Mini Vegetable Pot Pies

Pot pies have been enjoyed since ancient times, with evidence of similar dishes dating back to the Roman Empire.

This is vegetarian and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Mini Vegetable Pot Pies

Cooking Method: Baking Cuisine: American Courses: Dinner, Lunch, Main Dish Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Pie Crust
• 1 cup Mixed Vegetables
• 1 small Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 2 tablespoon All-Purpose Flour
• 1 cup Vegetable Broth
• 1 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Dried Thyme

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Add mixed vegetables and cook until tender.
4. Sprinkle flour over the vegetables and stir well.
5. Gradually add vegetable broth and milk, stirring constantly until the mixture thickens.
6. Season with salt, black pepper, and dried thyme.
7. Remove from heat and let it cool slightly.
8. Roll out the pie crust and cut into circles to fit the muffin tin.
9. Place the pie crust circles into the muffin tin, pressing them gently.
10. Spoon the vegetable filling into each crust.
11. Bake for 20-25 minutes, or until the crust is golden brown.
12. Let the pot pies rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.