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vegetable-pot-pie-recipe

Vegetable Pot Pie Recipe

A hearty and delicious vegan vegetable pot pie.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 2 cups Mixed Vegetables (carrots, peas, corn)
  • 1 cup Diced Potatoes
  • 1 cup Vegetable Broth
  • ¼ cup All-Purpose Flour
  • ¼ cup Vegan Butter
  • 1 cup Unsweetened Almond Milk
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Crust

  • 1 package Vegan Pie Crust

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, melt the vegan butter over medium heat. Add the flour and whisk until smooth.
  3. Gradually add the vegetable broth and almond milk, whisking constantly until the mixture thickens.
  4. Add the mixed vegetables and diced potatoes. Cook for 5-7 minutes until the vegetables are tender. Season with salt and pepper.
  5. Pour the vegetable mixture into a pie dish. Cover with the vegan pie crust, crimping the edges to seal.
  6. Make a few slits in the crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
  7. Let the pot pie cool for a few minutes before serving. Enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 500mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Pot Pie, Vegan
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