Description

Spring Vegetable Pot Pie is a delightful celebration of seasonal produce, enveloped in a flaky crust and creamy filling. This comforting dish is perfect for family gatherings or a cozy weeknight dinner. With vibrant colors and fresh flavors, each bite transports you to sunny spring days. Easy to prepare and adaptable to your favorite vegetables, this pot pie will be the star of your table!

Ingredients

Scale

1 pie crust (store-bought or homemade)
1 cup fresh asparagus, chopped
1 cup carrots, diced
1 cup frozen peas
2 small Yukon Gold potatoes, diced
1 medium sweet onion, chopped
2 cloves garlic, minced
1 cup low-sodium vegetable broth
½ cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C) and grease a pie dish.
In a skillet over medium heat, melt butter and sauté onion and garlic until fragrant.
Add asparagus, carrots, potatoes, peas, thyme, rosemary, broth, and cream; simmer for about 10 minutes.
Season with salt and pepper; pour filling into the pie crust.
Cover with top crust or lattice; seal edges.
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 slice (150g)
Calories: 320
Sugar: 4g
Sodium: 240mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 6g
Cholesterol: 40mg

Keywords: Customize with your favorite vegetables or herbs. Brush crust with egg wash for a shiny finish.