Mmmm Veggie Pie

Get ready to savor the comforting goodness of "Mmmm Veggie Pie," a hearty and wholesome dish that's packed with vibrant vegetables and rich, creamy flavor. Perfect for a cozy dinner or special family meal, this recipe layers sautéed carrots, celery, mushrooms, peas, and spinach in a velvety thyme- and rosemary-infused cream sauce, all encased in a flaky, golden pie crust. With its easy-to-follow steps and balance of healthy ingredients and indulgent textures, this vegetarian pot pie is guaranteed to impress. Whether you're a veggie lover or simply craving comfort food, this savory pie is your answer. Serve it warm and watch it disappear!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cups baby spinach
• 8 oz mushrooms, sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package pre-made pie crust (top and bottom)
• 1 egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes, until soft and translucent.

Step 4

Stir in the minced garlic, carrots, celery, and mushrooms. Cook for 6-8 minutes until the vegetables are slightly softened.

Step 5

Add the frozen peas and baby spinach, stirring until the spinach wilts. Remove the mixture from the skillet and set aside.

Step 6

In the same skillet, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1 minute.

Step 7

Gradually whisk in the vegetable broth and cream until smooth. Continue cooking until thickened, about 3 minutes.

Step 8

Stir in the thyme, rosemary, salt, and black pepper. Combine with the cooked vegetable mixture.

Step 9

Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 10

Pour the vegetable filling into the pie crust, spreading it out evenly.

Step 11

Cover the filling with the second pie crust. Trim, seal, and crimp the edges to secure.

Step 12

Cut a few small slits in the top crust to allow steam to escape.

Step 13

Brush the top crust with beaten egg for a golden finish.

Step 14

Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.

Step 15

Remove from the oven and let the pie rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1899 grams (1899.0g)

Amount per serving	% Daily Value*
Calories	3931

Total Fat 240.30g	308%
Saturated Fat 85.80g	429%
Polyunsaturated Fat 3.40g
Cholesterol 368mg	123%
Sodium 5652mg	246%
Total Carbohydrate 385.30g	140%
Dietary Fiber 32.40g	116%
Total Sugars 44.40g
Protein 62.20g	124%

Vitamin D 64IU	319%
Calcium 405mg	31%
Iron 21mg	114%
Potassium 3098mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 6.3%

Carbs: 39.0%