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Veggie Pot Pie
Full of fresh vegetables and cheddar cheese, this recipe offers a colorful take on a classic main dish.
-
6
Servings
-
30-40 min
Prep Time
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20-25 min
Cook Time
Ingredients
- 2 tablespoons olive oil, divided
- 1 tablespoon Horizon organic butter
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup each sliced celery, carrots, green beans and mushrooms OR 4 cups frozen mixed veggies
- 1 cup peeled, diced potatoes
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1/4 cup flour
- 1 cup frozen peas
- 1 cup Horizon organic half & half
- 1 cup chicken or veggie stock
- 1 tablespoon chopped fresh parsley
- 1 cup organic shredded cheddar cheese
- 6 sheets phyllo dough
Preparation
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil and butter in a large saucepan on the stovetop.
- Add onions and garlic and sauté for 4-5 minutes until onions soften.
- Add celery, carrots, green beans, mushrooms, potatoes, thyme, salt and pepper.
- Cover and simmer for 5 minutes. Sprinkle vegetables with flour and stir for 2 minutes.
- Stir in peas, half & half, stock and parsley.
- Bring to a simmer and stir until thickened, about 5 minutes.
- Remove from heat and gradually stir in shredded cheese.
- Pour mixture into a 9-inch deep-dish pie pan.
- Cover with first sheet of phyllo and trim to edge of dish.
- Brush with olive oil. Add remaining five layers, brushing each with olive oil.
- Tuck edges into sides of dish. Bake for 20-25 minutes until filling is bubbly and phyllo is golden brown.
- Serve while warm. Refrigerate leftovers.
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Tried-and-true delicious.
