Joe Roshkovsky
Velvety Vegetable Pot Pie: A Comforting and Nutritious Delight
This Velvety Vegetable Pot Pie is a warm and satisfying dish that combines a medley of garden-fresh vegetables with a creamy, velvety sauce, all nestled under a flaky, golden-brown crust. Ideal for cozy dinners and a fantastic way to enjoy a variety of vegetables in a single, delightful meal.
Ingredients:
– 1 cup diced potatoes
– 1 cup diced carrots
– 1 cup frozen peas
– 1 cup frozen corn
– 1 small onion, diced
– 3 cloves garlic, minced
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 2 cups vegetable broth
– 1 cup milk
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1 prepared pie crust (store-bought or homemade)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cook the vegetables. In a large pot, bring salted water to a boil. Add the diced potatoes and carrots, cooking for about 10 minutes until tender. Add frozen peas and corn, and cook for another 3 minutes. Drain and set aside.
3. Prepare the sauce. In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
4. Make the roux. Sprinkle the flour over the onion mixture, stirring continuously for about 2 minutes to form a roux.
5. Add the broth and milk. Gradually whisk in the vegetable broth and milk, stirring continuously to prevent lumps. Cook until the mixture begins to thicken, about 5-7 minutes.
6. Season the sauce. Stir in the dried thyme, parsley, salt, and pepper to taste.
7. Add the vegetables. Gently fold in the cooked vegetables, ensuring they are evenly coated with the sauce. Pour the mixture into a deep-dish pie pan.
8. Add the crust. Roll out the prepared pie crust and lay it over the top of the vegetable mixture. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the top for steam to escape.
9. Bake. Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and filling is bubbling.
10. Cool and serve. Allow the pot pie to cool for a few minutes before slicing and serving.
Enjoy your delicious and hearty Velvety Vegetable Pot Pie!
