Vegetable Pot Pie Food

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EASY VEGETABLE POT PIE



Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  • Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  • Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

VEGETARIAN POT PIE



Vegetarian Pot Pie image

This cozy vegetarian pot pie has a creamy, healthy filling made with white beans, carrots, peas, and mushrooms. Easy, protein-packed, and good for you too!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 15

3 tablespoons unsalted butter
10 ounces cremini baby bella mushrooms
2 medium stalks celery (diced (about a slightly heaping 1/2 cup))
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour (swap 1:1 gluten free flour to make GF)
2 cups unsweetened almond milk or milk of choice
1 15-ounce can reduced sodium white beans (rinsed and drained (or 1 ½ cups cooked white beans))
1 12-ounce bag mixed peas and carrots (or mixed frozen vegetables of choice (no need to thaw))
1/2 cup frozen pearl onions (no need to thaw)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon balsamic vinegar
1 prepared pie crust
1 egg (lightly beaten with 1 tablespoon water to create an egg wash)

Steps:

  • Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
  • Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.
  • Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar. Spoon the mixture into the prepared pie dish.
  • Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
  • Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

Nutrition Facts : ServingSize 1 (of 4), Calories 536 kcal, Carbohydrate 67 g, Protein 19 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 63 mg, Fiber 11 g, Sugar 4 g

VEGETABLE POT PIE (VEGAN)



Vegetable Pot Pie (Vegan) image

Good vegan holiday or potluck dish. My favorite recipe from my friends the Farley's. I would always request this dish when we would get together and I'm so happy to have the recipe! Always got rave reviews at potlucks we'd attend when my friends brought this dish. Enjoy!

Provided by Enjolinfam

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups potatoes, diced small
1 1/2 cups carrots, diced small
1/2 small onion, chopped
16 ounces frozen peas (can use green beans instead if you prefer)
1 cup seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 1 cup textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)
2 tablespoons flour
2 tablespoons oil
2 cups soymilk
2 teaspoons vegetable stock
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon salt
1/2 cup oil
1/2 cup water

Steps:

  • Steam potatoes, carrots, and onion until tender.
  • Add vegetable protein and peas. Mix lightly.
  • Place this mixture in a casserole dish and set aside.
  • Combine Cream Sauce ingredients in a bowl.
  • Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
  • Pour Cream Sauce over vegetables in casserole dish.
  • Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
  • Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
  • Roll out between two sheets of wax paper.
  • Cover vegetables and cream sauce in casserole dish with pie crust.
  • Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

Nutrition Facts : Calories 380, Fat 18.9, SaturatedFat 2.5, Sodium 405.9, Carbohydrate 44.1, Fiber 7, Sugar 4.9, Protein 10.6

VEGGIE POT PIE



Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  • In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  • Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  • Bake in preheated oven for 30 minutes, or until the crust is brown.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

CREAMY VEGETABLE POT PIE



Creamy Vegetable Pot Pie image

This Creamy Vegetable Pot Pie recipe is healthy comfort food at its finest. Vegan-friendly, weeknight-approved, and sure to be a family favorite.

Provided by Jamie Vespa MS, RD

Categories     Main Course

Time 50m

Number Of Ingredients 16

2 Tbsp. extra-virgin olive oil
8 oz. cremini (baby bella) mushrooms, sliced
1 cup finely chopped yellow onion
3 garlic cloves, minced
2 tsp. fresh thyme leaves, plus more for garnish
1 tsp. poultry seasoning
3/4 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup all-purpose flour
1 1/2 cups whole milk (or unsweetened cashew milk)
1 cup vegetable broth
1 (16-oz.) bag frozen mixed vegetables, partially thawed ((classic or California blend))
1 (15-oz.) can navy beans (small white beans), rinsed and drained
3 Tbsp. grated Parmesan cheese (or nutritional yeast)
1 prepared pie crust, thawed according to package instructions
1 egg ((lighten beaten with 1 tsp. water to create an egg wash))

Steps:

  • Preheat oven to 425ºF.Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add mushrooms and onion; cook 7 to 8 minutes, until soft. Stir in garlic, thyme, poultry seasoning, salt, and pepper; cook 1 more minute, until aromatic.
  • Sprinkle flour over vegetable mixture and stir to combine. Cook for 2 full minutes, stirring occasionally, to eliminate raw flour taste. Pour in milk and vegetable broth, and whisk continuously until smooth. Increase heat and bring mixture to a simmer; continue to let bubble until thickened, about 3 to 5 minutes.
  • Add frozen vegetables, white beans, and Parmesan (or nutritional yeast); stir until everything is well-combined. Turn off heat.
  • Grease an 8x8-inch baking pan or 9-inch deep-dish pie plate with cooking spray. Transfer vegetable pot pie filling to the pan, and spread to create an even layer.
  • Roll the pie dough into a circle large enough to cover your dish. Carefully place the dough over the baking dish so that it hangs over the sides. Trim the overhang to 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, and use the prongs of a fork to crimp the edges. Brush dough with the egg wash, and use a sharp knife to cut 4 slits in the top. Transfer pan to the oven, and bake for 25 minutes, until the top is golden and filling is bubbly.Let stand 5 to 10 minutes before serving. Garnish with extra thyme leaves, if desired.

Nutrition Facts : Calories 350 kcal, Protein 12 g, Carbohydrate 44 g, Fiber 8 g, Sugar 5 g, Fat 13 g, SaturatedFat 4 g, Sodium 760 mg, ServingSize 1.2 cups

VEGETABLE POTPIE



Vegetable Potpie image

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 tablespoons water
8 ounces extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons cornstarch
1/2 teaspoon onion salt
2 tablespoons canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

VEGETABLE POT PIE



Vegetable Pot Pie image

Vegetable Pot Pie, a comforting meatless dish that is quick, and super easy to make. Made with mixed fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.

Provided by Daniela Apostol

Categories     Main Course

Time 35m

Number Of Ingredients 12

2 cups frozen vegetable mix (peas, carrots, peppers, sweet corn)
1 cup brussels sprouts, halved
1/4 cup mushrooms, chopped
1 cup vegetable stock ((broth))
2 tbsp plain flour
1 tsp chopped parsley
1 ready-rolled shortcrust pastry sheet
1 egg
salt and pepper to taste
1 onion
1 tbsp vegetable oil
1 tbsp semolina

Steps:

  • In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
  • Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
  • Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
  • Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
  • Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
  • Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
  • Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
  • Press gently with your fingers, so that the pastry fits well around the pots.
  • Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
  • Serve hot!

Nutrition Facts : Calories 488 kcal, Carbohydrate 80 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 856 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

VEGETABLE POT PIE



Vegetable Pot Pie image

Upgrade your weeknight dinner with this cozy Vegetable Pot Pie recipe.

Categories     vegetable pot pie     pot pie recipes     vegetarian dinners

Time 40m

Yield 4

Number Of Ingredients 15

2 tbsp. unsalted butter
1 tbsp. fresh thyme, chopped
2 garlic cloves, minced
1 leek, cut into 1/2" pieces
2 large carrots, chopped
kosher salt
Black pepper
1/4 c. all-purpose flour
1 1/2 c. vegetable broth
3/4 c. whole milk
2 c. frozen peas
8 oz. Mushrooms, sliced
1 russet potato, diced
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tbsp. water

Steps:

  • Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter and cook thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes. Generously season with salt and pepper. Add flour and continuously whisk until golden and well incorporated. Add vegetable broth and milk alternatively, whisking until mixture is smooth.
  • Bring pot to a boil and add peas, mushrooms, and potatoes. Cook 10 to 15 minutes until mixture begins to thicken. Transfer to a pie or casserole dish.
  • Carefully roll out puff pastry with rolling pin to smooth any creases. (If pastry cracks, dab with a little water and roll to keep together.) Lay pastry over dish and trim any excess dough. Tuck pastry into filling and cover completely. Cut steam vents in top of pastry with a sharp knife. Brush all over with egg wash.
  • Place baking dish on a baking sheet and bake until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Serve immediately.

VEGETARIAN POT PIE



Vegetarian Pot Pie image

Provided by Aida Mollenkamp

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the middle.
  • Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
  • Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
  • Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
  • Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VEGETABLE POT PIE



Vegetable Pot Pie image

I made up this recipe after hearing some women in a coffee shop talking about chicken pot pie. I love savory pies but I'm vegetarian so I devised this meatless version which I think is just as good. The choice of vegetables can be changed quite a bit based on what you have on hand. I think adding some frozen peas would be good for example. Anyway, enjoy!

Provided by cosmos24

Categories     Savory Pies

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 12

2 pie crusts (from the store or your own recipe)
1 cup potato, cubed
1 tablespoon olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups mushrooms, sliced
1/2 cup baby carrots, sliced
1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
1/2 cup milk
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
  • Boil cubed potatoes until just short of done.
  • Add olive oil to skillet and saute onions and celery for about 3 minutes.
  • Add mushrooms to onion celery and continue to saute until soft.
  • In a bowl, combine soup, milk, and spices.
  • To the bowl, add drained potatoes and onion mixture.
  • Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
  • Bake for 45 minutes.
  • Let sit 5-10 minutes before serving.

Nutrition Facts : Calories 300.8, Fat 18, SaturatedFat 4.7, Cholesterol 4, Sodium 553.7, Carbohydrate 30.5, Fiber 2.9, Sugar 2, Protein 4.8

VEGETARIAN POT PIE



Vegetarian Pot Pie image

You won't miss the meat in this vegetarian pot pie! It's filled with hearty ingredients, like beans and mushrooms, and is topped with flaky puff pastry.

Categories     weeknight meals     winter     comfort food     dinner     main dish

Time 1h

Yield 4-5 servings

Number Of Ingredients 16

5 tbsp. butter, divided
12 oz. button mushrooms, quartered
2 cloves garlic, chopped
1 tsp. fresh thyme leaves
2 carrots, chopped
1 yellow onion, chopped
3 celery stalks, chopped
1/2 tsp. salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
3 tbsp. all-purpose flour
2 1/2 c. vegetable broth
1/2 c. + 1 tablespoon heavy cream, divided
1 15 oz. can white beans, drained and rinsed
1 c. frozen peas
1/2 c. freshly grated parmesan cheese, plus more for topping
1 sheet puff pastry, from 1, 17oz package, thawed

Steps:

  • Preheat the oven to 400 degrees.
  • Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender. Remove to a plate and set aside.
  • Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the carrots, onion, celery and salt and pepper. Let cook 7 minutes, stirring occasionally, until slightly tender. Add the flour and stir well to combine. Cook 2 more minutes. Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat.
  • Carefully transfer the skillet to a sheet tray lined with foil. Unfold the puff pastry and carefully place it in the center of the skillet over top of the pot pie filling (draping over the edges of the skillet). Brush the pastry all over with the remaining 1 tablespoon of heavy cream. Sprinkle with extra parmesan cheese, thyme leaves and black pepper.
  • Bake for 20-25 minutes until the top crust is golden brown and the mixture is bubbly. Let rest 5 minutes, then scoop into bowls and serve.

VEGETARIAN POT PIE



Vegetarian Pot Pie image

Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter. It's the perfect comfort food!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 16

4 Tablespoons butter
1/2 cup onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1 large russet potato, sliced thin and cubed ((about 1 1/2 cups))
12 ounces button mushrooms, chopped or quartered
2 cloves garlic, minced
1 1/4 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/2 cup all-purpose flour
2 cups vegetable broth
3/4 cup heavy cream or half & half
1 cup frozen green beans or peas
1 sheet puff pastry, thawed

Steps:

  • Preheat oven to 400°F.
  • Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
  • Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
  • Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
  • Sprinkle the flour over the cooked vegetables and stir well to combine.
  • Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
  • Whisk in the heavy cream until the mixture is thick and creamy.
  • Remove from heat and fold in the frozen greens beans.
  • Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
  • Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!

Nutrition Facts : Calories 230 kcal, Carbohydrate 32 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 968 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

VEGETABLE POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

BISCUIT VEGETABLE POT PIE CASSEROLE



Biscuit Vegetable Pot Pie Casserole image

This hearty vegetable pot pie is served casserole style with a 5 ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.

Provided by Sally

Categories     Dinner

Time 1h10m

Number Of Ingredients 19

2 cups (250g) all-purpose flour (spoon & leveled), plus extra for hands
1 Tablespoon baking powder (yes, Tablespoon!)
1/2 teaspoon salt
6 Tablespoons (85g) unsalted butter, cold and cubed
1 cup + 2 Tablespoons (270ml) whole milk, divided
1/4 cup (4 Tablespoons; 60g) unsalted butter
1 cup chopped yellow onion (1/2 of a large onion)
1 cup sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
1 cup sliced or diced celery (2-3 stalks)
1 cup (120g) roughly chopped mushrooms
3-4 garlic cloves, minced
1/3 cup (42g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 cups (480ml) vegetable broth
1/2 cup (120ml) whole milk
2 cups (about 300g or 10 ounces) mixed vegetables (such as frozen peas, frozen or fresh broccoli and/or cauliflower florets, see note)
2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)

Steps:

  • Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it's too dry, fold in another Tablespoon of milk. If it's too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you're using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don't have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
  • Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
  • As it's cooling, preheat oven to 400°F (204°C).
  • Pour filling into greased 2.5 - 3 quart baking dish or 9-inch deep dish pie dish that's 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
  • Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
  • Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

More about "vegetable pot pie food"

RECIPES FOR VEGANS: VEGETABLE POT PIE - FOOD REPUBLIC
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Make pie crust as directed, and freeze bottom shell in pie plate. In a medium saucepan over medium high heat, melt vegan butter and palm oil. …
From foodrepublic.com
Servings 4-6
Estimated Reading Time 1 min


VEGETARIAN POT PIE – A COMFORT FOOD CLASSIC FILLED WITH ...

From sarasveggiekitchen.com
Servings 8
Estimated Reading Time 2 mins
Category Main
Total Time 50 mins
  • Cook the diced potato in a frying pan with a little water, keep adding some water as needed to keep the potatos from sticking to the pan


CURRIED VEGETABLE POT PIE {VEGAN} - SHE LIKES FOOD

From shelikesfood.com
5/5 (9)
Estimated Reading Time 3 mins
Category Dinner
Total Time 1 hr 40 mins
  • Add the potatoes, carrots and cauliflower to a large pot and cover with water. Bring to a boil and boil for 15 minutes. Next, add the broccoli and peas and cook for another 10 minutes. Vegetables should be fork tender.
  • Heat a large skillet over medium heat and add the butter and onions. Cook onions for 2-3 minutes, until softened, and then add the flour. Stir mixture together until it resembles a thick paste.


MOM'S VEGETARIAN POT PIE YUMMY COMFORT FOOD DINNER

From lifecurrentsblog.com
Ratings 14
Calories 521 per serving
Category Main Course
  • Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
  • Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.


30 MINUTE LOADED VEGETABLE POT PIE - DOMESTIC SUPERHERO

From domesticsuperhero.com
5/5 (11)
Estimated Reading Time 5 mins
Servings 8
Published 2021-03-16
  • In a large skillet, spray nonstick spray and add onion, garlic, and chopped mushrooms; sauté oven medium heat for 2 minutes. Add all frozen vegetables; increase heat to medium high and sauté for 5 minutes. Add cream of celery soup and milk, stir to combine. Add salt, pepper, thyme, rosemary, and tarragon and stir; sauté for 5 more minutes. Add cheese and mix to melt.
  • Unroll 1 pie crust and place onto bottom of baking dish. Pour vegetable mixture into the pie crust. Unroll the second crust and then place on top, pinching the sides together to close. Cut slits in the top of the crust.


CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS

From simply-delicious-food.com
4.2/5 (202)
Total Time 1 hr
Category Dinner, Side Dish
Published 2021-10-13
  • Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
  • Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife. If there is a lot of liquid in the pan, drain before combining with the sauce.


VEGETABLE POTPIES WITH SWEET POTATO BISCUITS - FOOD & WINE

From foodandwine.com
5/5
Total Time 1 hr 45 mins
Servings 8
Published 2013-12-07
  • Preheat the oven to 425°. In a large roasting pan, toss the parsnips, brussels sprouts, pearl onions, cauliflower and celery root with the olive oil. Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper. Roast for about 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned in spots. Discard the sage leaves and thyme sprigs. Lower the oven temperature to 375°.
  • Meanwhile, in a medium saucepan, combine the milk with the chopped onion, parsley, 6 of the sage leaves and the remaining 2 thyme sprigs and bring to a simmer. Cover and let stand off the heat for 15 minutes. Strain the milk; rinse out the saucepan.
  • Melt the butter in the saucepan. Add the flour and cook over moderate heat, whisking, until golden, about 2 minutes. Add the strained milk to the saucepan, reduce the heat to low and whisk occasionally until very thick, about 10 minutes. Whisk in the chopped sage and thyme and the heavy cream and season with the nutmeg and salt and pepper. Fold the sauce into the roasted vegetables.


VEGETABLE POTPIE RECIPE - TODAY

From today.com
4.3/5 (28)
Author Elizabeth Heiskell
Cuisine American
Category Entrées
  • 3. Melt the butter in the same saucepan over medium heat. Add the flour and cook, stirring constantly,until mixture turns golden-brown, about 5 minutes. Slowly add the chicken broth, cream, salt,pepper, thyme and sage. Cook, stirring often, until thickened and smooth, about 5 minutes.


CREAMY VEGETABLE POT PIE - THE LAST FOOD BLOG

From thelastfoodblog.com
5/5 (9)
Category Dinner
Cuisine American, British
Published 2021-01-04
  • Heat 1 tablespoon of olive oil in a large saute pan.Add the chopped onion and the sliced leek along with ¼ teaspoon of salt. Cook over medium heat until the onion is translucent and springy and the leek is creamy and soft. This can take 10 to 15 minutes.
  • Add 1 tablespoon of butter to the pan then add the sliced mushrooms. Cook for a few minutes then stir in 2 cloves of minced garlic. Cook for a minute.


CLASSIC SUNDAY SUPPER VEGETABLE POT PIE - BUTTERED VEG

From butteredveg.com
5/5 (4)
Total Time 45 mins
Category Main Course
Published 2017-12-14
  • Melt butter in a large skillet or saucepan over medium heat. Add garlic, leeks, carrots, celery, sage, salt, and pepper. Sauté until vegetables just soften, about 5 minutes.
  • Option 1, store-bought puff pastry: Carefully roll out puff pastry with a rolling pin to smooth any creases. Trim pastry to about 1 inch larger than the diameter of your baking dish. Tuck the pastry into the edges of the filling, and cut steam vents into the top of the pastry with a sharp knife. Use a brush to top the pastry with egg wash.
  • Place your baking dish on a baking sheet if there is a chance it could run over. Bake in a 400 degree oven until pastry is golden brown, and the filling is bubbling, about 20 to 25 minutes.


VEGETABLE POT PIE: RECIPE FOR THE ULTIMATE VEGETARIAN ...

From tiny.kitchen
Cuisine American
Category Main Dish
Servings 2
Total Time 2 hrs 45 mins
  • Prepare the fresh vegetables. Mince the garlic. Chop the onions, celery, carrots, mushrooms, turnip (optional), and potatoes. With the exception of the garlic, try to chop the vegetables a similar size. If you are using a turnip, omit one of the potatoes.


VEGETABLE POT PIE RECIPE | LAURA IN THE KITCHEN - INTERNET ...

From laurainthekitchen.com
  • In a large pot, add the oil and preheat it over medium heat. Add the chopped onion, mushrooms, carrots and celery season lightly with salt and pepper and cook them for about 4 to 5 minutes or until the veggies cook down a bit. Add the potatoes, sweet potatoes and butternut squash and cook for one more minute.
  • Add the butter and stir until it melts, then add the flour and mix everything together with the veggies and poultry seasoning to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn’t taste gluey.
  • Add the vegetable stock and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, pearl onions and season with salt and pepper to taste, let it cook for about 5 more minutes, meanwhile preheat your oven to 400 degrees.


VEGETABLE POT PIE SOUP - THE FOOD GAYS
Remove mixture from the pot and set aside in a bowl. In the same pot, melt the butter. Once melted, add the flour, whisk together, and let cook for 2-3 minutes. Reduce heat to medium, then slowly add the milk, followed by the porcini powder, whisking frequently. Cook for 5-10 minutes, until mixture begins to thicken.
From foodgays.com
Servings 8
Total Time 45 mins
Estimated Reading Time 2 mins


THE BEST VEGETARIAN POT PIE RECIPE - HAPPY FOOD, HEALTHY LIFE
The Best Vegetarian Pot Pie Recipe. One of two things probably come to mind when you think about pot pies. If you’re a millennial like I am, you probably remember those frozen single-serve chicken pot pies that basically burned the entire roof of your mouth with the first bite. That was their plan, so you couldn’t taste the remaining bites and realize how terrible …
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5/5 (1)
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Category Vegan Main Dish Recipes
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VEGETABLE POT PIE - READER'S DIGEST
1 cup vegetable broth or bouillon 1 cup broccoli florets 1 cup cauliflower florets 1 cup frozen pearl onions 2 ounces cheddar cheese, cut into small cubes Lattice pastry top or plain pastry circle for one-crust 9-inch pie. Directions. 1. In large nonstick saucepan over medium heat, melt butter. Add celery, onion, carrot, pepper, and thyme ...
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VEGETABLE POT PIE - CHATTAVORE
Preheat the oven to 400 degrees. Place the potatoes and parsnips in a small saucepan and cover with water. Bring to a boil and generously salt the water. Lower to a simmer and cook until tender. Drain and set aside. While the parsnips and potatoes are cooking, melt the butter in a 10-inch skillet over medium heat.
From chattavore.com
Servings 4
Estimated Reading Time 4 mins


A VEGETABLE POT PIE RECIPE WITH A FLAKY CRUST OVER ...
Return the now-empty pot to medium-high heat and melt the remaining 2 tablespoons of vegan butter. Add the flour and cook, stirring until incorporated, about 1 minute. Gradually whisk in the broth ...
From washingtonpost.com
Servings 4-6
Total Time 1 hr 25 mins


VEGETABLE POT PIE - FOOD NETWORK
Vegetable pot pie. Preparation Time 45 mins; Cooking Time 95 mins; Serves 4; Difficulty Medium; Measurement Converter. Convert From. Convert To. Value. Ingredients. 170g unsalted butter. 2 onions, sliced. 1 fennel bulb, top and core removed, thinly sliced crosswise. 70g plain flour. 375ml good chicken stock. 1 tbsp Pernod. Pinch saffron threads. 1 1/2 tsp salt. 1/2 …
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Cuisine American
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Servings 4


VEGETARIAN PIE RECIPES - BBC GOOD FOOD

From bbcgoodfood.com
Published 2016-10-11


VEGGIE POT PIE (4 SERVINGS) – MOSAIC
Oven: Preheat oven to 425°F. Remove plastic film from tray. Bake uncovered for 65-75 minutes until dark golden brown, or until internal temperature reaches 165°F. Remove from oven, let stand for 5 minutes, and season with salt and pepper to taste. Serve and enjoy!
From mosaicfoods.com
Brand Mosaic Foods
Availability In stock


15 HEARTY VEGAN POT PIES - ONE GREEN PLANET
And, don’t forget to check out our Comfort Food Archives. 1. Easy Veggie Pot Pie. Image Source: Easy Veggie Pot Pie. This Easy Veggie Pot …
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VEGETABLE POT PIE - FORWARD FOOD
Vegetable Pot Pie. This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It if perfect for college & university food service as well as healthcare institutions and hospitals. Click here to view and print the PDF version of this recipe. Servings: 10. Serving Size: 5 ounces. Ingredients. 7 cups Potatoes, White, medium dice 1 cup …
From forwardfood.org


POT PIE RECIPES - BBC GOOD FOOD
Pea & ham pot pie. A star rating of 4.5 out of 5. 6 ratings. Bake this wholesome pie for one which takes just 40 minutes from prep to plate. It's a good choice if you're on a budget, costing less than £1.50 a serving.
From bbcgoodfood.com


ROASTED VEGETABLE POT PIE - CANADIAN LIVING
Whisk in water and stock; cook, whisking, until boiling and thickened, about 15 minutes. Add peas, parsley and lemon juice. Divide vegetables among eight 1-cup (250 mL) baking dishes; pour sauce over top. Let cool. On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness.
From canadianliving.com


VEGETARIAN POT PIE | FOODS GEEK
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender. Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
From foodsgeek.com


VEGAN POT PIE PARTY! - UNCHAINEDTV
A Vegan Pot Pie, Traditional Iconic Food Made Plant-Based! A vegan pot pie you don't want to miss! Inspired by country music star Trisha Yearwood’s recipe, this all-American favorite has a vegan twist! Jump in the kitchen with host Melissa Breslow, founder of Mind-Body-Space and Open Eyes Foundation, along with taste tester Brooke Barn, stylist
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MEAT AND VEGETABLE POT PIE / PIES RECIPE - FOOD HOUSE
Pour vegetable mixture into the pie crust. Unroll the second crust and then place on top, pinching the sides together to close. Cut slits in the top of the crust. Place into oven and bake for 20-25 minutes, checking at 20 minutes. Remove from oven when top crust is browning. Place butter on top of crust, brush around the crust.
From foodhouse.cc


VEGETABLE POT PIE RECIPE - FOOD HOUSE
Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat.
From foodhouse.cc


91 BEST VEGETABLE POT PIE IDEAS | VEGETABLE POT PIES, POT ...
Jan 18, 2017 - Explore Roberta González's board "Vegetable Pot Pie" on Pinterest. See more ideas about vegetable pot pies, pot pie, food.
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EASY VEGETABLE POT PIE VEGETARIAN HEALTHY RECIPE | FOODTALK
Mixed Vegetable Skillet Pot Pie With Pancake ‘Crust’. 4 Servings. 45 min. Jump to recipe. Mixed Vegetable Skillet Pot Pie with Pancake ‘Crust’: Tender veggies in a savory, soupy sauce topped with a giant fluffy pancake. An easy meatless alternative to the classic chicken pot pie, but with a brunchy twist. Comfort food for breakfast ...
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VEGETABLE POT PIES - CANADIAN LIVING
Potato Topping: Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until fork-tender, about 14 minutes. Drain and return to pot; shaking pan, dry over low heat, about 1 minute. Remove from heat; mash potatoes coarsely. Mash in eggs, butter, salt and pepper until smooth. Spoon onto ramekins; smooth tops.
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VEGETARIAN POT PIE | WHOLE FOOD MAG
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender. Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
From wholefoodmag.com


ROAST CHICKEN AND VEGETABLE POT PIE : 13 STEPS - INSTRUCTABLES
With the same hot pot, melt 3 tablespoons of butter, 1 tablespoon of olive oil, 1/4 salt and pepper. Put the vegetables back in and the lid on the pot. Shake it up and combine so that the vegetables are covered in butter. Hmmmm... butter is technically lotion for food!
From instructables.com


VEGETARIAN POT PIE – FOOD
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