Vegetable Pot Pie
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
158 kcal
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Course
Main Course
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Cuisine
American
Vegetable Pot Pie
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My vegetable pot pie is packed with tender veggies in a savory sauce, topped with a flaky pastry crust. A hearty and comforting meal for any night!
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Ingredients
- 2 tablespoons olive oil
- 1 bell pepper chopped
- 1 onion chopped
- 2 talks celery sliced
- 1 clove garlic minced
- 2 carrots medium, diced
- 2 potatoes medium, peeled and diced
- 2 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 cup frozen peas
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 Pie Pastry
Instructions
- Preheat the oven to 425°F (220°C).
- In a large heavy bottomed pan or skillet, heat the oil. Add the bell peppers, onions and celery; sauté for 3 to 5 minutes, stirring frequently.
- Add the garlic, carrots and potatoes. Pour in the vegetable broth, Italian seasoning, peas and bring to a boil. Lower the heat and let it simmer until the vegetables are just tender, approximately 5 minutes. Season with salt and pepper.
- In a small bowl, mix the water, cornstarch, and soy sauce until the cornstarch is fully dissolved. Stir this mixture into the vegetables and cook until the sauce thickens, about 3 minutes.
- Transfer the filling on a 11 inch round baking dish. Roll out the dough and place it over the filling, sealing and fluting the edges.
- Bake in the preheated oven until the top of the pie is golden brown, about 30 minutes.
Notes
- Use a heavy-bottomed pan to evenly distribute heat, which helps prevent the filling from burning and ensures even cooking.
- Stir in the garlic last, cooking for just a minute, to release its aroma without burning, which can turn the flavor bitter.
- When adding the vegetable broth and peas, bring the mixture to a gentle boil before reducing the heat to simmer. This helps the vegetables cook evenly.
- Dissolve the cornstarch completely in water before adding it to avoid lumps and ensure a smooth, thick sauce.
- Roll out the pie pastry to cover the filling completely, crimping the edges to prevent the sauce from leaking during baking. Cut a few small slits in the pastry to allow steam to escape, preventing the crust from becoming soggy.
Nutrition Information
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Calories
158kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1069mg
(45%)
Potassium
550mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4439IU
(89%)
Vitamin C
52mg
(58%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1069mg | 45% |
| Potassium | 550mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4439IU | 89% |
| Vitamin C | 52mg | 58% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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