Easy Vegetable Pot Pie for 8

Ingredients and Weight:

• 1 tbsp olive oil
• 1 medium onion, chopped (1 cup)
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped (1 1/2 cups)
• 3 celery stalks, chopped (1 1/2 cups)
• 1 cup frozen peas
• 1 cup frozen corn
• 3 tbsp all-purpose flour
• 2 1/2 cups vegetable broth
• 1 cup milk
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2/5 (Simple)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the carrots and celery and cook until tender-crisp, about 5 minutes.
5. Stir in the peas, corn, flour, vegetable broth, milk, thyme, salt, and pepper. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
6. Transfer the filling to an 8-inch pie plate or casserole dish.
7. Preheat oven to 375°F (190°C).
8. Unfold the puff pastry sheet and place it over the filling. Fold the edges under to seal.
9. Brush the puff pastry with the beaten egg.
10. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let cool for 15 minutes before serving.

Nutritional Information:

• Calories: 350 per serving
• Protein: 12 grams
• Carbohydrates: 50 grams
• Fat: 15 grams

Dish Characteristics:

• Creamy and flavorful filling
• Flaky and golden brown crust
• Hearty and comforting
• Vegetarian-friendly

User Comments:

• "This pot pie is absolutely delicious! The filling is creamy and flavorful, and the crust is perfect."
• "I love that this recipe is vegetarian, but it's still so satisfying. The vegetables are tender and the sauce is rich."
• "This was surprisingly easy to make, and it turned out so well. I'm definitely adding it to my go-to recipe list."

Special Precautions and Tips:

• Do not overcook the vegetables, as they will become mushy.
• If you don't have puff pastry, you can use a pie crust mix or homemade pie crust.
• To make the pot pie ahead of time, assemble it completely and bake it for 30 minutes. Then let it cool completely, cover it, and refrigerate for up to 3 days. When ready to serve, bake it for an additional 15-20 minutes, or until heated through.