Name: Savory Healthy Veggie Pot Pie Recipe The Blonde Chef
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 2 cloves of garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, chopped; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup frozen green peas; 1 cup vegetable broth; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp all-purpose flour; 1 cup unsweetened almond milk; 1 package store-bought or homemade pie crust (for a healthier version, use whole wheat crust); 1 egg (for egg wash)

Instructions

Preheat your oven to 375°F (190°C) and grease a pie dish with non-stick cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
Add in the carrots, celery, red bell pepper, zucchini, and green peas. Cook the vegetables until they begin to soften, stirring occasionally.
Pour in the vegetable broth and add the dried thyme, rosemary, salt, and pepper. Allow the mixture to simmer for about 5 minutes.
Sprinkle the flour over the vegetable mixture, stirring well to combine. Slowly pour in the almond milk, stirring continuously until the mixture thickens. Remove from heat and set aside.
Roll out one pie crust and place it in the greased pie dish, trimming any excess dough hanging over the edges.
Pour the vegetable filling into the crust, spreading it evenly.
Roll out the second pie crust and cover the pie, crimping the edges to seal. Cut a few slits on the top crust to allow steam to escape.
In a small bowl, beat the egg and brush it over the top crust for a golden finish.
Bake the pot pie in the preheated oven for 35-40 minutes, until the crust is golden brown and the filling is bubbly.
Allow the pot pie to cool for a few minutes before slicing and serving.

Ingredients

Instructions

Nutrition Facts

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