Veggie Pot Pie

This Veggie Pot Pie is just as comforting and delicious as it’s traditional Chicken Pot Pie counterpart. It’s full of flavor and perfect for the vegetarians in your life!

You can make one great big Veggie Pot Pie to share or make a bunch of individual ones which I find the kids adore. The best part is that you can make them early in the day or even a day ahead and refrigerate them until you’re ready to bake them up. Veggie Pot Pies are one of those recipes that are a little homey, a bit upscale and super scrumptious when you want a special dish to eat.

Ingredients:

4 tablespoons unsalted butter, divided

1 small onion, diced

1 stalk celery, diced

1 large carrot, cut in 1/4 in coins

2 sprigs fresh thyme, leaves only

3 tablespoons all purpose flour

1 cup whole milk

2 cups low-sodium vegetable stock

1 russet potato, peeled and diced

1 cup peas

1 cup corn kernels

1 teaspoon kosher salt

1 recipe pie crust store bought or homemade