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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.
For 6 servings
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.
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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.
This american recipe takes 75 minutes to prepare and yields 6 servings. At 402.2 calories per serving with 7.73g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
Add 1.5 cups of cooked, shredded chicken to the filling along with the vegetables for a non-vegetarian version.
Use a plant-based butter, full-fat oat milk or cashew cream instead of dairy milk, and ensure your pie crusts are vegan. Use a plant-based milk wash for the crust.
Mix 1 tablespoon of finely chopped fresh herbs (like parsley, rosemary, or chives) into the top pie crust dough before rolling it out.
Packed with vegetables like carrots, peas, and potatoes, this dish is a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
The variety of vegetables provides essential nutrients, including Vitamin A from carrots for eye health, and potassium from potatoes for heart function.
The combination of carbohydrates from the crust and potatoes provides a satisfying and sustained energy release, making it a perfect comfort food.
A typical slice contains approximately 450-550 calories, depending on the type of crust and dairy used.
It can be a balanced meal, offering carbohydrates, protein, and plenty of vitamins from the vegetables. However, the crust and creamy sauce are high in fat and calories. To make it healthier, you can use a whole wheat crust, low-fat milk, and load it with more vegetables.
Yes. You can assemble the entire pie, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
The key is a thick filling. Make sure your sauce is nicely thickened before pouring it into the crust. You can also pre-bake (blind bake) the bottom crust for 10 minutes before adding the filling for extra security.
Absolutely. You can freeze it baked or unbaked. For an unbaked pie, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the baking time. To freeze a baked pie, let it cool completely, slice it, and freeze individual portions.