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For this pot pie, I love using a mix of fresh and frozen veggies. Here’s what you need: - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium potato, peeled and cubed - 1 cup frozen peas - 1 cup butternut squash, diced These veggies bring a sweet and savory flavor. They also add nice colors to your dish, making it look appealing. To keep this pot pie creamy and tasty, I use some simple dairy alternatives and seasonings. Here’s what you need: - 1 cup vegetable broth - 1 cup unsweetened almond milk (or regular milk) - 1 tablespoon cornstarch dissolved in 2 tablespoons water - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste The almond milk adds creaminess without dairy. Thyme and rosemary give an earthy taste that pairs well with the veggies. Choosing the right pastry makes your pot pie a winner. Here are your choices: - 1 sheet of puff pastry - 1 pie crust (store-bought or homemade) - 1 egg (for egg wash, optional) Puff pastry gives a light and flaky top. A pie crust can also work well if you prefer a more traditional style. The egg wash helps it turn golden brown and crisp. This combination of ingredients creates a warm and hearty dish that warms your heart and fills your belly. {{ingredient_image_1}} Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté them for about 3 to 4 minutes until they are soft and smell great. Next, toss in the diced carrots, celery, and cubed potato. Cook these for about 5 to 7 minutes, stirring now and then. You want them to start softening but not mushy. Now, it’s time to add the fun stuff! Stir in the butternut squash and frozen peas. Sprinkle in the dried thyme and rosemary. Cook everything together for another 2 minutes. This step makes your filling taste fresh and fragrant. Pour in the vegetable broth and almond milk, bringing the mix to a gentle simmer. Once it starts to simmer, mix in the cornstarch dissolved in water. This will help thicken the filling. Keep cooking for a couple more minutes, and season with salt and pepper to taste. Once thickened, transfer the yummy filling to a greased pie dish. Now for the fun part! Take your puff pastry or pie crust and lay it over the filling. Trim the edges to fit the dish. Make some slits on top of the pastry for steam to escape while baking. This helps avoid a soggy crust, which we definitely don’t want! If you want to make your pot pie look beautiful, beat an egg and brush it over the pastry. This gives it a lovely golden color when baked. Preheat your oven to 400°F (200°C). Place the pot pie in your hot oven and bake for 25 to 30 minutes. Keep an eye on it, and look for a golden brown, puffed-up crust. After baking, take it out and let it cool for a few minutes. This helps the filling set a bit, making it easier to serve. Now, you can enjoy a warm, cozy slice of winter veggie pot pie! To make your pot pie shine, focus on the herbs. Dried thyme and rosemary add warmth. I suggest using fresh herbs if you have them. Fresh herbs can boost the taste even more. Saute the onion and garlic until soft. This step builds a nice base for flavor. Don’t rush it. A little patience goes a long way. You can also try adding a splash of soy sauce or balsamic vinegar for depth. A flaky crust makes all the difference. Start with cold ingredients. This includes your butter or oil. If you use puff pastry, keep it chilled until ready to bake. Handle the dough gently. Overworking it can make it tough. You want layers, not a dense crust. Use an egg wash for extra shine. Just beat an egg and brush it on before baking. This step makes the crust golden and appetizing. Taste your filling before adding it to the crust. The right mix of salt and pepper can elevate the dish. If it feels bland, add more herbs or spices. A pinch of nutmeg can add warmth, too. Remember, every vegetable has its own flavor. Adjust based on what you use. You can always add more broth or almond milk if it seems too thick. This will help keep your filling creamy and nice. Pro Tips Choose Seasonal Veggies: Using seasonal vegetables not only enhances the flavor but also ensures freshness and supports local produce. Make Ahead: Prepare the filling in advance and store it in the fridge. When you’re ready, just top with pastry and bake for a quick meal. Experiment with Herbs: Feel free to add other herbs like sage or parsley to customize the flavor profile of your pot pie. Golden Finish: For an extra crispy crust, let the egg wash sit for a few minutes before baking, ensuring a beautiful golden color. {{image_2}} You can easily make this pot pie vegan. Swap the milk for unsweetened almond milk or any plant milk you love. For a rich texture, use coconut cream. Instead of an egg wash, brush the crust with a bit of plant milk. This gives it a lovely shine without any eggs. Feel free to mix and match your favorite veggies. Instead of butternut squash, try sweet potatoes or parsnips. You can also add green beans, cauliflower, or even mushrooms. The key is to keep the total amount of vegetables the same. You create new flavors each time! To make a gluten-free pot pie, use a gluten-free pie crust. You can find options made from almond flour or rice flour. Another choice is to make a crust using mashed potatoes on top. This gives a unique twist and keeps it gluten-free. Just make sure to check that your broth and other ingredients are gluten-free as well. After enjoying your Winter Veggie Pot Pie, let it cool down first. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container. This way, the pot pie stays fresh in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, preheat your oven to 350°F (175°C). Place the pot pie in an oven-safe dish. Cover it with foil to keep the crust from burning. Heat for about 20-25 minutes, or until it's hot all the way through. You can also use a microwave, but the crust may not be as crispy. Heat it in short bursts of 1-2 minutes, checking often. If you want to freeze your pot pie, it’s best to do this before baking. Wrap the unbaked pie tightly in plastic wrap, then place it in a freezer bag. It can stay frozen for up to three months. When you're ready to bake, remove it from the freezer. Let it thaw in the fridge overnight before baking it as per the recipe instructions. This ensures a tasty meal whenever you want a cozy night in. Yes, you can. Use any veggies you enjoy. Zucchini, mushrooms, or bell peppers work great. Just cut them into small pieces. Make sure to adjust cooking time for softer veggies. Frozen veggies also work well and save time. To make it vegan, swap the milk for almond milk or any plant milk. Skip the egg wash or use a vegan egg. This keeps the crust golden. You can also add more plant-based protein like lentils or chickpeas for added nutrition. This pot pie pairs well with a fresh salad. A side of roasted veggies is also great. If you want something warm, serve it with soup. Try a simple tomato or carrot soup for a cozy meal. This blog post covered the key ingredients for a tasty Winter Veggie Pot Pie. We explored vegetables, dairy alternatives, and pastry options. I shared step-by-step instructions for filling, assembling, and baking the pie. You also learned tips for flavor, crust, and seasoning. Plus, we discussed variations, including vegan and gluten-free choices. In closing, cooking is fun and easy. You can adapt this recipe to your taste and needs. Enjoy your delicious pot pie and share it with others!

Winter Veggie Pot Pie

A hearty and comforting pot pie filled with winter vegetables and a flaky crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and cubed
  • 1 cup frozen peas
  • 1 cup butternut squash, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup vegetable broth
  • 1 cup unsweetened almond milk (or regular milk)
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • to taste salt and pepper
  • 1 sheet of puff pastry or pie crust
  • 1 egg for egg wash, optional

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
  • Add the carrots, celery, and cubed potato to the skillet. Cook for another 5-7 minutes, stirring occasionally until the vegetables start to soften.
  • Stir in the butternut squash, frozen peas, thyme, and rosemary. Cook for an additional 2 minutes.
  • Pour in the vegetable broth and almond milk, bringing the mixture to a gentle simmer.
  • Once simmering, stir in the cornstarch mix and cook for a couple more minutes until the filling thickens. Season with salt and pepper to taste.
  • Transfer the filling to a greased pie dish. Cover the filling with the puff pastry, trimming the edges to fit and making slits on top for steam to escape.
  • If desired, beat the egg and brush it over the pastry for a golden finish.
  • Place the pot pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve warm and garnish with fresh thyme sprigs.
Keyword comfort food, pot pie, vegetarian, winter