Regardless of whether for Thanksgiving, Christmas, or Easter, this generous veggie lover pot pie is ideal for vegans and meat-eaters! Consoling to the maximum and a tasty method to celebrate with family and companions!
When I was exploring different avenues regarding this formula, I contemplated utilizing new vegetables. Normally I have a ton available in the icebox. In any case, at that point I got to speculation: by and large during the occasions your cooler is stuffed. You need to spare however much room as could be expected! So I went the solidified veggies course and I am soooooo content with the outcomes!
To think I used to keep away from solidified veggies! Not that I thought they were terrible or anything; my considerations were on loss of supplements when solidifying. Turns out, accessibility, cost, and so forth all become possibly the most important factor, and well, solidified vegetables are magnificent!!
- 1 (double layer) homemade or store-bought pie crust
- 2 cups frozen veggies (mine were cauliflower, carrots, and broccoli)
- 1 tbsp. olive oil
- 1 onion, diced
- 1 celery stalk, halved lengthwise then sliced thin
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup frozen peas
- 2-3 sprigs fresh thyme
- Salt and pepper
- Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup vegetable broth
- 1 cup milk
- 1/2 tbsp. coarse, whole grain mustard
- 4 oz plain cream cheese
- Salt and pepper
Instructions
- Add oil to a medium-sized saucepan over medium-high heat. Once hot, stir in onion, celery, mushrooms, and thyme. Cover and cook for a few minutes. Remove lid, stir, season with salt and pepper, and add garlic. Cover and cook for another 3 minutes. Remove lid, stir, and continue cooking for 5 minutes, stirring frequently. In the last few minutes, stir in frozen veggie mix. Lower heat to medium and move veggies to bowl. Remove thyme stems.
- Return pan to heat and add butter. Once bubbling, stir in flour. Whisk frequently for 4-5 minutes, or until roux has browned. Combine milk, broth, and mustard. Pour into roux, whisking constantly to rid of lumps. Add in cream cheese, salt, and pepper. Continue whisking until cheese melts and mixture thickens.
- Stir in cooked veggies, and peas. Remove from heat and stir until well combined.
- Preheat oven to 425F.
- Roll out dough and place half into bottom of 9-inch pie plate. Pour filling on top. Roll out remaining dough and cover, sealing edges with design of your choice.
- Place into oven and bake for 20 minutes. Remove and cover crust with aluminum foil or pie cover. Place back into oven and bake for another 10 minutes.
- Remove and allow pie to rest for a bit before slicing (otherwise your filling may run everyone as it has not had time to set.)
Read more our recipe OVEN BAKED PARMESAN TRUFFLE FRIES #vegan #vegetarian #soup #breakfast #lunch
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