Vegetable Pot Pie (With Cauliflower and Frozen Mixed Vegetables)
This Vegetable Pot Pie is made with fresh cauliflower and frozen mixed vegetables in pre-made pie crusts. A simple cream sauce is poured on top of the veggies to hold it all together. This tastes like chicken pot pie, but instead is filled with all vegetables. It's comforting simple cooking that my family loves!
2cupsfrozen mixed vegetables(corn, carrots, green beans)
1/3cupbutter
1/3cupflour
1 1/2cupvegetable broth(or chicken broth)
2/3cupmilk
1/2tespoonsalt
1/4teaspoonpepper
1/4teaspooncelery seed
29 inchfrozen pie crusts
Instructions
Preheat oven to 425 degrees F. Remove pie crusts from freezer. If you're using store bought pie crusts that have the aluminum foil pan, you don't need to do anything else. If you're using homemade pie crusts, butter a pie pan and then roll out one pie crust to fill the pie pan.
Bring a large pot of water to a boil. Add cauliflower and frozen vegetables and cook until cauliflower is softened, about 8 minutes. Drain.
Add the cauliflower and vegetables into the pie crust.
In a medium saucepan over medium high heat melt butter. Add flour and whisk until combined. Add broth, milk, salt, pepper and celery seed and continue to stir until creamy and thickened, about 7 minutes.
Pour cream sauce over the vegetables in the pie crust and gently stir so vegetables are fully coated.
Place the other frozen pie crust on top, using a fork to crimp together the sides. Use the fork to cut a few holes in the top of the crust so the steam can escape.
Place the pie on top of a baking sheet just in case it bubbles over in the oven. Bake for 35 minutes, or until browned. Allow to cool for 10 minutes before serving. Enjoy!