Vegetable Pot Pie
Potatoes, carrots, onion, peas, and green beans in a creamy thyme sauce, baked under a golden pie crust or biscuits.
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Ingredients
- 2 teaspoons olive oil
- 2 cups potatoes diced
- 4 ounces carrots diced
- ⅓ cup onion chopped
- ⅓ cup butter
- ⅓ cup flour
- 1 ⅔ cups broth your favorite
- ⅔ cup milk
- ¼ teaspoon celery salt
- ½ teaspoon dried thyme
- ¼ cup frozen peas
- ¼ cup frozen green beans
- 1 pie crust or biscuits
- 2 tablespoons milk for brushing
Instructions
- Heat the oven to 425°F.
- In a large skillet, sauté the potatoes in the olive oil over medium-high heat until they're partially translucent.
- Add the carrots and onion. Sauté until soft, but don't let them brown.
- Add the butter to the pan and let it melt.
- In a measuring cup, stir the broth and milk together.
- Sprinkle the flour over the vegetables in the pan and stir well.
- Slowly add a small amount of the broth mixture to the pan, stirring until it's smooth. Repeat until all of the broth mixture is in.
- Add the celery salt, thyme, peas, and green beans. Stir until combined.
- Pour the filling into an 8x8-inch baking dish and top it with the crust.
- Cut slits in the crust to vent the steam, and brush it with the 2 tablespoons of milk.
- Bake for 30 to 45 minutes, until the crust is golden brown.
Notes
- Chicken, beef, or vegetable broth all work. Vegetable broth makes the pie vegetarian.
- Adding the broth a little at a time keeps the sauce from turning lumpy.
- Set the dish on a baking sheet to catch any filling that bubbles over.
- Let the pie rest for 10 minutes before serving so the sauce can thicken.
- Leftovers keep for 3 days in the fridge.
- Homemade Instant Pot bone broth works anywhere this recipe calls for broth.
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