Skip to main content

Veggie Pot Pie

 


A Warm Reunion with a Special Friend: Veggie Pot Pie Recipe

It's been a long time since I've seen my childhood friend, Jane. We grew up together, sharing countless memories and adventures, but life has a way of taking us in different directions. So when she called me up and said she was coming to visit, I was over the moon. I wanted to make sure our reunion was special, so I decided to make one of her favorite dishes: veggie pot pie.

As I prepared the ingredients and started cooking, I couldn't help but reminisce about all the times we had shared a meal together. Whether it was a homemade pizza on a Friday night or a big bowl of spaghetti on a rainy day, food has always been a big part of our friendship. And as the delicious aroma of the pot pie filled my kitchen, I knew this dish would be no exception.

The recipe is simple, yet delicious. It starts with a sheet of puff pastry, which is then filled with a flavorful mixture of sautéed onions, garlic, carrots, potatoes, and peas. The vegetables are simmered in a savory broth of vegetable broth, thyme, rosemary, and a touch of salt and pepper. Once the filling is ready, the pastry is folded over and sealed, then brushed with a beaten egg for a golden brown finish.

As I set the pot pie on the table, Jane walked in the door and was greeted with the inviting aroma. We sat down and enjoyed our meal, catching up on everything that had happened in our lives since we last saw each other. As we dug in, the flaky pastry and tender vegetables brought back memories of our childhood, and we both couldn't help but smile.

This veggie pot pie recipe is not just a dish, it's a warm reunion with a special friend. I hope you'll enjoy it as much as we did.

 

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper, to taste
  • 1 egg, beaten

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the diced carrots, potatoes, and peas to the skillet and sauté for an additional 5 minutes.
  4. Pour in the vegetable broth and add the thyme, rosemary, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low and let it simmer for 10 minutes.
  5. Roll out the puff pastry on a lightly floured surface.
  6. Spoon the vegetable mixture onto one half of the puff pastry, leaving a 1-inch border around the edges.
  7. Brush the beaten egg around the edges of the puff pastry.
  8. Fold the other half of the puff pastry over the filling and press the edges to seal.
  9. Brush the top of the pot pie with the remaining beaten egg.
  10. Place the pot pie on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
  11. Let it cool for a few minutes before serving. Enjoy!

    Can be made vegan by omitting the eggs
Labels:

Comments

Post a Comment

Popular posts from this blog

Vegetable Hand Pies with a side of White Cream Sauce

  Thanksgiving is a time for gratitude, family gatherings, and of course, a feast that leaves everyone feeling full and content. But what happens when disaster strikes in the kitchen? It was a Thanksgiving I won't soon forget when our turkey, the centerpiece of our meal, turned out dry and overcooked. Panic set in as we faced the prospect of a Thanksgiving dinner gone wrong. That's when a simple recipe for Vegetable Hand Pies came to the rescue and saved our Thanksgiving. The Thanksgiving Dilemma Thanksgiving morning started like any other, with the aroma of roasting turkey filling the air. As the hours passed, anticipation grew, but when it was time to carve the turkey, we were met with disappointment. The turkey was dry, and our family's tradition of a succulent, juicy bird seemed like a distant memory. We needed a miracle to salvage this Thanksgiving. The Unexpected Hero: Vegetable Hand Pies In a moment of desperation, I remembered a recipe for Vegetable Hand Pies I had ...
Post a Comment
Read more

Gnocchi Poutine with Roasted Vegetables

Introduction: Life in a combat zone is anything but ordinary. It's a world of camaraderie, courage, and resilience. But amidst the chaos and challenges, I stumbled upon an unexpected and delightful discovery—a recipe that provided both comfort and creativity. Today, I want to share the story of how I found solace and flavor in the most unlikely place: a roasted vegetable poutine recipe. The Unexpected Inspiration: Deployed in a combat zone, I often found myself yearning for the comforts of home. Meals were rationed, and the options were limited. One day, I stumbled upon a crate of fresh vegetables that had been delivered as part of a morale-boosting effort. It was a rare sight, and it sparked an idea that would soon become my culinary sanctuary. The Ingredients: Among the vegetables in the crate were brussels sprouts, carrots, zucchini, and green beans. These humble ingredients would form the foundation of my roasted vegetable poutine. The next challenge was to source cheese curds...
Post a Comment
Read more

Spaghetti Squash and Sweet Potato Soup: A Hearty Dutch Oven Delight

  Introduction: In the world of culinary adventures, some recipes have a way of transcending time, continents, and even the most unassuming origins. The tale of our Spaghetti Squash and Sweet Potato Soup is one such story, a savory odyssey that spans from the high seas to your humble kitchen. Imagine, if you will, a recipe so captivating that it was stolen from pirates, evolving from a secret treasure to a beloved family heirloom. Today, we'll not only explore the delicious depths of this remarkable soup but also uncover the swashbuckling legend that brought it into our hands. The Legend of the Stolen Recipe: Our story begins on the sun-kissed shores of the Caribbean, where salty breezes and crashing waves serve as the backdrop to an age-old culinary legend. It was during the golden age of piracy, a time when daring buccaneers roamed the seas, that this remarkable recipe took root. Pirates, often stereotyped as fearsome figures of the high seas, had their own secrets and treasures,...
Post a Comment
Read more