Hearty Vegetable Pot Pie
A comforting vegetarian pot pie filled with hearty vegetables and creamy sauce.
Equipment
- Large pot or Dutch oven For sautéing vegetables and making the sauce.
- Microwave For cooking the potatoes quickly.
- Mixing bowl For combining the cooked vegetables.
Ingredients
Main Ingredients
- 3 medium Yukon gold potatoes
- 3 tablespoons olive oil divided
- 1 large onion finely chopped
- 6 medium carrots peeled and sliced ¼-inch thick
- 2 tablespoons unsalted butter
- 0.5 cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 0.75 cup frozen peas thawed
- 1 note No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Pierce the potatoes with a fork or knife, then microwave until cooked through (about 5-10 minutes). Let them cool slightly, then chop into ½-inch to 1-inch dice. Place the cubed potatoes in a large bowl and set aside.
- In a large pot or Dutch oven over medium-high heat, add 1 tablespoon of oil. Sauté the onions until they start to brown and caramelize (about 15-20 minutes). This step adds a deep flavor to your dish. Add the carrots and continue cooking until tender (about 5-7 minutes). Transfer the cooked vegetables to the bowl with the potatoes and set aside.
- Reduce the heat to medium, then add the butter and 2 tablespoons of oil to the same pot. Once the butter melts, stir in the flour and cook, stirring constantly for 1 minute to form a roux. Gradually stir in the broth, milk, thyme, salt, and pepper. Keep stirring as the sauce thickens, which should take about 5 minutes.
- Stir the cooked vegetables and peas into the sauce. Cook on medium-low for 15 minutes, stirring occasionally. Adjust seasoning with salt and pepper according to your taste. Serve hot and enjoy your hearty vegetable pot pie!
Notes
You can customize this pot pie by adding other vegetables like mushrooms or green beans. For a richer flavor, you can use a mix of beef and vegetable broth.