Vegetable Pot Pie

Healthy and Delicious Vegetable Pot Pie Recipe from USA

Region / culture: USA | Servings: 6 |

Vegetarian diet

Introduction

Vegetable Pot Pie is a comforting and hearty dish that is perfect for a cozy dinner. This recipe is filled with a delicious mixture of vegetables and a savory sauce, all encased in a flaky pie crust.

History

Pot pies have been a popular dish for centuries, with variations found in many different cultures around the world. The concept of a pie filled with meat and vegetables dates back to medieval times, when pies were often used as a way to preserve and cook food. The modern version of Vegetable Pot Pie likely originated in the United States, where it has become a beloved comfort food.

Ingredients

1 cup peeled, cubed boiling potatoes
4 tsp vegetable oil
0.25 cup whole wheat flour or white flour
1.5 cup vegetable broth
1 tbsp nutritional yeast flakes
2 tsp soy sauce
salt and freshly ground black pepper
Dough for two-crust 9 inches pie (homemade whole wheat pastry is best, but you can substitute a store-bought crust)
1 medium onion, chopped
1 cup small broccoli florets
0.5 cup diced carrot
0.25 cup corn kernels, fresh or frozen
0.25 cup frozen peas

How to prepare

Preheat the oven to 350°F (177°C).
Cook the potatoes in lightly salted boiling water until tender, about 10 minutes. Drain and set aside.
Meanwhile, in a medium saucepan, heat the oil over low heat. Stir in the flour and cook, stirring, until the mixture is very thick, about 1 minute.
Gradually add the broth, stirring constantly. Add the nutritional yeast, soy sauce, salt, and pepper, stirring constantly.
Remove the sauce from heat and set aside.
Roll out the bottom crust and fit it into a 9-inch pie plate.
Scatter the potatoes and remaining vegetables over the crust and spoon the sauce over them.
Place the top crust on the pie, crimp the edges, and make a couple of slits in the crust for steam vents.
Bake until the crust is lightly browned, about 1 hour.
Let the pie stand for 5 to 10 minutes before serving.

Variations

Add cooked chickpeas or tofu for extra protein.
Use different vegetables such as mushrooms, bell peppers, or zucchini.
Make a gluten-free version by using a gluten-free pie crust or topping the pie with mashed potatoes instead.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are tender but not mushy, as they will continue to cook in the oven.

- For a richer flavor, you can add a splash of white wine or a sprinkle of herbs such as thyme or rosemary to the sauce.

- To prevent the bottom crust from becoming soggy, you can pre-bake it for a few minutes before adding the filling.

Serving Suggestions

Serve the Vegetable Pot Pie with a side salad or steamed greens for a complete and balanced meal.

Cooking Techniques

Be sure to cook the vegetables until they are tender but still slightly crisp for the best texture.

- Allow the pie to cool slightly before serving to allow the filling to set.

Ingredient Substitutions

You can use any combination of vegetables you like in this recipe.

- Substitute vegetable broth with chicken or beef broth for a different flavor profile.

Make Ahead Tips

You can prepare the filling for the Vegetable Pot Pie ahead of time and assemble the pie just before baking. Store the filling in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve the Vegetable Pot Pie in individual ramekins for a cute and elegant presentation. Garnish with fresh herbs or a sprinkle of nutritional yeast flakes for added flavor.

Pairing Recommendations

Pair the Vegetable Pot Pie with a light and crisp white wine such as Sauvignon Blanc or a refreshing sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftovers of the Vegetable Pot Pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 6g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Iron: 15% DV

Alergens

Contains wheat (flour) and soy (soy sauce)

Summary

This Vegetable Pot Pie is a nutritious and satisfying meal, packed with vitamins, minerals, and fiber. It is a great way to get your daily dose of vegetables in a delicious and comforting dish.

Summary

Vegetable Pot Pie is a classic comfort food dish that is perfect for a cozy dinner. This recipe is filled with a delicious mixture of vegetables and a savory sauce, all encased in a flaky pie crust. Enjoy this nutritious and satisfying meal with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a chilly autumn day, the leaves falling gently outside my kitchen window as I flipped through an old cookbook that belonged to my mother. The pages were yellowed with age and stained with splatters of ingredients long forgotten. But there, nestled between the worn pages, was a recipe for Vegetable Pot Pie that caught my eye.

I had always loved pot pies, with their flaky crusts and hearty fillings. But this recipe was different. It called for a colorful array of vegetables – carrots, peas, potatoes, and more – that would bring a burst of freshness to the dish. I could already imagine the comforting aroma that would fill my kitchen as it baked in the oven.

I decided then and there that I would make this Vegetable Pot Pie. I gathered the ingredients from my pantry and set to work, following the instructions with care. As the vegetables simmered in a rich broth, their flavors mingling together, I felt a sense of contentment wash over me. This was more than just a meal; it was a labor of love.

When the pot pie emerged from the oven, golden and bubbling, I knew I had created something special. The crust was crisp and buttery, the vegetables tender and flavorful. I couldn't wait to share it with my family, to see the smiles on their faces as they took their first bite.

As we sat around the table that evening, the pot pie was met with rave reviews. My husband declared it the best he had ever tasted, and even my picky grandchildren asked for seconds. I beamed with pride, knowing that I had found a new favorite recipe to add to my collection.

Over the years, I have made Vegetable Pot Pie countless times, each batch just as delicious as the last. But it wasn't just the taste that kept me coming back to this recipe – it was the memories it held. I remembered that first chilly autumn day, the excitement of discovering something new and the satisfaction of creating a dish that brought joy to my loved ones.

I also remembered the people who had inspired me along the way. My own mother, who had passed down her love of cooking to me, and the countless friends and family members who had shared their own recipes and techniques. Each time I made Vegetable Pot Pie, I felt connected to them in a way that was truly special.

As I sit here now, flipping through that same old cookbook, I can't help but feel grateful for all that I have learned over the years. Cooking has always been a passion of mine, a way to express myself and show love to those around me. And with each new recipe I try, each new dish I create, I am reminded of the joy that comes from sharing good food with good company.

So if you ever find yourself in need of a comforting and delicious meal, look no further than my Vegetable Pot Pie recipe. It may have started as just another page in a cookbook, but to me, it will always be a reminder of the joy and connection that food can bring. And who knows – maybe one day, you'll pass it down to your own loved ones, creating new memories and traditions of your own.