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**Vegetable Pot Pie Recipe: A Comforting and Hearty Dish for All Seasons**
If you’re in the mood for a comforting, hearty, and flavorful dish, look no further than a classic **Vegetable Pot Pie**. This delicious, savory pie is loaded with a medley of fresh vegetables and enveloped in a flaky, golden crust. It’s the ultimate comfort food that is perfect for a cozy family dinner, a potluck, or even a holiday gathering. Whether you’re a vegetarian or simply looking for a healthy, satisfying meal, this vegetable pot pie is sure to become a family favorite.
### Why You’ll Love This Vegetable Pot Pie
– **Comforting and Hearty**: The rich, creamy filling combined with a crispy, buttery crust offers a satisfying meal that is perfect for any time of the year.
– **Customizable**: You can easily adjust the vegetables or add your favorite ingredients to suit your tastes or what you have on hand.
– **Great for Meal Prep**: This pot pie is perfect for making ahead and can be stored in the fridge or freezer for later, saving you time on busy days.
– **Nutritious**: Packed with colorful vegetables, this dish is a great way to get a variety of nutrients while enjoying a comforting meal.
### Ingredients You’ll Need
To make this Vegetable Pot Pie, you’ll need the following ingredients:
#### For the Filling:
– 2 tablespoons **olive oil** (or butter)
– 1 small **onion**, chopped
– 2 cloves **garlic**, minced
– 2 medium **carrots**, peeled and diced
– 1 cup **frozen peas**
– 1 cup **diced potatoes** (about 2 medium potatoes)
– 1 cup **corn kernels** (fresh, frozen, or canned)
– 1 cup **green beans**, cut into 1-inch pieces
– 1/4 cup **flour**
– 1 1/2 cups **vegetable broth**
– 1/2 cup **milk** (or plant-based milk for dairy-free)
– Salt and pepper to taste
– 1 teaspoon **dried thyme**
– 1/2 teaspoon **dried rosemary**
– 1/2 teaspoon **paprika** (optional, for added flavor)
#### For the Crust:
– 1 package of **refrigerated pie crusts** (or homemade pie crust, if preferred)
– 1 tablespoon **butter** (optional, for brushing the crust)
– **Fresh herbs** (optional, for garnish)
### How to Make Vegetable Pot Pie
Making this vegetable pot pie is easier than it may seem, and the end result is a delicious, comforting dish that will make everyone at the table smile.
#### Step 1: Prepare the Vegetables
Start by prepping your vegetables. Peel and dice the **carrots**, chop the **onion**, and cut the **potatoes** into small cubes. If you’re using fresh **green beans**, cut them into 1-inch pieces. If you’re using frozen vegetables (peas, corn, and green beans), make sure they’re thawed before using them in the filling.
#### Step 2: Cook the Vegetables
In a large skillet or saucepan, heat the **olive oil** over medium heat. Add the **onion** and sauté for about 3-4 minutes until softened. Then, add the minced **garlic** and cook for another 30 seconds, until fragrant.
Add the **carrots**, **potatoes**, **peas**, **corn**, and **green beans** to the pan. Stir everything together and cook for about 5-7 minutes, allowing the vegetables to soften slightly.
#### Step 3: Make the Creamy Filling
Sprinkle the **flour** over the vegetable mixture and stir to combine. The flour will help thicken the filling. Gradually add the **vegetable broth**, stirring constantly to avoid lumps. Once the broth is incorporated, pour in the **milk** and continue to stir. Let the mixture cook for about 5-7 minutes, or until it thickens into a creamy consistency.
Season the filling with **salt**, **pepper**, **thyme**, **rosemary**, and **paprika** (if using). Taste and adjust the seasoning as needed. Once the filling has thickened and the vegetables are tender, remove the skillet from the heat.
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