Description

Indulge in the warmth of a homemade Spring Vegetable Pot Pie, featuring a golden, flaky crust and a colorful medley of seasonal vegetables simmered in a creamy sauce. This comforting dish is perfect for gatherings or cozy nights at home, bringing a burst of freshness to your table. With easy prep and endless variations, you can make it your own while enjoying every delicious bite.

Ingredients

Scale

2 cups mixed fresh vegetables (carrots, peas, green beans)
1 sheet puff pastry (thawed)
1 cup low-sodium vegetable broth
2 tbsp fresh parsley (chopped)
1 tsp fresh thyme (chopped)
1 medium onion (diced)
2 cloves garlic (minced)
1/2 cup whole milk or cream
2 tbsp unsalted butter
Salt and pepper to taste

Instructions

Prepare your veggies by washing and chopping them into bite-sized pieces.
In a large skillet over medium heat, melt the butter and sauté diced onion and minced garlic until translucent (about 5 minutes).
Add mixed vegetables and vegetable broth; cook for about 10 minutes until softened.
Stir in milk or cream and fresh herbs, seasoning well; let the mixture simmer to thicken.
Roll out puff pastry on a floured surface to cover your baking dish.
Pour the vegetable filling into the baking dish, cover with pastry, seal edges, and cut slits for steam.
Preheat oven to 400°F (200°C) and bake for 25-30 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (180g)
Calories: 320
Sugar: 4g
Sodium: 560mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg

Keywords: Feel free to swap vegetables based on availability or seasonality. Brush the pastry with an egg wash for an extra golden finish. For added flavor, incorporate spices like nutmeg or additional herbs.