Vegetable Pot Pie

Pot pies have been enjoyed as a comfort food for centuries, with the first known recipe dating back to 14th-century England.

This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Vegetable Pot Pie

Cooking Method: Baking Cuisine: American, British Courses: Comfort Food, Dinner, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 20 mins

Servings: 6 Calories: 2100

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 2 medium Carrots
• 2 medium Potatoes
• 1 cup Frozen Peas
• 1 cup All-Purpose Flour
• 2 cup Vegetable Broth
• 1 tablespoon Soy Sauce
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 sheet Puff Pastry

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add chopped onion and minced garlic, cook until softened.
4. Stir in diced carrots and potatoes, cook for 5 minutes.
5. Add frozen peas and cook for another 2 minutes.
6. Sprinkle flour over the vegetables and stir well.
7. Gradually pour in vegetable broth and soy sauce, stirring constantly.
8. Add thyme, rosemary, salt, and black pepper.
9. Simmer for 5 minutes until the mixture thickens.
10. Transfer the vegetable filling to a baking dish.
11. Roll out the puff pastry and cover the baking dish.
12. Cut slits in the pastry to allow steam to escape.
13. Bake for 30-35 minutes until the pastry is golden brown.
14. Let it rest for 10 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.