Best 5 Quick And Easy Vegetable Potpie Recipes
**Vegetable Potpie: A Comforting and Nutritious Dish That Will Satisfy Your Soul**
Indulge in the warmth and comfort of a classic Vegetable Potpie, a delectable dish that tantalizes the taste buds and nourishes the body. This hearty and flavorful creation is a perfect blend of tender vegetables, enveloped in a golden, flaky crust. With its medley of colorful vegetables, each bite offers a symphony of flavors and textures that will leave you craving more. Whether you're a vegetarian seeking a satisfying main course or a meat-lover looking for a healthier option, this Vegetable Potpie is sure to become a favorite.
**Recipes Included:**
1. **Classic Vegetable Potpie:** This timeless recipe is a culinary masterpiece that showcases the simplicity and elegance of fresh vegetables. With a combination of carrots, celery, peas, and corn, all enveloped in a creamy sauce and topped with a golden crust, this potpie is a true comfort food classic.
2. **Vegan Vegetable Potpie:** For those seeking a plant-based alternative, the Vegan Vegetable Potpie offers a delicious and nutritious option. This recipe features an array of vegetables, including sweet potatoes, spinach, and mushrooms, simmered in a creamy, plant-based sauce. Topped with a flaky, vegan crust, this potpie is a delightful indulgence for vegans and vegetarians alike.
3. **Chicken and Vegetable Potpie:** For those who enjoy the classic combination of chicken and vegetables, the Chicken and Vegetable Potpie is a must-try. Tender pieces of chicken are combined with a variety of vegetables, such as carrots, celery, and peas, in a savory sauce. Topped with a golden crust, this potpie is a harmonious blend of flavors and textures that will satisfy even the most discerning palate.
4. **Individual Vegetable Potpies:** If you're looking for a fun and convenient way to enjoy your Vegetable Potpie, the Individual Vegetable Potpies are the perfect choice. These single-serving potpies are made with the same delicious filling as the classic recipe, but they're baked in individual ramekins, making them perfect for a quick and easy meal or a delightful appetizer.
With its versatility and endless variations, Vegetable Potpie is a dish that can be enjoyed by people of all ages and dietary preferences. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will guide you through the process of creating this comforting and satisfying dish. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling nourished and satisfied.
VEGETABLE POT PIE
Vegetable Pot Pie, a comforting meatless dish that is quick, and super easy to make. Made with mixed fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.
Provided by Daniela Apostol
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
- Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
- Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
- Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
- Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
- Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
- Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
- Press gently with your fingers, so that the pastry fits well around the pots.
- Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
- Serve hot!
Nutrition Facts : Calories 488 kcal, Carbohydrate 80 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 856 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
QUICK AND EASY VEGETABLE POTPIE
This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.
VEGETABLE POT PIE
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Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.
Provided by Jessica Gavin
Categories Dinner Comfort Food Kid-friendly
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
- Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.
Nutrition Facts : Calories 584 kcal, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 6 g, Protein 12 g, SaturatedFat 9 g, Sodium 495 mg, Sugar 8 g, Fat 33 g, ServingSize 8 vegetable pot pies (8-ounce sized ramekins), UnsaturatedFat 0 g
HEARTY CHICKPEA POTPIE
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 760mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
IMPOSSIBLY EASY CHICKEN POT PIE
There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g
Tips:
- Prep Your Veggies Right: For even cooking, cut your veggies into uniform sizes.
- Don't Overcook the Vegetables: Keep an eye on them so they stay crisp-tender.
- Use a Variety of Vegetables: Mix and match your favorites for a colorful and flavorful potpie.
- Make a Roux: This will help thicken your sauce and give it a rich, creamy texture.
- Use a Good Quality Broth: It will make a big difference in the flavor of your potpie.
- Don't Be Afraid to Experiment: Try different herbs, spices, and cheeses to find your perfect combination.
Conclusion:
With a little planning and effort, you can make a delicious and hearty vegetable potpie that the whole family will love. This classic comfort food is perfect for a cold night, but it's also light and flavorful enough to enjoy any time of year. So next time you're looking for an easy and satisfying meal, give this vegetable potpie recipe a try. You won't be disappointed.
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