Breastfeeding Friendly Dairy Free Vegetable Pot Pie
Total time1 hr 35 min
Prep time30 min
Cook time55 min
5.0(20)
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Learn more →Ingredients
6 servings
For the crust
- 2 sheets dairy free pie crust (store-bought or homemade), thawed if frozen
- 1 egg, lightly beaten (for egg wash)
For the filling
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 2 medium yukon gold potatoes, peeled and cut into ¾-inch cubes
- 1 cup frozen peas
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup dairy free milk, unsweetened
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp dried rosemary
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). If using refrigerated pie crust, let it sit at room temperature for 10 minutes to make it pliable.
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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