Loaded Veggie Pot Pie

Name: Loaded Veggie Pot Pie
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 sheets puff pastry; 3 tablespoons butter; 1 onion; 2 cups mushrooms; 2 carrots; 2 potatoes; 1 cup peas; 3 cloves garlic; 3 tablespoons all-purpose flour; 1.5 cups vegetable stock; 1/2 cup heavy cream; 1 teaspoon thyme

Creamy vegetables wrapped in golden puff pastry, a cozy dinner classic with earthy mushrooms and tender root vegetables.

55 min · Comfortable · 520 cal · 12g protein · $3.20/serving · American

Comfort Food Vegetarian

55minutes

4servings

520calories

12gprotein

$3.20per serving

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Ingredients (serves 4)

2 sheets puff pastry
3 tablespoons butter
1 onion
2 cups mushrooms
2 carrots
2 potatoes
1 cup peas
3 cloves garlic
3 tablespoons all-purpose flour
1.5 cups vegetable stock
1/2 cup heavy cream
1 teaspoon thyme

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Instructions

1
Preheat oven to 400°F. Cut onion, mushrooms, carrots, and potatoes into bite-sized pieces.
2
Melt butter in a large pot over medium heat. Sauté onion and minced garlic for 3 minutes until softened.
3
Add mushrooms, carrots, and potatoes. Cook 8 minutes, then sprinkle flour and stir constantly for 1 minute.
4
Pour in vegetable stock and heavy cream. Add peas and thyme. Simmer 10 minutes until vegetables soften.
5
Transfer filling to a 9-inch pie dish. Top with puff pastry sheet and cut vents. Brush with egg wash.
6
Bake 25 minutes at 400°F until pastry is golden brown.