Description
Embrace the essence of spring with this delightful Spring Vegetable Pot Pie, featuring a flaky, buttery crust and a colorful medley of seasonal veggies enveloped in a creamy sauce. This comforting dish not only nourishes the body but also warms the heart, making it perfect for family gatherings or cozy dinners. With its vibrant flavors and inviting aroma, this pot pie is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1 cup fresh seasonal vegetables (carrots, peas, asparagus)
- 1 cup low-sodium vegetable broth
- 1/4 cup milk or heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Ice water as needed
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, mix flour and salt. Cut in chilled butter until crumbly. Gradually add ice water until dough forms.
- Roll out half the dough into a 12-inch circle and place it in a pie pan.
- In a skillet, heat olive oil over medium heat; sauté onions and garlic until fragrant. Add carrots and peas until tender.
- Stir in vegetable broth and cream; season with thyme, rosemary, salt, and pepper. Simmer for about 5 minutes.
- Pour the mixture into the prepared crust. Roll out remaining dough for the top crust, seal edges by pinching together.
- Cut slits in the top crust for ventilation and bake for 30-35 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: For variations, swap in your favorite seasonal vegetables or add cheese for extra richness. To avoid a soggy bottom crust, let the filling cool slightly before assembling.