vegetable pie

Vegetable Pie recipe that’s cozy, savory, and full of flavor — perfect for a family dinner or a comforting meal.

🥧 Savory Vegetable Pie

Ingredients:

• For the filling:

• 2 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1 cup potatoes, diced

• 1 cup mushrooms, sliced

• 1 cup peas (fresh or frozen)

• 1 cup corn (fresh or frozen)

• 1 cup broccoli or cauliflower florets

• 1 cup spinach or kale, chopped

• 1 tsp thyme (dried)

• 1 tsp rosemary (dried)

• Salt & black pepper, to taste

• 2 tbsp all-purpose flour

• 1 ½ cups vegetable broth

• ½ cup milk or cream

• For the crust (shortcut: use store-bought pie crust):

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 cup cold butter (cubed)

• 6–8 tbsp ice water

Instructions:

1. Make the crust:

   • In a bowl, mix flour and salt. Cut in butter until crumbly.

   • Slowly add ice water until dough comes together. Divide into two discs, wrap, and chill for 30 minutes.

2. Prepare the filling:

   • Heat oil in a skillet. Sauté onion and garlic until fragrant.

   • Add carrots, potatoes, and mushrooms. Cook for 7–8 minutes.

   • Stir in peas, corn, broccoli, and spinach. Season with thyme, rosemary, salt, and pepper.

   • Sprinkle flour over veggies and stir. Slowly add broth and milk, simmering until thickened (like a creamy stew). Remove from heat.

3. Assemble the pie:

   • Preheat oven to 375°F (190°C).

   • Roll out one crust and place in a 9-inch pie dish.

   • Add the vegetable filling.

   • Cover with second crust, sealing edges. Cut slits on top for steam.

4. Bake:

   • Brush crust with a little milk or egg wash for golden color.

   • Bake 40–45 minutes until golden brown and bubbling.

   • Let cool 10 minutes before slicing.

✨ Variations:

• Add cheese (cheddar, feta, or parmesan) to the filling for richness.

• Make it vegan by using plant-based butter and milk.

• Use puff pastry instead of pie crust for a lighter, flakier version.