Cozy Fall Veggie Pot Pie

November 20, 2023

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Written by Moon Child

November 20, 2023

·

Written by Moon Child

While many of you know I live a family life, we always try to spice things up in the kitchen with new recipes and flavors to keep meal time exciting. We cook a "special recipe" just about once a week and this particular week we rolled up to the grocery store without any ingredients list. We did a quick input into Chat GPT to see if there was any way we could get a quick and easy recipe out of it, to save time since normally we scour the internet to find blog posts & then adapt them to be with modifications that fit our diet needs. Anyhow, this is what Chat GPT came up with & it was pretty yum, so I thought I would share it all with you for the festive season ahead.

Ingredients:

For the Filling:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 cups diced potatoes
1 cup green beans, cut into bite-sized pieces
1 cup corn kernels (fresh, frozen, or canned)
1 cup peas (fresh or frozen)
1/4 cup all-purpose flour
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

For the Pie Crust:

2 store-bought pie crusts (or make your own)
1 egg (for an egg wash, optional)

Instructions:

Preheat your oven to 375°F (190°C).
In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for a few minutes until they become translucent.
Add the carrots, celery, and potatoes to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the green beans, corn, and peas. Cook for an additional 2-3 minutes.
Sprinkle the flour over the vegetables and stir to coat. Cook for another minute to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly. This will help thicken the mixture into a creamy sauce. Add the thyme, rosemary, salt, and pepper. Allow the mixture to simmer for 5-7 minutes, or until it thickens and the vegetables are tender.
Remove the pot from the heat and let the filling cool slightly.
While the filling cools, roll out one of the pie crusts and place it in the bottom of a pie dish.
Pour the cooled vegetable filling into the pie crust.
Roll out the second pie crust and place it on top of the filling. Pinch the edges of the two crusts together to seal the pot pie.
If desired, beat an egg and brush it over the top crust for a golden finish.
Cut a few small slits in the top crust to allow steam to escape.
Place the pot pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow it to cool for a few minutes before serving. Enjoy your delicious Veggie Pot Pie & don't forget to top it with a sriracha drizzle if you are a spice lover!