Vegetable Pot Pie For Two

This vegetable pot pie for two recipe is the perfect dinner to warm you up on a chilly night. It features tender veggies in a creamy homemade sauce topped off with a flaky, buttery pie crust!


Pie Crust Carrot Potato Soy Sauce Green Peas

Chop the onion, carrot, celery, and potato. If the vegetable pieces are too large, they will take forever to cook. So try to chop them about 1/4-inch thick.

Heat the olive oil  (or butter if you prefer) in a skillet, add the veggies, and sauté them until tender, about 7 to 10 minutes.

Sprinkle the flour, salt, and dried herbs over the cooked vegetables. Give everything a good stir to make sure all of the veggies are coated, and cook for 1 minute.

Slowly stir in the broth and milk. You’ll want to be a little aggressive with the stirring here to make sure the flour dissolves into the liquid.

Turn up the heat and simmer for a few minutes, stirring often, until the sauce has thickened.

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