Milk (unsweetened)
- 2 tbsp avocado oil
- 1 tsp thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sage
- 2 pinches of salt
How do we make the Veggie Pot Pie Recipe
- Preheat oven to 425
- Chop the onion and add them to the pan, with a little avoocado oil and saute. After they turn a little translucent, add the garlic. Saute the Garlic for about 3 minutes.
- After the garlic is in for a few minutes, add flour to simmering onions and then whisk in the veggie broth. Let this simmer for a few minutes when done.
- Then add in the almond milk and once again, whisk and let simmer for a few minutes
- Use one pie crust in two even pieces and set into cast iron square dishes or 2 large ramekins that are oven safe. I do this to save money on making your own crust and you can just folder them like a burrito once the filling is in. These pans are two smaller cast iron pans that are perfect!
- Add in 12 oz bag of the frozen mixed veggies and let simmer down to a nice thick like sauce
- Add into the individual pans and cover with the overlapping portion of the halved pie crust lie a pie
- Simmer in oven for 220-30 minutes or until bubbling and the top pic crust starts to brown. Let cool and serve!
Also check out this Dash Diet Recipe: Larb Gai Recipe
Another: Penne with Pesto Sauce
Veggie Pot Pie Recipe
Ingredients
- 1 Onion Medium
- 1 Box Frozen Pie Crust Pillsbury has a small box with 2
- 2 garlic cloves large
- 2 cups frozen mixed veggies
- 1.5 cups Almond Milk unsweetened
- 2 tbsp avocado oil
- 1 tsp thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sage
- 2 pinches of salt
Instructions
- Preheat oven to 425
- Chop the onion and add them to the pan, with a little avoocado oil and saute. After they turn a little translucent, add the garlic. Saute the Garlic for about 3 minutes.
- After the garlic is in for a few minutes, add flour to simmering onions and then whisk in the veggie broth. Let this simmer for a few minutes when done.
- Then add in the almond milk and once again, whisk and let simmer for a few minutes
- Use one pie crust in two even pieces and set into cast iron square dishes or 2 large ramekins that are oven safe. I do this to save money on making your own crust and you can just folder them like a burrito once the filling is in. These pans are two smaller cast iron pans that are perfect!
- Add in 12 oz bag of the frozen mixed veggies and let simmer down to a nice thick like sauce
- Add into the individual pans and cover with the overlapping portion of the halved pie crust lie a pie
- Simmer in the oven for 220-30 minutes or until bubbling and the top pic crust starts to brown. Let cool, and serve!
