Measurements

• 1 cup All Purpose Flour
• 1/2 cup Plant-based Butter
• 2 Carrots
• 1/2 cup Corn
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 cup Peas
• 1/4 tsp Pepper
• 1 Pie Crust
• 1 cup Plant
• 2 Potatoes
• 1 tsp Salt
• 2 cups Vegetable Broth

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, melt the plant-based butter over medium heat.
• Add the diced carrots, corn, peas, and potatoes to the pot.
• Cook for about 5-7 minutes until they start to soften.
• Stir in the all-purpose flour, garlic powder, onion powder, salt, and pepper.
• Cook for another 2 minutes.
• Gradually add the vegetable broth and plant-based milk, stirring constantly until the mixture thickens.
• Pour the vegetable mixture into a pie dish.
• Cover with the pie crust, sealing the edges.
• Cut a few slits in the top to allow steam to escape.
• Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
• Let the pot pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.