Vegetable Pot Pie Recipe
This easy Vegetable Pot Pie recipe is filled with cauliflower, carrots and peas. The cauliflower pot pie is easy to make with frozen pie crusts. It's a healthy vegetarian dinner your family will love!
Servings 8
Ingredients
- 1 small head cauliflower chopped into florets, about 4 cups
- 1/2 cup carrots diced
- 1/2 cup frozen peas
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cup vegetable or chicken broth
- 2/3 cup milk
- 1/2 tespoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 2 9 inch frozen pie crusts
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of water to a boil. Add cauliflower, carrots and frozen peas and cook for 10 minutes to soften vegetables. Drain.
- Remove pie crusts from freezer. Keep one pie crust in aluminum foil pan and place on top of cookie sheet. Add vegetables into the pie crust.
- In a medium saucepan melt butter until melted. Add your flour and whisk until combined. Add chicken broth, milk, salt, pepper and celery seed and continue to stir until creamy, about 5 minutes.
- Pour cream sauce over the vegetables in the pie, stirring vegetables so everything is coated.
- Place other frozen pie crust on top, using a fork to pierce together the sides. Use a knife or fork to cut a few holes in the top of the pie so steam can escape.
- Bake for 40 minutes or until browned.
- Let cool for 15 minutes before serving.