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Savory Veggie Pot Pie

The Blonde Chef
  • 60 minutes
  • Serves 8

INGREDIENTS

1

pie crust (store bought works fine, but I used this tried-and-true recipe)

2 cups

potatoes, thinly sliced and halved

1 cup

diced fennel

1 cup

diced carrot

1 cup

diced celery

1 cup

fresh/frozen peas

1 cup

diced pearl onion

3 tbsp

olive oil

2

sprigs thyme

1 tbsp

chopped sage

1 tbsp

dijon (or whole grain) mustard

3 cups

chicken stock

1/4 cup

flour

salt and pepper