Description
Made with all pantry and freezer ingredients, this Vegetarian Pot Pie is an incredibly easy dinner that is filling and healthy.
Ingredients
Scale
- 2 tablespoons butter (optional)
- 1 bag frozen mixed vegetables
- 1 bag frozen peas
- 1 bag frozen corn
- 1 can chickpeas (garbanzo beans)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried, crushed rosemary
- 1/4 teaspoon black pepper
- 1/3 cup flour
- 3 cups vegetable broth
- 1 premade refrigerated pie crust dough
Instructions
- Preheat the oven to 375 degrees
- In a large cast iron skillet (I used a 12 inch) melt 2 tablespoons butter (see notes if not using butter)
- Add the vegetables, chickpeas, and seasoning and cook until everything is warm, about 5 minutes.
- Stir in the flour until the vegetables are well coated. Cook until the raw flour taste has cooked off, about 2 minutes.
- Add the vegetable broth and bring to a simmer. Simmer until the sauce is thickened, about 5 minutes.
- Add the pie crust directly to the top of the vegetables.
- Bake in the preheated oven for 30 minutes. Allow to sit for 5-10 minutes before serving. Enjoy!
Notes
- I love making mine in a 12-inch cast iron skillet because I can make the filling and bake the pie in one pan. Easy clean up! If you don’t have a cast iron or oven safe skillet, simply transfer the filling to a pie plate and then add the crust before baking.
- Chickpeas add fiber, protein, and nutrients. Other beans can be substituted if you don’t have garbanzo beans or your family doesn’t like them. I think cannellini beans would be a good fit here.
- I don’t use any milk or heavy cream because I wanted to keep the recipe with mostly all nonperishable products. If you’d like to use it, reduce the vegetable stock/broth to 2 1/2 cups and use 1/2 cup whole milk or heavy cream. You can also use any unsweetened, non-dairy milk.
- Butter adds nice flavor, but feel free to omit it and use vegetable broth/stock in its place or substitute oil.
- You can use whatever blend of vegetables you prefer.
- Prep Time: 2 minutes
- Cook Time: 42 minutes
- Category: dinner recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 437
- Sugar: 7.5 grams
- Fat: 15.7 grams
- Saturated Fat: 6.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 66.4 grams
- Fiber: 9.9 grams
- Protein: 11.7 grams