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recette de tarte aux légumes

Vegetable Pot Pie

This delightful vegetable pot pie is packed with nutritious veggies and features a golden, flaky crust that makes every bite irresistible. Perfect for any occasion, it's a comforting dish that can easily be adapted to suit your taste.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetable Filling
  • 1 tbsp olive oil for sautéing the vegetables
  • 1 medium onion chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 cup potatoes diced
  • 1 cup green beans chopped
  • 1 cup corn kernels
  • 1 tsp dried thyme for earthy flavor
  • 1 tsp dried rosemary enhances the aroma
  • to taste salt for seasoning
  • to taste pepper for seasoning
  • 2 cups vegetable broth the base for the filling
  • 1 tbsp cornstarch for thickening
  • 1 tbsp water to make the cornstarch slurry
For the Crust
  • 1 pre-made pie crust top and bottom for ease of preparation

Equipment

  • Large Skillet
  • Pie Dish
  • Measuring Cups and Spoons
  • Chopping Knife
  • Cutting Board
  • Whisk
  • Rolling Pin

Method
 

  1. Step 1: Preheat the oven to 425°F (220°C).
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
  3. Step 3: Stir in the garlic and cook for an additional minute.
  4. Step 4: Add the potatoes, green beans, and corn. Season with thyme, rosemary, salt, and pepper. Cook for 5 more minutes.
  5. Step 5: Pour in the vegetable broth and bring to a simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to the skillet. Stir to combine and cook until the mixture thickens, about 2-3 minutes.
  6. Step 6: Remove the skillet from heat and let the filling cool slightly.
  7. Step 7: Roll out the bottom pie crust and place it in a pie dish. Pour the vegetable filling into the crust.
  8. Step 8: Cover with the top pie crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
  9. Step 9: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
  10. Step 10: Let cool for a few minutes before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven or microwave before serving.