White Vegetable Pot Pie
White Vegetable Pot Pie is the ultimate comfort food, featuring a flaky golden crust that encases a medley of tender vegetables in a creamy sauce. This delightful dish not only warms your soul but also brings family and friends together around the dinner table. Perfect for any occasion, from cozy weeknight meals to festive gatherings, this pot pie will impress with its rich flavors and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup diced Yukon Gold potatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 4 oz cream cheese
- 1 sheet puff pastry, thawed
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat; sauté onion until translucent. Add garlic and cook until fragrant.
- Stir in frozen vegetables and diced potatoes; season with salt, pepper, thyme, and rosemary. Cook for about 5 minutes.
- Pour in vegetable broth and add cream cheese; stir until creamy.
- Transfer the filling to a baking dish and cover with puff pastry, sealing the edges.
- Bake for 25-30 minutes until the crust is golden brown.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Feel free to substitute seasonal vegetables or add protein like tofu or chicken. For a gluten-free version, use gluten-free flour for thickening and ensure your puff pastry is gluten-free.