Vegetable Pot Pie (Fresh 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!
Servings 6
Ingredients
- 1 small head cauliflower chopped into small florets
- (1) 12 ounce bag frozen mixed vegetables (carrots, green beans, corn mix)
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cup vegetable broth (can also use 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 400 degrees F. Remove store bought pie crusts from freezer to start defrosting.
- Bring a large pot of water to a boil. Add cauliflower and frozen vegetables and cook until cauliflower is softened, about 8 minutes. Drain vegetables.
- Add the cauliflower and mixed 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.
- 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 30-35 minutes, or until browned. Allow to cool for 10 minutes before serving, this helps it set. Enjoy!