Description
Spring Vegetable Pot Pie is a heartwarming dish that celebrates the flavors of spring with a buttery, flaky crust and a medley of vibrant vegetables enveloped in a creamy sauce. This comforting recipe is perfect for family gatherings or cozy dinners, making it easy to bring joy to your table.
Ingredients
Scale
- 2 cups mixed fresh vegetables (carrots, peas, asparagus)
- 1 cup sweet onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1/2 cup heavy cream (or plant-based substitute)
- 1 sheet puff pastry, chilled
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and chop mixed vegetables into bite-sized pieces.
- In a skillet over medium heat, melt butter or oil. Sauté onions and garlic until soft (about 5 minutes).
- Add the mixed vegetables and vegetable broth; simmer for about 10 minutes until tender.
- Stir in heavy cream and herbs; let thicken for 3-5 minutes on low heat.
- Roll out the puff pastry and cut slits for ventilation. Pour filling into a greased baking dish, cover with pastry, trim excess dough, and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg