Description

Spring Vegetable Pot Pie is a delightful, hearty dish that captures the essence of the season with its fresh vegetables and creamy filling, all enveloped in a flaky golden crust. Perfect for family dinners or gatherings, this pot pie is not only simple to make but also a fantastic way to celebrate the vibrant flavors of spring. Serve it warm, and experience the joy of sharing home-cooked comfort food that brings loved ones together.

Ingredients

Scale

2 cups mixed seasonal vegetables (carrots, peas, green beans)
1 sheet puff pastry (thawed)
1 cup low-sodium vegetable broth
1/2 cup heavy cream (or plant-based alternative)
3 cloves garlic (minced)
1 medium sweet onion (diced)
2 tsp fresh thyme (chopped)
2 tsp fresh rosemary (chopped)
Salt & pepper to taste
2 tbsp olive oil

Instructions

Preheat oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
In a large skillet over medium heat, heat olive oil and sauté diced onions until translucent. Add minced garlic and cook for an additional minute.
Stir in mixed vegetables along with salt and pepper; cook until tender yet colorful, about 5 minutes.
Pour in vegetable broth and heavy cream; simmer until slightly thickened.
Add fresh herbs, adjust seasoning as necessary.
Spoon filling into the baking dish, cover with puff pastry, cut slits for steam, and tuck edges as desired.
Bake for 25-30 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 580mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg

Keywords: Feel free to substitute any favorite vegetables like zucchini or asparagus.