Veg All Pot Pie

Cozy, comforting, and bursting with flavor, this Veg All Pot Pie is the ultimate go-to dish for a hearty vegetarian meal. Perfectly golden pie crusts encase a rich, creamy filling of mixed vegetables, sautéed onions, and aromatic thyme for a satisfying home-cooked dinner. This easy recipe comes together in just under an hour, thanks to the convenience of Veg-All mixed vegetables and ready-to-use refrigerated pie crusts. Whether you're feeding the family or hosting a casual dinner, this pot pie is sure to be a hit. Serve it on its own or pair it with a crisp side salad for a wholesome, warming meal. Perfect for fans of classic comfort food, "Veg All Pot Pie" is your answer to quick, delicious vegetarian cooking!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 medium (diced) yellow onion
• 4 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons dried thyme
• 3 cups Veg-All mixed vegetables (drained)
• 2 rolls refrigerated pie crusts
• 1 egg (beaten, for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Sprinkle the flour over the onions and stir to combine. Cook the flour-onion mixture for 1-2 minutes to eliminate the raw flour taste.

Step 4

Gradually whisk in the vegetable broth, followed by the milk, until the mixture is smooth and starts to thicken (about 4-5 minutes).

Step 5

Stir in the salt, black pepper, and thyme, then add the Veg-All mixed vegetables. Mix well and remove from heat.

Step 6

Roll out one of the pie crusts and fit it into a 9-inch pie dish, trimming any excess dough.

Step 7

Pour the vegetable filling into the pie crust, spreading it out evenly.

Step 8

Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.

Step 9

Brush the top of the crust with the beaten egg to help it brown.

Step 10

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 11

Let the pot pie cool for 5-10 minutes before serving. Enjoy your Veg All Pot Pie!

Nutrition Facts

Serving size	(2024.2g)

Amount per serving	% Daily Value*
Calories	2963.5

Total Fat 183.0g	0%
Saturated Fat 73.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 153.3mg	0%
Sodium 7020.6mg	0%
Total Carbohydrate 308.8g	0%
Dietary Fiber 33.0g	0%
Total Sugars 47.8g
Protein 52.0g	0%

Vitamin D 107.4IU	0%
Calcium 613.4mg	0%
Iron 15.6mg	0%
Potassium 2446.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 6.7%

Carbs: 40.0%