Savory Veggie Pot Pie

Ingredients

Pie crust

1 (store-bought or homemade)

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Vegetable broth

1 cup

All-purpose flour

2 tablespoons

Frozen peas

1 cup

Mushrooms

1 cup, sliced

Garlic

2 cloves, minced

Celery

2 stalks, diced

Carrots

2, diced

Onion

1, diced

Unsalted butter

2 tablespoons

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, melt the unsalted butter over medium heat.
3. Add the diced onion, carrots, celery, minced garlic, and sliced mushrooms to the pot. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened.
4. Stir in the frozen peas and cook for an additional 5 minutes until heated through.
5. Sprinkle the all-purpose flour over the vegetables and stir well, cooking for 1 minute to eliminate the raw flour taste.
6. Gradually pour in the vegetable broth and heavy cream, stirring constantly. Bring the mixture to a gentle simmer and cook until thickened, about 3-5 minutes.
7. Season the filling with salt and pepper to taste.
8. Transfer the creamy vegetable mixture into a 9-inch pie dish, spreading it evenly.
9. Carefully place the pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
10. Bake in the preheated oven for 40 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let it cool for a few minutes before serving.