Vegetable Pot Pie
A hearty vegetable pot pie featuring a savory mushroom gravy, tender vegetables, and a flaky crust, perfect for comforting family dinners and vegetarian options.
Ingredients
- 1 cup potato, chunked ⓘ
- 1/2 cup chopped carrot ⓘ
- 1/4 cup chopped celery ⓘ
- 1/2 cup peas ⓘ
- 1/4 cup sliced mushrooms ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped tofu ⓘ
- 2 cups mushroom gravy ⓘ
- 1/4 cup Parmesan cheese ⓘ
- 1/2 teaspoon marjoram ⓘ
- 1 teaspoon sage ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 pie dough recipe ⓘ
Instructions
- Heat 1/4 cup olive oil in a large skillet.
- Saute potato, chopped carrot, chopped celery, peas, sliced mushrooms, and chopped onion over medium heat until onion is translucent.
- Add chopped tofu and herbs; cook for 2 minutes more.
- Add salt, pepper, and Parmesan cheese; mix well.
- Pour the vegetable mixture into a deep pie dish and add mushroom gravy until it reaches the top of the vegetable mixture.
- Cover with rolled pie dough and prick the crust with a fork.
- Bake at 350°F (175°C) for 35 to 45 minutes until crust is golden brown.
Nutrition & Diet Analysis (per serving)
876
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).