Vegetable Pot Pie
Here is a veggie-filled pie enriched with bits of cheddar cheese and topped with a flaky crust. And it’s pretty enough for a fancy brunch or dinner with friends.
Number of servings : 6
Prep time: 20
Cooking time: 55
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
2 tablespoons butter
2 celery stalks, coarsely chopped
1 yellow onion, coarsely chopped
1 large carrot, peeled and cut into small chunks
1 small red bell pepper, seeded and coarsely chopped
3/4 teaspoon dried thyme, crumbled
3 tablespoons all-purpose flour
1 cup vegetable broth or bouillon
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen pearl onions
2 ounces cheddar cheese, cut into small cubes
Lattice pastry top or plain pastry circle for one-crust 9-inch pie
1. In large nonstick saucepan over medium heat, melt butter. Add celery, onion, carrot, pepper, and thyme. Sauté until vegetables are tender, 10 minutes.
2. Stir in flour until well blended. Stir in broth. Increase heat to medium-high. Add broccoli, cauliflower, and pearl onions. Bring to boil, then lower heat and simmer, uncovered, 15 minutes. Remove saucepan from heat. (If making filling ahead, let cool to room temperature. Cover and refrigerate.)
3. Preheat oven to 400°F. Spread vegetable mixture in 9-inch glass or ceramic pie plate. Top with cheese. Cover filling with pastry. Trim edges. (If crust is not lattice, cut 6 long slits in it to vent steam.) Place dish on baking sheet.
4. Bake until pastry is golden and filling is bubbly, 25 to 30 minutes. Let stand 10 minutes.