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Garden Vegetable Pie

Garden Vegetable Pie: Your New Favorite Comfort Food Delight

This Garden Vegetable Pie is a delightful comfort food combining season's vegetables in a flaky crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Carrots Chopped
  • 1 cup Peas Fresh or frozen
  • 1 cup Potatoes Diced
  • 1 cup Zucchini Chopped
  • 1 cup Bell Peppers Chopped
  • 1 cup Spinach Fresh
For the Herbs
  • 1 tbsp Thyme Fresh
  • 1 tbsp Parsley Chopped
For the Creamy Sauce
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 cup Cream (or Milk) Use plant-based for dairy-free option
For the Crust
  • 1 crust Pie Crust Homemade or store-bought
For the Finishing Touch
  • 1 eggs Egg For wash, optional

Equipment

  • 9-inch pie dish
  • Medium saucepan
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Prep Vegetables: Wash and chop vegetables into small pieces. Pre-cook zucchini, bell peppers, and spinach in a skillet for 5–7 minutes until tender.
  2. Make Creamy Sauce: Melt butter in a saucepan, stir in flour to create a roux. Gradually add cream, cook until thick. Fold in vegetables and herbs.
  3. Prepare Crust: Roll out homemade crust or blind bake store-bought crust at 375°F for 8–10 minutes.
  4. Assemble the Pie: Pour filling into crust, level the surface and optionally brush with egg wash.
  5. Bake: Bake in preheated oven at 375°F for 25–35 minutes until golden brown and filling is bubbly.
  6. Rest & Serve: Let rest for 10 minutes before slicing to enable filling to set.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use a colorful mix of vegetables for visual appeal. You can freeze the unbaked or baked pie for up to 3 months.

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