Veggie Pot Pie Recipe
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.
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!
Nutrition
Calories: 346.1kcalCarbohydrates: 37.5gProtein: 6.7gFat: 19.8gSaturated Fat: 4.4gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 10.7gSodium: 534.5mgPotassium: 299.4mgFiber: 5.7gSugar: 1.3gVitamin A: 4645.8IUVitamin C: 12.9mgCalcium: 160.3mgIron: 2.3mg