VEGGIE POT PIE RECIPE | ALLRECIPES
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dishes Savory Pie Recipes Vegetarian Pie
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 15
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, CarbohydrateContent 54.4 g, FatContent 25 g, FiberContent 7 g, ProteinContent 8.4 g, SaturatedFatContent 5.6 g, SodiumContent 1198.2 mg, SugarContent 6.8 g
EASY VEGETABLE POT PIE RECIPE | ALLRECIPES
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 Dishes Savory Pie Recipes Vegetarian Pie
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 7
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, CarbohydrateContent 40.8 g, CholesterolContent 34.6 mg, FatContent 21.1 g, FiberContent 4.1 g, ProteinContent 6.1 g, SaturatedFatContent 3.8 g, SodiumContent 873 mg, SugarContent 1.4 g
More about "how to make vegetable pot pie recipes"
BEST VEGETABLE POT PIE RECIPE-HOW TO MAKE VEGETABLE POT ...
From delish.com
Total Time 40 minutes
Category vegetarian, dinner, main dish
Cuisine American
- 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.
QUICK AND EASY VEGETABLE POTPIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Cuisine Europe, French
Calories 356 calories per serving
- Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.
EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN ...
From thepioneerwoman.com
Reviews 3.5
Total Time 1 hours
Category weeknight meals, winter, comfort food, dinner, main dish
Cuisine American
- 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.
EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN ...
From thepioneerwoman.com
Reviews 3.5
Total Time 1 hours
Category weeknight meals, winter, comfort food, dinner, main dish
Cuisine American
- 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.
VEGETABLE POT PIE RECIPE | LAURA IN THE KITCHEN - INTERNET ...
- 1) 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. 2) 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. 3) 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. 4) Grease a large baking dish and set aside. Roll out the puff pastry onto a lightly floured boars using your baking dish as a guide. 5) Place the filling in your prepared baking dish and place the piece of puff pastry over the top. Tuck in the sides and make a little slash mark on top of the pastry. 6) Brush the top with egg wash and sprinkle with a little salt and pepper. 7) Bake the pot pie for about 25 to 30 minutes or until golden brown and bubbly. Allow to cool a bit and serve!
IMPOSSIBLY EASY VEGETABLE PIE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 170 per serving
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 560 per serving
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
VEGETARIAN PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE BEEF PIE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Dinner
Calories per serving
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown.
Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
VEGETABLE POT PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
30 MINUTE LOADED VEGETABLE POT PIE • DOMESTIC SUPERHERO
From domesticsuperhero.com
VEGETABLE POT PIE: RECIPE FOR THE ULTIMATE VEGETARIAN ...
From tiny.kitchen
VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – WELLPLATED.COM
From wellplated.com
CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGETARIAN POT PIE – WORLDRECIPES
From worldsrecipes.net
THE TASTIEST VEGGIE POT PIE RECIPE | WHAT THE HECK DO I ...
From whattheheckdoieatnow.com
CREAMY VEGETABLE POT PIE - DISHING OUT HEALTH
From dishingouthealth.com
POT PIE CRUST RECIPE VEGAN – COOKING FILE
From cookingfile.com