Description
A comforting and hearty vegetable pot pie casserole filled with seasonal vegetables and a flaky crust.
Ingredients
Scale
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté onion and garlic until soft.
- Add mixed vegetables and potatoes; cook for 5 minutes.
- Stir in vegetable broth, milk, thyme, salt, and pepper.
- Simmer for 10 minutes until slightly thickened.
- Pour the vegetable mixture into a baking dish.
- Cover with the pie crust, sealing the edges.
- Cut slits in the crust to allow steam to escape.
- Bake for 30-35 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and refrigerated.
- Feel free to use any seasonal vegetables you like.
- Consider adding cheese for extra flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegetable Pot Pie Casserole