Root Vegetable Pot Pie
Pot pies have been enjoyed as a comforting dish for centuries, with early versions dating back to ancient Rome.
This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Root Vegetable Pot Pie
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Peel and dice the potatoes, carrots, parsnips, onion, and garlic.
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In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
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Add the diced potatoes, carrots, and parsnips to the skillet. Cook for 5 minutes, stirring occasionally.
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Sprinkle flour over the vegetables and stir to coat evenly.
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Slowly pour in the vegetable broth and milk, stirring constantly.
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Add thyme, rosemary, salt, and pepper. Stir well.
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Simmer for 10 minutes, or until the vegetables are tender and the sauce has thickened.
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Meanwhile, roll out one pie crust and line a pie dish with it.
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Pour the vegetable filling into the pie crust.
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Roll out the second pie crust and place it on top of the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
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Bake for 25-30 minutes, or until the crust is golden brown.
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Let the pot pie rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
