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    You are in: Home / Recipes / Vegetable Pot Pie / Pies Recipe
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    Vegetable Pot Pie / Pies

    Vegetable Pot Pie / Pies. Photo by **Jubes**

    1/2 Photos of Vegetable Pot Pie / Pies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    I Cook Therefore I Am's Note:

    Finally comfort food for us vegetarians!! Posted for ZWT III these little guys are really good and the beauty part is you can make a lot of the filling and freeze it for later, and you can also vary the filling according to what vegetables you have left over.

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    Serves: 6



    Units: US | Metric


    1. 1
      Note: you will need 6 1 cup capacity ramekins for this recipe.
    2. 2
      Preheat oven to 415 degrees.
    3. 3
      Microwave the potato, carrot, and broccoli until just tender.
    4. 4
      Spray a pan with vegetable cooking spray and heat over medium heat, cook the onion and the bell pepper until just softened, put in the same bowl with the microwaved vegetables and add the thawed peas.
    5. 5
      Heat the butter in the pan and melt over medium heat, stir in the flour until absorbed to make a roux.
    6. 6
      Gradually add in the milk, stirring constantly, bring to a boil and then turn down to a simmer until thick.
    7. 7
      Add the cheese and egg yolks to the mixture and salt and pepper if desired.
    8. 8
      Add the sauce to the vegetables and stir in the mushrooms.
    9. 9
      Once the puff pastry has thawed out (make sure to read package directions) use one.
    10. 10
      of the ramekins to outline six circles of puff pastry. The puff pastry should be cut large enough to fit over the edge of the ramekins.
    11. 11
      Spray all of the ramekins with non-stick cooking spray and then fill them with the vegetable mixture.
    12. 12
      Top each ramekin with the puff pastry, seal the edges, and cut two or three small slits in the top of the pastry to release steam.
    13. 13
      Brush the tops of the pastry with the beaten egg.
    14. 14
      Bake for a half hour until the pastry is shiny and golden.
    15. 15

    Ratings & Reviews:

    • on March 06, 2009


      Yum! Yum! Yum!! Easy to make, esp. when you use frozen pie crusts like I did. I made substitutions based on veggies I had on hand, and it was delicious. My family LOVED it and asked it be placed in our "rotation"! Thanks for sharing this delicious, easy recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2009


      I loved this recipe! I made a few changes to add to the deliciousness. I added sage, thyme and a splash of wine to the veggies, cooking them a bit on the stove. And for the roux, I added a boullion cube (veg) to the sauce when I added the milk. I also made this in a double pie crust. This all combined to a yummy and easy dinner!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2008


      This was great! I subbed corn for the peas, spinach for the broccoli, and used homemade pie crust instead of puff pastry. It only cooked for 20 min, but was golden brown and bubbly. Delicious! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Vegetable Pot Pie / Pies

    Serving Size: 1 (360 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 725.0
    Calories from Fat 417
    Total Fat 46.4 g
    Saturated Fat 16.6 g
    Cholesterol 134.0 mg
    Sodium 525.0 mg
    Total Carbohydrate 61.0 g
    Dietary Fiber 5.5 g
    Sugars 5.5 g
    Protein 18.3 g

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