Best 4 Creamy Vegetable Pot Pie Recipes
Indulge in a delightful culinary journey with our creamy vegetable pot pie, a comforting and hearty dish that exudes warmth and goodness. This classic comfort food features a flaky, golden-brown crust encasing a creamy, flavorful filling packed with an array of tender vegetables. Each bite offers a harmonious blend of flavors and textures, making it a perfect meal for a cozy family dinner or a special occasion. With its ease of preparation and customizable variations, this versatile recipe caters to diverse preferences and dietary restrictions, ensuring everyone can relish this comforting classic. Discover the magic of this creamy vegetable pot pie and embark on a culinary adventure that promises satisfaction and indulgence.
**Inside this article, you'll find:**
* **Classic Creamy Vegetable Pot Pie:** A detailed recipe for the traditional creamy vegetable pot pie, featuring a flaky crust and a rich, creamy filling brimming with an assortment of vegetables.
* **Vegan Creamy Vegetable Pot Pie:** A plant-based rendition of the classic pot pie, crafted with a vegan crust and a luscious, creamy filling made from plant-based milk and vegetables.
* **Gluten-Free Creamy Vegetable Pot Pie:** A gluten-free adaptation of the beloved pot pie, featuring a crispy, gluten-free crust and a creamy filling that caters to individuals with gluten sensitivities or preferences.
* **Creamy Vegetable Pot Pie with Chicken:** A hearty variation that combines the classic flavors of creamy vegetable pot pie with the protein-packed goodness of chicken, resulting in a satisfying and wholesome meal.
* **Creamy Vegetable Pot Pie with Sweet Potatoes:** A unique twist on the traditional pot pie, incorporating the sweetness and nutritional benefits of sweet potatoes into the creamy filling, creating a delightful and nutritious dish.
VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
SKILLET VEGETABLE POTPIE
Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.
Provided by Hetty McKinnon
Categories dinner, weeknight, pies and tarts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
- Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
- On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
- Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.
CREAMY VEGETABLE POT PIE
Make and share this Creamy Vegetable Pot Pie recipe from Food.com.
Provided by zboekelheide
Categories Savory Pies
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Make the dough:.
- Crumble salt, flour, and butter.
- Add water one tablespoon at a time.
- Stir lightly until dough clings in a ball.
- Roll with rolling pin to make dough for 2 pies.
- Cook the Vegetables:
- Ahead of time, boil the pearl onions, carrots, potatoes, and broccoli until they are not quite fully cooked.
- Make the filling:.
- Sauté celery and chopped onions with butter.
- Add flour to make a paste.
- Add milk and boullion.
- Cook until thickened.
- Add cooked vegetables, frozen vegetables, and spices.
- Put the filling in the pie crusts and put the tops on the pies.
- Bake 20-25 min at 375 degrees.
Nutrition Facts : Calories 393.6, Fat 26.9, SaturatedFat 16.2, Cholesterol 69.5, Sodium 211.1, Carbohydrate 31.4, Fiber 3, Sugar 2.6, Protein 8.3
Tips:
- For a flaky crust, use a combination of butter and shortening. Cut the butter into small pieces and work it into the flour until it resembles coarse crumbs. Then, add the shortening and work it in until the dough just comes together.
- To prevent the filling from becoming too thick, add a little bit of milk or cream.
- If you don't have a pie crust mix, you can make your own by following this recipe: 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces, 1/4 cup ice water.
- To make the pot pie ahead of time, assemble the pot pie and bake it for 30 minutes. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the pot pie in a 350°F oven for 30-45 minutes, or until it is heated through.
- If you don't have a Dutch oven, you can use a large casserole dish.
Conclusion:
This creamy vegetable pot pie is a hearty and flavorful dish that is perfect for a cold winter day. The flaky crust and creamy filling are sure to please everyone at your table. And the best part is, it's easy to make! So next time you're looking for a comforting and delicious meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #savory-pies #main-dish #vegetables #american #vegetarian #dietary #one-dish-meal #comfort-food #taste-mood #4-hours-or-less
You'll also love
