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A comforting and hearty dish that’s perfect for chilly evenings, vegetable pot pie is a wonderful way to enjoy a warm meal filled with delicious seasonal vegetables. This savory pie features a golden, flaky crust that encases a creamy, flavorful filling made with carrots, peas, potatoes, and chickpeas. Whether you’re looking for a vegetarian option or simply craving a cozy dish, this vegetable pot pie is bound to be a family favorite. The combination of savory vegetables and the rich, creamy sauce inside makes this pie an ideal addition to your dinner rotation.
Ingredients:
- 2 cups mixed vegetables (peas, carrots, and potatoes)
- 1 cup chickpeas (cooked or canned)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1/4 cup flour
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- 1 tablespoon parsley (for garnish)
- 1 package (2 sheets) refrigerated pie crusts
Instructions:
1. Preparation of the Vegetables:
- Begin by preparing the vegetables. If you’re using fresh peas and carrots, chop them into bite-sized pieces. Dice the potatoes into small cubes for easy cooking. If you’re using frozen vegetables, allow them to thaw before use. Rinse the chickpeas thoroughly and set them aside.
2. Prepare the Pie Crusts:
- Unroll the pie crusts and fit one of them into the bottom of a 9-inch pie dish. Ensure it’s smooth and covers the bottom and sides evenly. Set the second crust aside for the top.
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