Loading...
Hearty vegetable pot pie – a fiber-rich, homestyle comfort food that's pure soul-satisfaction!
A warm, comforting classic. Creamy vegetable filling with peas, carrots, and potatoes, all baked under a flaky, golden-brown pie crust. Perfect for a cozy family dinner.
Serving size: 1 slice
Fluffy baked egg squares packed with low-moisture vegetables, served with a side of peppery arugula and a bright lemon vinaigrette, perfect for a grab-and-go breakfast or light lunch.
A vibrant and versatile American meal prep bowl featuring a hearty mix of white beans and fresh vegetables, brightened with a zesty lemon-herb vinaigrette.
A simple yet elegant meal of flaky baked cod served alongside sweet, tender roasted cabbage wedges and caramelized onions. A one-pan wonder for easy prep and cleanup.
A hearty and balanced meal prep bowl featuring tender herbed chicken, sweet roasted root vegetables, and a base of fluffy quinoa. This meal is designed for easy assembly and reheating.
A light and fluffy pilaf made with millet, a nutritious and naturally gluten-free grain. It's tossed with finely diced vegetables and seasoned with herbs for a simple yet satisfying meal.
A comforting and wholesome meal featuring tender, roasted acorn squash halves filled with a savory mixture of grains, vegetables, and warm spices. It's a perfect dish for a cool evening.
Hearty vegetable pot pie – a fiber-rich, homestyle comfort food that's pure soul-satisfaction!
This american dish is perfect for dinner. With 402.2 calories and 7.73g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 400°F (200°C). Place one pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Set aside.
In a medium saucepan, combine the diced potatoes and carrots. Cover with water, bring to a boil, and cook for 8-10 minutes until just fork-tender. Drain thoroughly and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened. Stir in the minced garlic and dried thyme, and cook for 1 minute more until fragrant.
Sprinkle the all-purpose flour over the onions. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a thick paste (a roux).
Gradually whisk in the vegetable broth, followed by the whole milk, until the mixture is smooth. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until the sauce has thickened.
Remove the skillet from the heat. Stir in the cooked potatoes and carrots, frozen peas, frozen corn, salt, and black pepper. Mix until all vegetables are evenly coated.
Pour the vegetable filling into the prepared pie crust. Place the second pie crust over the top. Trim any excess dough, then crimp the edges to seal.
Using a sharp knife, cut 3-4 small slits in the top crust to allow steam to escape. Brush the beaten egg evenly over the top crust for an egg wash.
Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie rest on a wire rack for at least 15 minutes before slicing to allow the filling to set.
