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vegetable-pot-pie-casserole-recipe

Vegetable Pot Pie Casserole Recipe

A comforting and hearty vegetable pot pie casserole perfect for any meal.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl
  • Whisk

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!

Nutrition value:

Calories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 5gCholesterol: 10mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Keywords:

Keyword Casserole, Vegetable Pot Pie
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