Indulge in this Semi-Homemade Veggie-Packed Pot Pie, served up in two delightful ways! This cozy, comforting dish is perfect for a chilly night in, and it's so simple to make with store-bought pie crust and a medley of vibrant veggies.

Quick Info

⏱️ 60 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

240 cal • 21g protein • 23g carbs • 8g fat

Tags

[Dairy-Free] • [Healthy] • [Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Halal]

Ingredients

• 2 tablespoons oil
• 1 yellow onion, diced
• 3 large carrots, sliced
• 2 cloves garlic, minced
• 3 ribs celery, sliced
• 2 cups mushrooms, sliced
• Salt, to taste
• Pepper, to taste
• 1 tablespoon Italian seasoning
• ¼ cup arrowroot starch or all-purpose flour, plus more as needed
• 2 tablespoons lemon juice
• 1 cup vegetable broth
• 2 cups almond milk
• 2 cups broccoli florets
• 2 heaping cups rotisserie chicken, shredded
• 1 package store-bought pie crust (2 crusts) or 1 package store-bought biscuit dough (6 biscuits)
• 1 small egg, beaten

Instructions Preview

1. In a large pot over medium heat, heat the …
2. Add the garlic, celery, and mushrooms and …
3. Add the salt, pepper, Italian seasoning, a…

…and 11 more steps

---

Recipe by: Crystal Hatch • From: Goodful