VEGETARIAN POT PIE
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
EASY VEGETABLE POT PIE
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 Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
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, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
VEGETABLE POT PIE
Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.
Provided by Jessica Gavin
Categories Dinner Comfort Food Kid-friendly
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
- Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.
Nutrition Facts : Calories 584 kcal, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 6 g, Protein 12 g, SaturatedFat 9 g, Sodium 495 mg, Sugar 8 g, Fat 33 g, ServingSize 8 vegetable pot pies (8-ounce sized ramekins), UnsaturatedFat 0 g
VEGETARIAN POT PIE
Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter. It's the perfect comfort food!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
- Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
- Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
- Sprinkle the flour over the cooked vegetables and stir well to combine.
- Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
- Whisk in the heavy cream until the mixture is thick and creamy.
- Remove from heat and fold in the frozen greens beans.
- Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
- Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!
Nutrition Facts : Calories 230 kcal, Carbohydrate 32 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 968 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
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, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
SKILLET VEGETABLE POTPIE
Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.
Provided by Hetty McKinnon
Categories dinner, weeknight, pies and tarts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
- Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
- On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
- Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.
QUICK AND EASY VEGETABLE POTPIE
This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.
VEGETABLE POTPIE
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.
More about "veggie pot pie recipes"
DAIRY FREE VEGETABLE POT PIE WITH BISCUITS RECIPE
From theherbeevore.com
VEGGIE POT PIES WITH CRISPY POTATOES - EVERGREEN KITCHEN
From evergreenkitchen.ca
RECIPE: SLOW COOKER VEGGIE POT PIE - KITCHN
From thekitchn.com
CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGAN POT PIE RECIPE - DARN GOOD VEGGIES
From darngoodveggies.com
VEGGIE POT PIE | WEELICIOUS
From weelicious.com
EASY VEGETARIAN POT PIE - I HEART VEGETABLES
From iheartvegetables.com
MOM'S VEGETARIAN POT PIE YUMMY COMFORT FOOD DINNER
From lifecurrentsblog.com
VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – WELLPLATED.COM
From wellplated.com
BEST VEGETABLE POT PIE RECIPE-HOW TO MAKE VEGETABLE POT PIE …
From delish.com
INDIVIDUAL VEGETARIAN POT PIES - FORK IN THE KITCHEN
From forkinthekitchen.com
1-HOUR VEGAN POT PIES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGETABLE POT PIE WITH BISCUITS - HALFPASTHUNGRY
From halfpasthungry.com
EASY VEGGIE POT PIE [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
EASY VEGETABLE POT PIE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
VEGETARIAN PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN POT PIE RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
HOW TO MAKE THE BEST VEGGIE POT PIE | VEGAN COMFORT FOOD
From youtube.com
GARDEN VEGETABLE POT PIE RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN POT PIE
From thepioneerwoman.com
VEGAN POT PIE WITH SPRING VEGETABLES | FEASTING AT HOME
From feastingathome.com
VEGGIE POT PIE RECIPE – RISE GARDENS
From risegardens.com
THE BEST VEGETARIAN POT PIE RECIPE - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
VEGETARIAN SKILLET POT PIE | KITCHN
From thekitchn.com
VEGETABLE POT PIE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
VEGETARIAN POT PIE - THE VEGGIE TABLE
From theveggietable.com
VEGETABLE POT PIE WITH BUTTERNUT SQUASH | FEASTING AT HOME
From feastingathome.com
CREAMY VEGETABLE POT PIE - DISHING OUT HEALTH
From dishingouthealth.com
VEGETARIAN POT PIE - DEL'S COOKING TWIST
From delscookingtwist.com
VEGETARIAN PIE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST VEGETARIAN POT PIE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
EASY VEGETARIAN POT PIES | PERFECT HOLIDAY RECIPE - OH MY VEGGIES
From ohmyveggies.com
COZY VEGETARIAN POT PIE – A COUPLE COOKS
From acouplecooks.com
EASY VEGAN POT PIE RECIPE - WOW, IT'S VEGGIE?!
From wowitsveggie.com
BISCUIT & VEGETABLE POT PIE (CASSEROLE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGGIE POT PIE RECIPE - BUILD YOUR BITE
From buildyourbite.com
CREAMY VEGETABLE POT PIE | SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #savory-pies #main-dish #vegetables #one-dish-meal #4-hours-or-less
You'll also love