Description
A quick and easy Vegetable Pot Pie made in one pot, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup carrots, diced
- 1 cup peas (frozen)
- 1 cup potatoes, diced
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, heat the olive oil. Add the onions and garlic, sautéing until the onions are translucent.
- Toss in the carrots, potatoes, peas, and corn. Cook for another 5-7 minutes, stirring occasionally.
- Stir in the vegetable broth, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook until slightly thickened.
- Pour the vegetable mixture into a pie crust in a pie dish. Smooth it out.
- Cover with another pie crust, sealing edges and cutting slits in the top.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let it cool for a bit before serving.
Notes
Customize with your favorite vegetables and herbs. Can add shredded chicken or tofu for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg