Vegetable Pot Pie

It’s been snowy and cold here all day today, and the forecast is calling for much of the same for the next week. Boomer and I went for our daily walk this afternoon and mid-way through I was seriously regretting not putting on a few extra layers of clothes. Of course, Boom was totally oblivious to the cold snowyness and he frolicked around chasing squirrels, completely ignoring the fact that I was turning into a human icicle.

Once we got home and I had a chance to thaw out and regain feeling in my extremities I decided I needed something warm and delicious for dinner. I’ve made this creamy vegetable pot pie several times since this fall when the weather turned cold and it always comes out well. When I was growing up we used to eat frozen chicken pot pies occasionally, and I remember them as one of my favorite comfort foods, right up there with macaroni and cheese. This homemade vegetable pot pie is easy to make and it’s significantly better than any version you’ll find in the freezer section of your grocery store!

Vegetable Pot Pie

Ingredients

  • 1 cup carrots, chopped
  • 1 cup frozen green peas
  • 1/2 cup celery, chopped
  • 1 medium Yukon Gold potato, cut into chunks
  • 1/3 cup butter
  • 1 medium yellow onion, diced
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 3/4 cups vegetable broth
  • 2/3 cup milk
  • 2 unbaked pie crusts (refrigerator crust or homemade)
Directions
  1. Preheat the oven to 400 degrees and start boiling a large pot of water on the stove.
  2. Add the peas and chopped potato, celery, and carrots to the pot of water. Boil for 15 minutes then remove from heat and drain. Set aside.
  3. In a saucepan over medium heat, melt the butter and cook the onions until they are soft and translucent. Add the flour, salt and pepper and very slowly whisk in the broth and milk. Simmer until thick, then remove from heat and set aside.
  4. Press the bottom crust into a 9-inch pie dish and fill with the vegetables. Pour the white onion sauce over the vegetables and then cover with the top crust. Seal the edges and make several small slits in the the top crust to allow steam to escape.
  5. Place the pie pan on a round baking pan in case it bubbles over, and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbly. Cool for about 10 minutes before serving. Enjoy!
Adapted from Sing For Your Supper
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