Name: Vegetable Pot Pie
Cook time: 1 h 2 min
Yield: 8 servings
Ingredients: 2 tablespoons of olive oil; 1 onion (small, diced); 3 cloves of garlic (minced); 1 cup of carrots; 1 cup of peas (frozen); 1 cup of maize; 2 potatoes (large, diced); 1/3 cup of all-purpose flour; 1 cup of milk (on non-dairy); 2 cups of vegetable broth (or store-bought); Black pepper (to taste); Salt (to taste); Double pie crust (homemade or store-bought)

Ingredients

Olive oil
Onion
Garlic
Carrot
Pea
Maize
Potato
All-purpose flour
Whole milk
Vegetable broth
Black pepper
Salt

2 tablespoons of olive oil
1 onion (small, diced)
3 cloves of garlic (minced)
1 cup of carrots
1 cup of peas (frozen)
1 cup of maize
2 potatoes (large, diced)
1/3 cup of all-purpose flour
1 cup of milk (on non-dairy)
2 cups of vegetable broth (or store-bought)
Black pepper (to taste)
Salt (to taste)
Double pie crust (homemade or store-bought)

Directions

This vegetable pot pie is a comforting and wholesome dish with a perfect balance of flavors and textures. The creamy, savory filling, packed with hearty potatoes and colorful vegetables, contrasts beautifully with the golden, flaky crust. Every bite is rich, satisfying, and nourishing. Enjoy it as a cozy side dish, or for a complete, balanced meal, pair it with a protein source like lentils or soy-based products such as tofu, among others.

Start by making the filling: Sauté onions and garlic in olive oil over medium heat until soft and translucent.(5 minutes)
Whisk in flour, vegetable broth, and milk.(2 minutes)
Add vegetables and simmer until the mixture thickened (5-10 minutes). Season with salt and black pepper to taste.(10 minutes)
Place one pie crust circle into a 9-inch pan and gently press it into the bottom and sides. Seal the edges, cut slits on top, and bake at 400°F (200°C) until golden brown (about 45 minutes).(45 minutes)