Vegetable Pot Pie
This hearty Vegetable Pot Pie transforms humble vegetables into a comforting masterpiece that's perfect for weeknight dinners or special occasions. The flaky, golden crust encases a medley of seasonal vegetables swimming in a velvety sauce that will satisfy even the most dedicated meat-eaters. This vegetarian classic proves that comfort food can be both nutritious and indulgent.
Prep Time
30 min
Cook Time
45 min
Serves
6 servings
Difficulty
medium
Ingredients
Ingredients
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This vegetable pot pie combines the comfort of traditional pot pie with the goodness of seasonal vegetables. The key to success lies in creating a flaky crust and a well-seasoned, creamy filling. Follow these steps carefully for a delicious vegetarian main course that will impress everyone at your table.
For a make-ahead option, prepare the filling and dough up to 2 days in advance and store separately in the refrigerator. Assemble and bake just before serving. You can also freeze the unbaked pie for up to 1 month - simply add 15-20 minutes to the baking time when cooking from frozen.