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Vegetable Pot Pie

Vegetable Pot Pie

This vegetable pot pie is the perfect winter warmer, and it also gives you lots of vitamins. Here is how you can make it at home:

vegetable pot pie

  • 1 butternut squash, peeled and cut into 1-inch pieces
  • 1 cauliflower
  • 2 parsnips
  • 1 cup of baby carrots
  • 1 sweet red pepper
  • ½ tsp of black pepper
  • 2 tbsp of olive oil
  • 1 cup of vegetable broth
  • 1 tbsp of corn starch
  • ¾ tsp of dried thyme
  • ¾ tsp of dried oregano
  • 2 tbsp of bread crumbs
  • 1 package of rolled piecrusts
  • 2 tbsp of grated Parmesan cheese

Vegetable Pot Pie

First of all, begin by heating up your oven to a temperature of 450 degrees F. Take a large baking pan and then cover it thoroughly with nonstick cooking spray. Into a large bowl, add the squash, cauliflower, parsnips, carrot and pepper. Toss all of the vegetables with some olive oil and ¼ tbsp of salt and pepper. Spread them out onto the baking pan into a single layer, then bake at 450 degrees for 30 minutes, stirring occasionally.

Secondly, take the vegetable broth and pour it into a saucepan, stirring it with the cornstarch. Bring to a boil then lower the heat and let it simmer for one minute until it thickens. Sprinkle the thyme, oregano and the remaining salt and pepper. Into a large bowl, toss together the roasted vegetables, sauce and breadcrumbs.

Take one of the piecrusts and then fit it into a pie plate. Sprinkle cheese over the bottom then spoon out the vegetable mixture on top. Place the second piecrust on top and mold the edges together. Pierce a few times with a fork to create a vent.

Lastly, bake at 450 degrees for 15 minutes, the lower the heat to 400 degrees and bake for half an hour more. Let your vegetable pot pie cool and then slice and serve it.

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