Veggie packed, homemade pie customizable to your tastes!
The creator of this recipe is vegan, so this recipe is adapted to not be vegan, but to be vegetarian. In my pre-low sodium life, I only consumed vegan milk and butter, but alas, life has evolved. This is mostly due to the fact that many vegan alternatives tend to be higher in sodium, so I generally keep regular milk, butter, and cheese on hand.
Now, veggie pot pie has always been part of my food love language. I have made many pies in my day, but this recipe is new, as I am not using canned “cream of…” soups to make the filling. I am also using a new store bought pie crust (Trader Joe’s frozen pie crust) because it comes in significantly lower (40mg per serving) in sodium than the traditional Pillsbury crust I have always used. The Trader Joe’s pie crust is frozen, but when thawed and cooked comes out very soft. It requires about an hour and a half to thaw – I did not know this and it hurt me a bit. It crumbled when I tried to unroll it, so I just rolled it out, which ended up working out for me because I used a rectangular casserole dish. I will note that its not as flavorful as the Pillsbury pie crusts. I put veggies in this pie based on what I enjoy in a pie. They were all fresh veggies. Speed up your preparation time with one of these veggie choppers.
In my opinion, step #11 in the preparation is the most crucial step. This is what gives your pie “made with love” vibes. If you don’t want your pie to be “made with love”, simply skip this step and the second half of step 15. For this recipe, I added a decorative “#11”, since this is recipe #11! The slits around it are to allow the pie to vent.
Source: What the heck do I eat now?
Ingredients
- 1 medium white onion, chopped
- 1 potato, peeled and cubed
- 2 large carrots, chopped
- 1 cup green beans, cut into 1′ pieces
- 1 cup peas
- 4 cloves minced garlic
- 4 tablespoons no-salt added butter
- 1 2/3 cup organic vegetable broth
- 2/3 cup milk
- 4 tablespoons flour
- 2 ounces cheddar cheese, cubed
- 2 frozen pie crusts
- Seasonings: use flavors you enjoy and measure with your heart. I used black pepper, onion powder, garlic powder, dried chives, Flavor Mate table blend
Preparation
- Pre heat oven to 425 degrees.
- In a large pot, boil the potato, carrots, and green beans for 15 minutes. With 2 minutes left, add the peas. Drain and set aside. Alternative Option: Steam veggies for 4-5 minutes.
- In a large skillet, melt butter and sauté the onion for 5 minutes. Add in the garlic and continue sautéing for 2 minutes.
- Stir in flour and seasonings.
- Slowly whisk in the veggie broth and then the milk. Whisk for about 5 minutes, or until thick and bubbly.
- Remove from heat and add in shredded cheddar cheese.
- Cover the bottom of your pie dish with one lay of crust. Bake for 5 minutes, then remove from oven.
- Combine sauce and veggies.
- Add filling to the bottom pie dish.
- Cover with the top pie crust. Seal the edges to the bottom pie crust, removing any excess crust hanging over.
- With the leftover pie crust, roll it out and put together a cute design and overlay it on the top crust.
- Cut several slits on the top crust around your cute design so allow the steam to escape.
- Bake for 30 minutes or until the crust is golden brown.
- Remove from oven and take a picture of your baked pie with its cute design. Share to your social media.
- Let cool for 10 minutes before serving.
Want to try more snacks, seasonings, other sauces, find some handy kitchen gadgets?! Check out this post to get some new ideas!
You should verify all nutritional values based on the products and quantities you use. You should modify any recipe to meet your individual needs.
Leave a Reply