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This Vegetable Pot Pie Casserole is a comforting, hearty dish perfect for any night of the week. Imagine a creamy, savory filling packed with mixed vegetables like carrots, peas, and corn, all nestled under a golden, flaky puff pastry. It's a simple yet satisfying meal that brings warmth and flavor to your table. Let's get cooking!
Vegetable Pot Pie Casserole Recipe
Ingredients:
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup vegetable broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 sheet puff pastry
- 1 tbsp melted butter
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the flour and whisk continuously for about 1 minute.
- Slowly add the vegetable broth and milk, whisking constantly until the mixture thickens.
- Add the mixed vegetables, salt, pepper, and thyme. Stir well and cook for another 5 minutes.
- Pour the vegetable mixture into a baking dish.
- Cover with the puff pastry sheet, tucking in the edges. Brush the top with melted butter.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need to Make This Dish
Read more: Turkey Pot Pie Casserole Recipe
What you will need to make vegetable pot pie casserole
- Mixed vegetables: Adds color, texture, and a variety of flavors, making the dish hearty and nutritious.
- Vegetable broth: Provides a savory base, enhancing the overall flavor of the casserole.
- Milk: Adds creaminess, making the filling rich and smooth.
- All-purpose flour: Thickens the sauce, giving the casserole a satisfying consistency.
- Olive oil: Helps cook the flour and adds a subtle richness to the sauce.
- Dried thyme: Infuses the dish with a warm, earthy flavor, complementing the vegetables.
- Puff pastry: Creates a flaky, golden crust, adding a delightful contrast to the creamy filling.
- Melted butter: Gives the puff pastry a beautiful golden color and enhances its flavor.
Essential Tools and Instruments
What tools/instruments will be needed to make Vegetable Pot Pie Casserole Recipe
- Skillet: Essential for cooking the vegetable mixture and thickening the broth and milk.
- Whisk: Needed to ensure the flour blends smoothly with the liquids, preventing lumps.
- Baking dish: Holds the vegetable mixture and puff pastry while baking.
- Pastry brush: Useful for brushing melted butter on the puff pastry for a golden finish.
- Oven: Necessary for baking the casserole to perfection.
Vegetable Pot Pie Casserole Recipe
A comforting and hearty vegetable pot pie casserole perfect for any meal.
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Ingredients:
Filling
- 2 cups Mixed Vegetables (carrots, peas, corn)
- 1 cup Vegetable Broth
- 1/2 cup Milk
- 1/4 cup All-Purpose Flour
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Dried Thyme
Topping
- 1 sheet Puff Pastry
- 1 tbsp Melted Butter
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the flour and whisk continuously for about 1 minute.
- Slowly add the vegetable broth and milk, whisking constantly until the mixture thickens.
- Add the mixed vegetables, salt, pepper, and thyme. Stir well and cook for another 5 minutes.
- Pour the vegetable mixture into a baking dish.
- Cover with the puff pastry sheet, tucking in the edges. Brush the top with melted butter.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Let it cool for a few minutes before serving.
Notes:
This vegetable pot pie casserole is a great way to use up leftover vegetables. Feel free to add any other veggies you like!
Read more: Vegan Pot Pie Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 5gCholesterol: 10mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the vegetable mixture as per the recipe.
- Let it cool completely.
- Transfer to an airtight container.
- Store in the fridge for up to 2 days.
- When ready to bake, pour into a baking dish, cover with puff pastry, and bake as directed.
Freezing Instructions
- Prepare the vegetable mixture and let it cool.
- Pour into a freezer-safe container.
- Cover tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
- Once thawed, cover with puff pastry and bake as directed.
Using puff pastry instead of traditional pie crust gives the vegetable pot pie casserole a lighter, flakier texture, making it feel less heavy while still being comforting.
Frequently Asked Questions
FAQ:
Can I use fresh vegetables instead of frozen?
Yes, just make sure to chop them into small, even pieces for consistent cooking.
Can I make this recipe vegan?
Absolutely, just use a plant-based milk and vegan puff pastry.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight and then bake as directed.
What can I serve with this casserole?
A simple green salad or crusty bread pairs well with it.
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