Air Fryer Vegetable Rainbow Pot Pie

If you’re in the mood for some delicious comfort food, this Air Fryer Rainbow Vegetable Pot Pie will hit the spot. This dish is full of delicious vegetables, seasoned to perfection, stuffed inside a crispy crust. No need to suffer through those frozen pot pies when you have a recipe as easy as this one. 

 

Air Fryer Rainbow Vegetable Pot Pie

 

Air Fryer Rainbow Vegetable Pot Pie

Pot pies originated in Greece and the first versions were called “artocreas.” They were basically pies, but instead of a sweet and fruity filling, various meats and veggies, bathed in a creamy sauce, filled the crust. The first pot pies were open-faced and, over time, became what we commonly see in America today. Current pot pies resemble what you might think a classic apple pie looks like. However, there’s no apple in that pie and it’s dinner, not dessert.

 

Pot pies have always been one of my favorite meals growing up which is why I decided to make my own version. This Air Fryer Rainbow Vegetable Pot Pie doesn’t contain meat as a traditional pot pie would. In fact, it’s vegetarian, vegan, soy-free, nut-free, and dairy-free. However, don’t be fooled into thinking that makes it a bland dish because that couldn’t be further from the truth! Although healthier and allergy-friendly, this pot pie has amazing flavors and spices, making it a perfect alternative to a classic pot pie.

How Do You Make Air Fryer Rainbow Vegetable Pot Pie?

 

Begin by having four ramekins (dishes that are perfect for cooking single-serving pot pies) lined up. Roll out your dough on a floured surface and cut eight circles that are slightly bigger than your ramekins, place one circle in each dish, fashioning it like you would a pie. Set aside. Add olive oil to a skillet once it’s heated and toss in the onion, broccoli, squash, potato, and bell pepper. Sauté for a few minutes before adding in garlic, oregano, thyme, rosemary, and salt and pepper.

Allow it to cook for a minute or so longer before adding in the vegetable broth. Let it simmer for around 5 minutes or so, then add in the cornstarch mixture. Let simmer a bit longer until the mixture has thickened up a bit. Fill the ramekins you set aside and use the remaining dough circles to cover the top of them. Pinch the sides and slit the tops before placing them in the air fryer for ten minutes. Easy and delicious!

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Common Questions About Air Fryer Rainbow Vegetable Pot Pie

 

What Should I Serve with Pot Pie?

 

Since pot pies usually contain meat and vegetables along with a crust, it’s seen as a full meal on its own. This means that it’s not usually served with any sides. However, if you would like to have a side or two with your pot pie, choices such as collard greens, cornbread, salad, peas, corn on the cob, and similar dishes will work. Some people like to expound upon a vegetable or ingredient already in the pot pie as a way to tie them together.

Air Fryer Vegetable Rainbow Pot Pie

 

Can Vegans Eat Puff Pastry?

 

This all depends on the recipe or brand you’re buying from the store. This specific recipe calls for pre-made pie crust. A commonly used crust style is puff pastry dough. Many pre-made brands are actually vegan-friendly these days. However, you never know when a brand is going to switch things up. This is why it’s always important to check the label before assuming the brand fits your dietary needs. However, I’ve had no problems finding a pre-made puff pastry in the store that’s vegan-friendly. I

f you don’t want a pre-made pie crust or couldn’t find what you preferred, then making one is great because then you can regulate the ingredients. There are a ton of vegan puff pastry recipes around the internet that you can refer to if you don’t already have one.

Air Fryer Rainbow Vegetable Pot Pie

So how do you make Air Fryer Vegetable Rainbow Pot Pie?

Air Fryer Rainbow Vegetable Pot Pie

Makes – 4

Air Fryer Rainbow Vegetable Pot Pie

Ingredients

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Instructions

Add oil to a large pan and heat

Add onions, broccoli, squash, sweet potato, and red bell pepper. Saute.

Air Fryer Rainbow Vegetable Pot Pie

Air Fryer Rainbow Vegetable Pot Pie

Add garlic, oregano, basil, thyme, rosemary, salt and pepper. 

Air Fryer Rainbow Vegetable Pot Pie

Add vegetable broth. Lower heat and simmer 5 to 7 minutes

Air Fryer Rainbow Vegetable Pot Pie

Air Fryer Rainbow Vegetable Pot Pie

Make your slurry by combining cornstarch and water. Add to the vegetables and continue to cook until thickened. Add chopped parsley and mix well. Let cool

Air Fryer Rainbow Vegetable Pot Pie

Light grease ramekins. Roll out pie crust, cut 8 circles that are slightly bigger than the ramekins. Line them with the dough circles

Air Fryer Rainbow Vegetable Pot Pie

Air Fryer Rainbow Vegetable Pot Pie

Fill the ramekins with the vegetable mixture

Air Fryer Rainbow Vegetable Pot Pie

Place a dough circle on top of each ramekin, crimp the sides and slit the top to steam. Gently brush tops with olive oil

Air Fryer Rainbow Vegetable Pot Pie

Air Fry for 10 minutes

Air Fryer Rainbow Vegetable Pot Pie

Air Fryer Rainbow Vegetable Pot Pie

Serve and enjoy!

Air Fryer Rainbow Vegetable Pot Pie

 

I adore comfort foods because they’re filling, satisfying, a classic dish, and, of course, comforting. This makes them a stellar dish for the fall. I’ve also been known to eat them year-round because these Air Fryer Rainbow Vegetable Pot Pies are just too good to save for one season out of the year!

Air Fryer Vegetable Rainbow Pot Pie

 

Tips for Making Air Fryer Rainbow Vegetable Pot Pie

 

  • Pie crust dough may have a tendency to dry out if made beforehand. If you don’t want to chance the dough drying out, roll out the dough and fashion the ramekins after the vegetable mixture is finished or almost finished.
  • You can make your own dough instead of purchasing pre-made dough. However, you’ll want to make sure you’re using ingredients that will keep it allergy-friendly and vegan. If this doesn’t matter to you, then make the pie crust as you desire. 
  • In order to get the number of circles needed, you’ll most likely have to re-roll the dough once or twice. So, don’t feel bad if you don’t get them all cut out in the first try.

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Don’t forget to print out the full recipe below!

Yield: 4 servings

Air Fryer Rainbow Vegetable Pot Pies

Air Fryer Rainbow Vegetable Pot Pies

If you’re in the mood for some delicious comfort food, this Air Fryer Rainbow Vegetable Pot Pie will hit the spot. This dish is full of delicious vegetables, seasoned to perfection, stuffed inside a crispy crust. No need to suffer through those frozen pot pies when you have a recipe as easy as this one. 

Ingredients

  • 1 rolled (9-inch) Pie Crust
  • 2 tablespoon of Olive Oil + more for brushing
  • 1 Large Purple Onion, chopped
  • 1 small head of Broccoli, chopped
  • 2 small Yellow Squash, chopped
  • 1 small Sweet Potato, cubed
  • 1 medium sized Red Bell Pepper, diced
  • 4 cloves of Garlic, minced
  • 1 teaspoon of dried Oregano
  • 1 teaspoon of dried Basil
  • ½ teaspoon of dried Thyme
  • ½ teaspoon of dried Rosemary
  • 2 cups of Low Sodium Vegetable Broth
  • 1 tablespoon of Cornstarch + 2 tablespoon of Water
  • Salt and Pepper to taste
  • a small handful of chopped Parsley

Instructions

    1. Heat a large sauté pan over medium high heat and add 2 tablespoon of olive oil.
    2. Once the oil is hot add the chopped onions, broccoli, yellow squash, sweet potato and the red bell pepper. Sauté for 2 minutes.
    3. Add the minced garlic and the dried oregano, basil thyme, rosemary and salt and pepper. Sauté for another minutes.
    4. Now add the vegetable broth. Lower the heat and let it simmer for 5 to 7 minutes, till the vegetables are tender.
    5. Meanwhile make a slurry by combining the cornstarch with 2 tablespoons of water. 
    6. Add the cornstarch slurry to the vegetable and cook for another minutes till the veggie filling thickens.
    7. Add chopped parsley and mix it in. Keep aside to cool.
    8. Lightly grease 4 oven proof ramekins.
    9. Lightly flour a work surface and gently roll out the pie crust. Using the ramekin as a guide, cut 8 circles that are slightly bigger than the ramekins. You will have to reroll the scrapes to make 8 circles.
    10. Line the ramekins with a dough circles. 
    11. Fill the ramekins with the vegetable mixture
    12. Top each ramekin with the remaining dough circle and crimp the sides to seal. Slit the top to vent the steam. Brush the tops lightly with olive oil
    13. Air fry at 330 F for 10 minutes.
    14. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 179mgCarbohydrates: 21gFiber: 5gSugar: 7gProtein: 3g
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