Description
Spring Vegetable Pot Pie is a vibrant, comforting dish that celebrates the flavors of spring. This delightful pot pie features tender seasonal vegetables enveloped in a rich, creamy sauce, all encased in a flaky golden crust. Perfect for gatherings or cozy dinners at home, it’s a recipe that will have everyone clamoring for seconds. Easy to prepare and adaptable to your favorite veggies, this dish brings warmth and joy to the table.
Ingredients
Scale
- 1 store-bought pie crust (9-inch)
- 2 medium carrots, diced
- 2 Yukon Gold potatoes, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup frozen peas
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth (low-sodium)
- 2 tsp fresh thyme, chopped
- 2 tbsp cornstarch mixed with water
- ½ cup sour cream or cream cheese
Instructions
- Preheat oven to 425°F (220°C).
- Roll out the pie crust into a greased 9-inch pie dish.
- Sauté onion in olive oil over medium heat until translucent; add garlic and cook until fragrant.
- Stir in carrots and potatoes; sauté until slightly softened.
- Add green beans, peas, vegetable broth, thyme, and cornstarch mixture; simmer until thickened.
- Remove from heat and stir in sour cream or cream cheese.
- Pour filling into prepared crust and top with another layer of crust or fold over excess from the bottom.
- Cut slits in the top crust for steam to escape; bake for 25–30 minutes until golden brown.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg