Brassica Pot Pie


June 14, 2017 By:
Tagged: Comfort Foods Comfort Foods. Dinner Dinner. Main Dish Main Dish. Cauliflower Cauliflower. Vegetarian Vegetarian. Comfort Foods Comfort Foods. Cheese Cheese. Flour Flour. Broccoli Broccoli. Cheese Cheese. Pumpkin Pie Pumpkin Pie. Cauliflower Cauliflower. Broccoli Broccoli. Vegetarian Dinners Vegetarian Dinners. Fall Favorites Fall Favorites. Baked Baked. Lunch Lunch. Casseroles & Pot Pies Casseroles & Pot Pies. Fall Favorites Fall Favorites. Baked Baked.
Prep:
30 minutes
Cook:
1 hour
Serves:
5
This pot pie highlights that beloved trio: broccoli, cheese, and cauliflower. This jam-packed cheesy-veggie sensation makes a tummy-pleasing lunch and is full of flavorful fun.

Ingredients

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Directions

  1. In a saucepan over medium heat, combine the cream and the flour. Whisk constantly until it boils. Reduce the heat to medium-low and continue whisking until the sauce thickens—watch closely as it enjoys burning.
  2. Once the sauce has thickened, gradually add the cheddar (approximately 1/4 cup at a time). Stir the cheese until it'€™s thoroughly melted, then add the onion powder, the salt, and the pepper. Remove from heat.
  3. Add the broccoli and cauliflower in half-cup increments, and stir until coated.
  4. Place one pie crust in the bottom of a 9-inch pie pan. Pour the vegetable/cheese mixture into the pan. Place the second pie crust on top; crimp the edges. If desired, egg wash the top of the crust. Cut a few slits in the top to let steam escape.
  5. Bake in a 375-degree oven for 35 to 45 minutes, or until the crust is golden brown.