What comfort foods do you make when it’s freezing outside? Our friend Linsey whips up these mini vegetable pot pies, made with Trader Joe’s ingredients. They’re warm, filling and couldn’t be easier. Here’s how to make them…
Trader Joe’s Shortcut Pot Pies
Yellow onion, diced
1 bag frozen TJ Colorful Carrot Coins
1 bag frozen TJ Mushroom Medley
2 tbsp TJ Garlic Herb Butter
Salt and pepper
1 tbsp flour
2 cups vegetable stock
1/4 tsp TJ Multipurpose Umami Seasoning Blend
1 bag TJ English peas
1 package TJ frozen pie crusts, thawed
Preheat oven to 400F. Over medium heat on the stove, sauté onions, carrots and mushrooms in garlic herb butter, salt and pepper for 5 minutes, or until vegetables are tender. Remove the vegetables from heat, and sprinkle with flour to coat.
Put back on heat, and add vegetable stock, a squeeze of fresh lemon, a drizzle of maple syrup and a dash of umami seasoning. Simmer to desired thickness, and remember, it will thicken a bit more in the oven. Add in peas.
Spoon vegetable mixture into ramekins and top with pie crust (or phyllo dough, if you’d prefer). Bake for 30 minutes. Enjoy!
(Photos by Posie Brien for Cup of Jo. This post isn’t sponsored, we just really like Trader Joe’s:)