Hearty Vegetarian Pot Pie
Whether for Thanksgiving, Christmas, or Easter, this hearty vegetarian pot pie is perfect for vegetarians and meat-eaters! Comforting to the max and a delicious way to celebrate with family and friends!
Ingredients
1 (double layer) homemade or store-bought pie crust
2 cups frozen veggies (mine were cauliflower, carrots, and broccoli)
1 tbsp. olive oil
1 onion, diced
1 celery stalk, halved lengthwise then sliced thin
2 garlic cloves, minced
8 oz mushrooms, sliced
1 cup frozen peas
2-3 sprigs fresh thyme
Salt and pepper
Sauce
1/3 cup butter
1/3 cup all-purpose flour
1 cup vegetable broth
1 cup milk
1/2 tbsp. coarse, whole grain mustard
4 oz plain cream cheese
Salt and pepper
Instructions
Add oil to a medium-sized saucepan over medium-high heat. Once hot, stir in onion, celery, mushrooms, and thyme. Cover and cook for a few minutes. Remove lid, stir, season with salt and pepper, and add garlic. Cover and cook for another 3 minutes. Remove lid, stir, and continue cooking for 5 minutes, stirring frequently. In the last few minutes, stir in frozen veggie mix. Lower heat to medium and move veggies to bowl. Remove thyme stems.
Return pan to heat and add butter. Once bubbling, stir in flour. Whisk frequently for 4-5 minutes, or until roux has browned. Combine milk, broth, and mustard. Pour into roux, whisking constantly to rid of lumps. Add in cream cheese, salt, and pepper. Continue whisking until cheese melts and mixture thickens.
next instruction : www.thecookiewriter.com