Vegetable Pot Pie
Here is a veggie-filled pie enriched with bits of cheddar cheese and topped with a flaky crust. And it’s pretty enough for a fancy brunch or dinner with friends.
| Servings | Prep Time | Cook Time |
| 6servings | 20minutes | 55minutes |
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 55minutes |
Ingredients
- 2 tbsp butter
- 2 stalks celery coarsely chopped
- 1 yellow onion coarsely chopped
- 1 large carrot peeled and cut into small chunks
- 1 small red bell pepper seeded and coarsely chopped
- 3/4 tsp dried thyme crumbled
- 3 tbsp all-purpose flour
- 1 cup vegetable broth or bouillon
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup frozen pearl onions
- 2 oz cheddar cheese cut into small cubes
- Lattice pastry top or plain pastry circle for one-crust 9-inch pie
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large nonstick saucepan over medium heat, melt butter. Add celery, onion, carrot, pepper, and thyme. Sauté until vegetables are tender, 10 minutes.
- Stir in flour until well blended. Stir in broth. Increase heat to medium-high. Add broccoli, cauliflower, and pearl onions. Bring to boil, then lower heat and simmer, uncovered, 15 minutes. Remove saucepan from heat. (If making filling ahead, let cool to room temperature. Cover and refrigerate.)
- Preheat oven to 400°F. Spread vegetable mixture in 9-inch glass or ceramic pie plate. Top with cheese. Cover filling with pastry. Trim edges. (If crust is not lattice, cut 6 long slits in it to vent steam.) Place dish on baking sheet.
- Bake until pastry is golden and filling is bubbly, 25 to 30 minutes. Let stand 10 minutes
