Vegetable Pot Pie
This vegetable pot pie is a hearty and comforting dish that's perfect for a cold night. It's made with a variety of vegetables, including butternut squash, sweet potato, carrots, celery, and onions. The vegetables are simmered in a savory broth until they're tender, then topped with a creamy sauce and baked until bubbly. The result is a delicious and satisfying meal that's sure to warm you up from the inside out.
The history of pot pie dates back to the Middle Ages, when it was a popular dish among peasants and laborers. The earliest pot pies were made with a simple filling of meat and vegetables, and were often cooked in a large pot over an open fire. Over time, pot pies became more elaborate, and different regions developed their own unique variations. Today, pot pie is a classic dish that's enjoyed by people all over the world.
Vegetable Pot Pie Vegetable Pot Pie Vegetable Pot Pie Vegetable Pot Pie
Prep time: 20 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 2 cups chicken or vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/4 cup tapioca flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the butternut squash, sweet potato, carrots, celery, and onions.
  3. Add the chicken or vegetable broth, almond milk, tapioca flour, thyme, salt, and pepper.
  4. Stir until well combined.
  5. Pour the mixture into a 9x13-inch baking dish.
  6. Bake for 30-35 minutes, or until the vegetables are tender.
  7. Serve hot.
  8. Enjoy!
Why It Works
  • The combination of vegetables in this pot pie provides a variety of flavors and textures.
  • The savory broth adds depth of flavor to the dish.
  • The creamy sauce helps to bind the ingredients together and create a rich and satisfying meal.
  • The addition of tapioca flour helps to thicken the sauce and give it a smooth and velvety texture.
  • The pot pie is baked until bubbly, which helps to create a golden-brown crust and a warm and inviting aroma.