Veggie Pot Pies

Delight in the comforting flavors of homemade **Veggie Pot Pies**, a recipe that brings rich, hearty goodness to your dinner table! These individual pot pies feature a medley of colorful vegetables—think tender carrots, celery, peas, and corn—simmered in a creamy, flavorful sauce infused with garlic, thyme, and parsley. Encased in a flaky golden-brown pie crust, these pot pies are as satisfying as they are stunning to serve. Perfect for a cozy family dinner or entertaining guests, this recipe offers versatility, with the option to use a plant-based cream alternative for a vegetarian twist. Ready in under an hour, these delightful pot pies are comfort food at its finest, showcasing fresh, wholesome ingredients in every bite.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 medium Potato, diced
• 4 tablespoons All-purpose flour
• 2 cups Vegetable broth
• 0.5 cup Heavy cream (or plant-based alternative)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried parsley
• 2 sheets Pie crusts (store-bought or homemade)
• 1 large Egg, beaten (for egg wash, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3 minutes.

Step 3

Add the carrots, celery, and potato to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.

Step 5

Gradually pour in the vegetable broth while stirring to prevent lumps. Simmer the mixture until it begins to thicken, about 3-5 minutes.

Step 6

Stir in the heavy cream, frozen peas, and frozen corn. Season with salt, black pepper, thyme, and parsley. Let the filling simmer for another 5 minutes, then remove from heat.

Step 7

Roll out the pie crusts and cut them into circles slightly larger than the size of your ramekins or individual baking dishes.

Step 8

Divide the filling evenly among 4 ramekins. Place a pie crust circle over each ramekin, pressing the edges to seal. Use a fork to crimp the edges for decoration if desired.

Step 9

Cut a small slit or two in the center of each pie crust to allow steam to escape. Brush the tops with beaten egg for a golden finish, if desired.

Step 10

Place the ramekins on a baking sheet to catch any overflow. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and crisp.

Step 11

Remove the veggie pot pies from the oven and let them cool for a few minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2094.4g)

Amount per serving	% Daily Value*
Calories	4330.1

Total Fat 227.7g	0%
Saturated Fat 71.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 309mg	0%
Sodium 6027.9mg	0%
Total Carbohydrate 522.4g	0%
Dietary Fiber 38.8g	0%
Total Sugars 43.3g
Protein 71.1g	0%

Vitamin D 40IU	0%
Calcium 372.5mg	0%
Iron 23.7mg	0%
Potassium 3754.5mg	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: 46.3%

Protein: 6.4%

Carbs: 47.2%