Vegetable Pot Pie Recipe
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Joy Food Sunshine · by Laura Sandford★ 5.0 (3)

Vegetable Pot Pie Recipe

NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 9%
CARBS 21G49% OF CAL
3G FIBER15G OTHER3G TOTAL SUGAR
FAT 8G41% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian pot pie with roasted vegetables and creamy sauce under a homemade biscuit crust. Savory and comforting, it's a complete vegetarian main course.

mainamericancasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup + 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon granulated sugar
  • ¼ teaspoon fine sea salt
  • 2 Tablespoons salted butter (cold)
  • 2 Tablespoons sour cream
  • ½ cup whole milk
  • 2 Yukon gold potatoes (diced (about 2 cups) (or red potatoes))
  • 4 Tablespoons salted butter (divided)
  • ½ cup water
  • ½ cup onion (diced)
  • 1 Tablespoon minced garlic
  • 3 carrots (sliced thin)
  • 3 ribs of celery, ((1 heaping cup), sliced thin)
  • ½ teaspoon fine sea salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 2 cups vegetable broth
  • ¾ cup whole milk (or 2%)
  • ½ cup all-purpose flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 Tablespoon whole milk
  • 1 egg yolk
PREP
30M
SODIUM
333MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.