Jack-O-Lantern Veggie Pot Pie
Jack-O-Lantern Veggie Pot Pie
These mini veggie pot pies with a fun jack-o-lantern twist are perfect for a festive Halloween meal. Baking them in the BounceBox Round makes them cute, portable, and easy to serve! This amount is enough to make 2 mini pot pies in the 8oz BounceBox Round or 1 big pot pie in the 20oz BounceBox Round.
Ingredients:
- 1 tbsp olive oil
- ½ onion, diced
- 1 carrot, diced
- 1 small potato, diced
- ½ cup peas
- ½ cup corn
- 1 garlic clove, minced
- 1 tbsp flour
- 1 cup vegetable broth
- ¼ cup unsweetened almond milk (or regular milk)
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 pre-made pie crust (store-bought or homemade)
Instructions:
- Preheat the oven to 375°F
- Heat olive oil in a pan over medium heat. Add the onion, carrot, and potato, cooking until softened (about 5-7 minutes).
- Stir in the garlic, then add the peas and corn, cooking for another 2 minutes.
- Sprinkle the flour over the veggies and cook for 1-2 minutes, stirring constantly.
- Gradually add the vegetable broth and milk, stirring until the mixture thickens into a creamy sauce. Season with thyme, salt, and pepper. Remove from heat.
- Spoon the veggie mixture into the 8oz BounceBox Round.
- Roll out the pie crust and cut out a circle to fit the top of the BounceBox. You can use the lid to help you measure! Use a small knife to carefully cut out a jack-o-lantern face on the crust.
- Place the jack-o-lantern crust over the filling and press the edges lightly to seal.
- Bake for 20-25 minutes or until the crust is golden brown.
- Let cool slightly before serving, and enjoy your spooky, delicious pot pies!