Vegetable Pot Pie in a Pressure Cooker
Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits in this pot pie. It's comfort and warmth in every bite.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons Butter
- ½ cup Yellow onion diced small
- ¾ cup Celery sliced thin
- ¾ cup Carrots diced small
- 3 tablespoons All-purpose flour
- 1 cup Vegetable stock
- 1 cup Milk
- 1 teaspoon Italian seasoning
- ½ teaspoon Granulated garlic
- 4 cups Cooked vegetables tender-crisp or leftovers
Instructions
Instructions
- Preheat your oven to 375°F.
- Melt butter in a skillet over medium heat.
- Add diced onion and let it cook till translucent, about 5 minutes.½ cup Yellow onion
- Stir in celery and carrots and cook until softened, around 5 to 7 minutes.¾ cup Celery, ¾ cup Carrots
- Sprinkle flour over veggies and stir well for 1-2 minutes.3 tablespoons All-purpose flour
- Slowly whisk in your vegetable stock and milk while stirring, bring to a simmer.1 cup Vegetable stock, 1 cup Milk
- Add the Italian seasoning, granulated garlic, salt, pepper, and celery seed.1 teaspoon Italian seasoning, ½ teaspoon Granulated garlic
- Pour veggie mix into your pie or casserole dish, cover with biscuit topping, cut slits so steam can escape.
- Bake for 25-30 minutes till crust is golden. Let cool before serving.
Notes
Any combination of vegetables and chicken can be used. Leftover cooked vegetables are great for this recipe.