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To make a tasty winter veggie pot pie, you need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 medium potato, peeled and cut into small cubes - 1 cup frozen peas - 1 cup butternut squash, peeled and diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup vegetable broth - 1 cup unsweetened almond milk (or regular milk) - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - Salt and freshly ground black pepper to taste - 1 sheet of puff pastry or a pie crust, thawed - 1 egg, beaten (for egg wash, optional) These ingredients create a hearty filling. They come together to warm you up on cold days. You can change things up with these optional ingredients: - Mushrooms for a rich flavor - Spinach or kale for added greens - Sweet potatoes for a sweeter taste - Peppers for color and crunch Feel free to swap or add vegetables based on what you have. This pot pie can be your canvas. Good seasoning makes a big difference. Here are some tips: - Use fresh herbs if you can find them. They add bright flavors. - A pinch of nutmeg gives warmth to the filling. - Try adding a splash of soy sauce for depth. - For a kick, a dash of hot sauce works well. Seasoning is key for making your winter veggie pot pie pop. Don’t be afraid to taste and adjust! {{ingredient_image_2}} First, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 medium potato, peeled and cut into small cubes - 1 cup frozen peas - 1 cup butternut squash, peeled and diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup vegetable broth - 1 cup unsweetened almond milk (or regular milk) - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - Salt and freshly ground black pepper to taste - 1 sheet of puff pastry or a pie crust, thawed - 1 egg, beaten (for egg wash, optional) Chop the veggies first. This makes cooking easier and faster. Dice the onion, garlic, carrots, celery, and potato. Set them aside. Heat your skillet over medium heat. Add the olive oil and let it warm up. Once hot, add the onion and garlic. Sauté until the onion is soft, about 3-4 minutes. Now, toss in the carrots, celery, and potato. Cook these for about 5-7 minutes. You want them to soften but not get mushy. After that, add the butternut squash and frozen peas. Sprinkle in the thyme and rosemary. Stir everything together for 2 more minutes. Next, pour in the vegetable broth and almond milk. Mix well and bring it to a gentle simmer. This should take about 2-3 minutes. Once simmering, stir in the cornstarch slurry. Keep stirring until the filling thickens, about 2 minutes. Taste it and add salt and pepper to your liking. Transfer the filling to a greased pie dish. Spread it evenly. Now, take your puff pastry or pie crust and cover the filling. Trim any excess from the edges. Cut slits in the top to let steam escape. If you want a shiny finish, brush the beaten egg over the pastry. This step is optional but adds a nice touch. Now, place the pot pie in your preheated oven at 400°F (200°C). Bake for 25-30 minutes. Keep an eye on it. You want the crust to be golden brown and puffed up. When it's done, remove the pot pie from the oven. Let it cool for a few minutes before serving. This helps the filling set. Enjoy your hearty winter veggie pot pie! To get that perfect golden crust, follow these simple steps. First, make sure your oven is preheated to the right temperature, 400°F (200°C). This heat helps the pastry rise and turn golden. Before baking, brush the top of the crust with beaten egg. This gives a nice shine and color. If you want a crispier crust, keep an eye on your pot pie. Bake it until it's puffed and golden brown, usually 25 to 30 minutes. You can easily make this pot pie vegan. Swap the butter or egg wash for plant-based milk. Use a vegan pie crust instead of puff pastry. For a gluten-free option, choose a gluten-free pie crust. Make sure to check all your ingredients, like vegetable broth and cornstarch, to ensure they are gluten-free. This way, everyone can enjoy your hearty dish. To enhance the taste of your winter veggie pot pie, think about adding fresh herbs. Fresh thyme or parsley can lift the flavors. You can also mix in a splash of soy sauce or nutritional yeast for a savory depth. Consider adding a pinch of smoked paprika or chili flakes if you like a bit of heat. These flavor boosters can make your pot pie stand out even more. Pro Tips Use Seasonal Veggies: Incorporate whatever seasonal vegetables you have on hand for the freshest flavors and textures. Thicken Wisely: If you prefer a thicker filling, increase the cornstarch slightly or allow the mixture to simmer longer before adding it to the pie crust. Golden Crust: For an extra golden crust, brush the puff pastry with a mixture of beaten egg and a splash of milk before baking. Rest Before Serving: Let the pot pie rest for about 10 minutes after baking to allow the filling to set, making it easier to serve. {{image_4}} You can swap in any veggies you love. For spring, try asparagus or peas. In summer, zucchini and bell peppers shine. Fall brings hearty roots like parsnips and sweet potatoes. Winter is perfect for kale or Brussels sprouts. Just remember to cut them small. This way, they cook evenly and blend well in the pie. Adding protein boosts the pie's heartiness. Firm tofu works great. Just cube it and sauté with the onions. Another option is lentils. Cook red or green lentils until soft, then mix them in. This adds texture and makes the dish filling. Both options keep the pot pie healthy and satisfying. You can choose different crusts for your pot pie. If you need gluten-free, look for almond or rice flour crusts. These give a nice crunch and flavor. Whole wheat crust is another option. It adds a nutty taste and more fiber. Feel free to experiment with store-bought or homemade crusts. Each choice changes the dish in fun ways. After you enjoy your pot pie, let it cool down first. Place any leftovers in an airtight container. This keeps the filling fresh and prevents the crust from getting soggy. You can store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. To freeze your winter veggie pot pie, follow these steps: - Make sure the pot pie is completely cool. - Wrap it tightly in plastic wrap or aluminum foil. - Place it in a freezer-safe container or bag. This way, it can stay good for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. When you are ready to enjoy your pot pie again, reheat it in the oven. Preheat the oven to 350°F (175°C). Remove any plastic wrap or foil before placing it in the oven. Bake for about 20-25 minutes, or until it is heated through. This method keeps the crust crispy and the filling warm. If you are in a hurry, you can use a microwave, but the crust may not be as crispy. Enjoy your comforting meal! Yes, you can use fresh vegetables! Fresh veggies add great taste and texture. Just make sure to chop them into small pieces. This helps them cook evenly. You may need to adjust the cooking time slightly. Fresh carrots, peas, and butternut squash work well. The pot pie is done when the crust is golden brown. You should see the filling bubbling through the slits. Bake it for 25-30 minutes at 400°F (200°C). Keep an eye on it during the last few minutes. If the crust browns too fast, cover it with foil. Absolutely! You can make the filling a day early. Just cool it down and store it in the fridge. When you’re ready to bake, spread the filling in the pie dish. Then, add the crust and bake as usual. This saves time and keeps your meal stress-free. You now have all the tools to make a great winter veggie pot pie. We covered key ingredients, cooking steps, and tips for a golden crust. Don’t forget to explore variations for added fun. When you store leftovers, you help keep your dish fresh for later. I hope you feel inspired to create your own pot pie masterpiece. Enjoy the warm flavors and the smiles it brings!

Winter Veggie Pot Pie

A hearty and comforting pot pie filled with winter vegetables, perfect for cozy meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and cut into small cubes
  • 1 cup frozen peas
  • 1 cup butternut squash, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 1 cup unsweetened almond milk (or regular milk)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • to taste salt and freshly ground black pepper
  • 1 sheet puff pastry or pie crust, thawed
  • 1 egg beaten (for egg wash, optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking your pot pie.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the finely diced onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and aromatic.
  • Next, incorporate the diced carrots, celery, and cubed potato into the skillet. Stir frequently and allow the vegetables to cook for an additional 5-7 minutes, or until they begin to soften but not completely cooked through.
  • Now, add in the diced butternut squash, frozen peas, dried thyme, and rosemary. Cook the mixture together for an extra 2 minutes to let the flavors meld.
  • Pour in the vegetable broth and almond milk, stirring well. Bring the mixture to a gentle simmer, which should take about 2-3 minutes.
  • Once simmering, add the cornstarch slurry to the skillet and stir continuously. Cook for another couple of minutes or until the filling thickens to a desirable consistency. Taste and season with salt and freshly ground black pepper.
  • Transfer the creamy veggie filling into a greased pie dish, spreading it out evenly. Drape the sheet of puff pastry or pie crust over the filling, trimming any excess from the edges. Cut slits into the top for steam to escape during baking.
  • If you opt for a golden finish, brush the beaten egg over the surface of the pastry to create a beautiful sheen.
  • Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown. Keep an eye on it to prevent over-browning.
  • Once baked, remove the pot pie from the oven and allow it to cool for a few minutes before serving to ensure the filling sets a bit.

Notes

Serve straight from the dish for a cozy presentation. Garnish with fresh thyme sprigs for added color and aroma.
Keyword comfort food, pot pie, vegetarian, winter vegetables