Garden Vegetable Pot Pies

Yield: 4 servings

Ingredients

5 cups vegetable stock

12 Tablespoons (1 1/2 sticks) unsalted butter

2 yellow onions, diced

1 clove garlic, minced

1 red bell pepper, diced

2 cups carrots, medium dice

2 cups fresh green beans, 1/2-inch cuts

3/4 cup flour

1/2 teaspoon freshly ground black pepper

1/4 cup heavy cream

1 package (10 ounce) frozen peas (2 cups)

1 1/2 cups frozen pearl onions

1/2 cup minced fresh parsley leaves

4 pie crusts OR homemade pastry crust*

1 egg, beaten with 1 Tablespoon water for egg wash

Flaked sea salt

Cracked black pepper

Add To

Directions:

Preheat the oven to 375 degrees F

In a small saucepan, heat the vegetable stock.

In a large pot or Dutch oven, melt the butter and saute the onions, garlic, red pepper, carrots, and green beans over medium-low heat for 10 to 12 minutes.

Then, add the flour and cook over low heat, stirring constantly, for 2 minutes.

Add the hot vegetable stock to the sauce and simmer over low heat, stirring, until thick.

Then, add 1/2 teaspoon pepper, and heavy cream. Mix in peas, pearl onions, and parsley.

Divide the filling equally among 4 ovenproof bowls. Cut pastry crust into an 8-inch circle; one for each bowl. To help the dough stick to the bowl, brush the outside edges of each bowl with the egg wash, then place the dough on top. Crimp the dough to fold over the side, pressing dough to make it stick.

After placing dough on each bowl, brush the dough with egg wash and make 3 slits in the top, for each. Then, sprinkle with sea salt and cracked pepper.

Place the Garden Vegetable Pot Pies on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

*Use the recipe for Flaky Pastry Crust

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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