Vegetarian Pot Pie

Vegetarian Pot Pie

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Indulge in this veggie pot pie with your choice of vegetables. This pot pie is easy to make and full of flavor!

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Chicago

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

5 servings

Ingredients

  • 3/4 cup chopped yellow onion
  • 1 large clove garlic, minced
  • 2 cups veggie broth
  • 2 cups frozen mixed vegetables
  • 1/4 cup milk
  • 1/4 cup unbleached all-purpose flour
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 rolls puff pastry

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Directions

Preheat oven to 425F.
Bring 2 tablespoons olive oil to a large saucepan over medium heat. Then add onion and garlic and a pinch of salt to the pan and stir. Cook for about 7 minutes.
Add in flour and stir with a whisk, then slowly begin to pour and whisk in the broth. Then add in milk and bay leaves and stir.
Simmer until the mixture is thickened. This should take no more than 10 minutes. If it still appears too thin, scoop out broth and add in 1-2 tablespoons more flour and whisk.
Once the sauce is thickened, add the frozen vegetables and cook for 5 minutes.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins. Then top each ramekin with pastry dough. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake for 14-17 minutes. Let cool for 5 minutes before serving.


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