American

Vegetable Pot Pie

Name: Vegetable Pot Pie
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 refrigerated pie crusts; 4 tbsp butter; 1/3 cup all-purpose flour; 1.5 cups whole milk; 1.5 cups vegetable broth; 3 carrots; 1 cup frozen peas; 8 oz mushrooms; 2 celery stalks; 1 onion; 1 yukon gold potato; 1 large egg; 1 tsp salt; 1/2 tsp black pepper

Bob @bobbygrills

Vegetable Pot Pie is American home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

65 min Involved Halal Pescatarian Eggetarian

Serve it with

A American dinner is a plate rather than a single dish. These are the courses that normally sit beside Vegetable Pot Pie, read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Vegetable Pot Pie carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Vegetable Pot Pie
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Sweet Potato and Black Bean Stew
Gluten	Yes	Sweet Potato and Black Bean Stew
Shellfish	No
Eggs	Yes	Sweet Potato and Black Bean Stew
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving