Roasted Vegetable Pot Pie

April 6, 2018

Serves 5 People | 15 minutes- prep time | 1 hour 30 minutes- cooking time |  1 hour 45 minutes - total time

 

Ingredients:

Roasted Vegetable Filling: 

2 tablespoons olive oil 

salt and pepper

4 cups green beans, trimmed

2 cups mushrooms, sliced 

1 cup carrots, chopped 

1 red bell pepper, diced 

1 squash, diced 

 

Sauce:

2 tablespoons olive oil

salt and pepper 

1 small onion, diced 

1 tablespoon garlic, minced 

2 tablespoons all-purpose flour 

3 1/2 cups vegetable broth

 

6 phyllo dough sheet, thawed

 

Directions: 

 

Roasted Vegetable Filling:

Preheat the oven to 400 degrees F. 

Place the prepped vegetables onto a large baking tray. Drizzle with olive oil and season with salt and pepper. 

 

Toss the vegetables together and then spread them evenly over the baking tray. Place the baking tray in the oven and roast for 35- 40 minutes.

 

Once finished roasting, remove them from the oven and set it aside for later use.  Then, reduce the oven heat to 375 degrees F. 

 

Sauce:

Place a large saucepan on the stove, over medium heat. 

Into the pan, add the olive oil and onions. Cook together for two minutes or until the onions begin to become translucent. Now, add the garlic, and cook for another minute. 

 

Then, slowly whisk in the flour, into the pan. Continue to whisk the flour for two minutes or until it becomes smooth and a light brown color. 

 

Now, slowly whisk in the white wine and vegetable broth into the pan. Finally, season with salt and pepper, reduce the heat to low and allow it to simmer. 

 

Simmer for 15-20 minutes. 

 

Once the sauce is done simmering, stir in the roasted vegetables in the sauce. 

 

Pour in the filling into a large casserole dish, then layer on the phyllo dough layers, one by one.

 

Place into the oven and bake for 30-35 minutes. 

 

Once finished baking, remove from the oven, and serve!

 

 

 

 

 

 

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