Imagine diving into a piping hot, golden-crusted pot pie that's bursting with colorful vegetables and creamy goodness - all perfectly portioned just for you! These Individual Vegetarian Pot Pies are not just a meal; they're a cozy culinary experience that transforms ordinary ingredients into an extraordinary comfort food masterpiece. Whether you're a dedicated vegetarian or simply looking to add more plant-based delights to your menu, these personal-sized pies will revolutionize your dinner routine and leave everyone at the table begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup vegetable broth
- 1/4 cup flour
- 1/2 cup milk
- 1 tsp thyme
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your pot pies bake evenly and get a nice golden crust.
- If using a store-bought pie crust, remove it from the packaging and let it sit at room temperature for about 10 minutes. If making a homemade pie crust, prepare it according to your recipe and roll it out to fit your ramekins.
- In a medium saucepan over medium heat, add the mixed vegetables (carrots, peas, corn). Sauté for about 5 minutes until they start to soften.
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
- Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer, allowing it to thicken for about 3-5 minutes.
- Once thickened, reduce the heat to low and stir in the milk, thyme, salt, and pepper. Mix well to combine all the flavors and remove from heat.
- Divide the vegetable mixture evenly among four individual ramekins or small baking dishes.
- Roll out the pie crust and cut it into circles large enough to cover the tops of your ramekins. Alternatively, you can use the pie crust to line the ramekins if you prefer a bottom crust.
- Place the pie crust on top of each filled ramekin, pressing the edges down gently to seal. Use a knife to cut a few slits in the top of the crust to allow steam to escape while baking.
- In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the top of each pie crust for a beautiful golden finish.
- Place the ramekins on a baking sheet to catch any drips and transfer them to the preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once done, remove the pot pies from the oven and let them cool for a few minutes before serving. Enjoy your delicious individual vegetarian pot pies!
Tips
- Temperature is Key: Make sure your oven is fully preheated to 400°F for that perfect golden crust.
- Prevent Soggy Bottoms: If you want a crispy crust, consider pre-baking the bottom crust for 5 minutes before adding the filling.
- Vegetable Variety: Don't be afraid to experiment with different seasonal vegetables to keep your pot pies exciting.
- Make Ahead Friendly: You can prepare these pot pies in advance and refrigerate, adding 5-10 minutes to the baking time.
- Egg Wash Trick: For an extra glossy and golden crust, add a pinch of salt to your egg wash.
- Flavor Boosters: Try adding a splash of white wine or a sprinkle of nutritional yeast to enhance the filling's depth of flavor.
- Leftovers Storage: These pot pies can be refrigerated for 2-3 days and reheated in the oven to maintain their crispy crust.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 45mg
