Vegetable Pot Pie Recette

Craving a comforting and delicious pot pie but want a vegetarian option? This meatless vegetable pot pie is bursting with fresh flavors and customizable to your liking! Inspired by a coffee shop conversation, this recipe uses simple ingredients and offers a satisfying twist on a classic. Easily swap out vegetables based on your preferences and what's in season – add frozen peas, carrots, or your favorite veggies for a unique and hearty meal. Get ready to enjoy a warm, savory pie that's both comforting and surprisingly easy to make!

Préparation 20 min

Cuisson 65 min

Calories 300.8 kcal

Protéines 9g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Vegetable Pot Pie

Pie Crusts
Potato
2 tablespoons olive oil
2 celery stalks, chopped
Onion
8 ounces sliced mushrooms
Baby Carrots
Cream Of Potato Soup
1/2 cup milk
Dried Thyme
Dried Oregano
Salt And Pepper

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Comment préparer Vegetable Pot Pie

Preheat oven to 375°F (190°C).
Place one 9-inch pie crust in a 9-inch pie pan. Prick the bottom with a fork. Bake for 8-10 minutes, or until lightly golden.
Remove from oven and set aside.
While the crust bakes, peel and cube 2 pounds of potatoes. Boil in salted water until tender but not falling apart (about 15-20 minutes). Drain well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large chopped onion and 2 chopped celery stalks. Sauté for about 3 minutes until softened.
Add 8 ounces of sliced mushrooms to the skillet. Continue to sauté until mushrooms are tender, about 5-7 minutes.
In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Add the drained potatoes and the onion-mushroom mixture to the soup mixture. Stir to combine.
Pour the filling into the pre-baked pie crust. Top with the second 9-inch pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie stand for 5-10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

Fat

23g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Mushroom Recipes The Americas American Vegetarian Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Low Protein Savory Pies Main Dish Vegetables Vegetarian Dietary One Dish Meal Low In Something 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Vegetable Pot Pie ?

Vegetable Pot Pie prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Vegetable Pot Pie ?

Vegetable Pot Pie contient environ 300.8 calories par portion, avec environ 9 g de protéines, 10 g de glucides et 27 g de lipides.

De quels ingrédients ai-je besoin pour Vegetable Pot Pie ?

Les principaux ingrédients de Vegetable Pot Pie sont Pie Crusts, Potato, Olive Oil, Celery, Onion, Mushrooms. Consultez la liste complète avec les quantités ci-dessus.