Name: Savory Veggie Pot Pie
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Ingredients: 2 ½ cups all-purpose flour: Provides the structure for a flaky and tender crust. You can also use a mix of all-purpose and whole wheat for a slightly nuttier flavor and added fiber.; 1 teaspoon salt: Enhances the flavor of the crust and balances the sweetness of the butter. Kosher salt or sea salt are preferred for their pure taste.; 1 cup (2 sticks) unsalted butter, cold and cubed: The key to a flaky crust! Cold butter creates steam pockets as it bakes, resulting in layers of flakiness. Make sure it’s very cold for best results.; ½ cup ice water: Binds the dough together and keeps it cold, further promoting flakiness. Add it gradually until the dough just comes together.; 2 tablespoons olive oil: Used for sautéing the vegetables and adding richness to the filling. Extra virgin olive oil offers the best flavor.; 1 large onion, chopped: Forms the aromatic base of the filling, adding sweetness and depth of flavor. Yellow or white onions work well.; 2 carrots, peeled and diced: Adds sweetness, color, and texture to the pot pie. Look for firm, bright orange carrots.; 2 celery stalks, diced: Provides an aromatic element and a subtle savory note to the filling. Crisp celery stalks are ideal.; 1 red bell pepper, cored, seeded, and chopped: Contributes sweetness, color, and a slightly fruity flavor. You can use other colors of bell peppers as well for variety.; 1 cup cremini mushrooms, sliced: Adds an earthy, umami flavor and a meaty texture to the vegetarian filling. Button mushrooms or other varieties can also be used.; 1 cup frozen peas: Adds sweetness, a pop of color, and a tender texture. Frozen peas are convenient and readily available.; 1 cup frozen corn kernels: Adds sweetness and a satisfying chew. Frozen corn is a great pantry staple for this recipe.; 2 cloves garlic, minced: Essential for adding pungent, savory flavor to the filling. Freshly minced garlic is recommended.; ¼ cup all-purpose flour: Used to thicken the sauce and create a creamy consistency. Gluten-free flour blends can be used as a substitute for gluten-free diets.; 3 cups vegetable broth: Forms the liquid base of the sauce and adds vegetable flavor. Low-sodium broth is preferred to control salt levels.; 1 cup milk or heavy cream: Adds richness and creaminess to the sauce. Milk will create a lighter sauce, while heavy cream will result in a richer, more decadent filling. For a vegan option, use plant-based milk like oat or cashew milk, or coconut cream for extra richness.; 1 teaspoon dried thyme: Provides a warm, herbaceous flavor that complements the vegetables beautifully. Fresh thyme can also be used (about 1 tablespoon, chopped).; 1 teaspoon dried rosemary: Adds a piney, aromatic note that enhances the savory flavors. Fresh rosemary (about 1 tablespoon, chopped) can be substituted.; ½ teaspoon salt: Seasons the filling and balances the flavors. Adjust to taste.; ¼ teaspoon black pepper: Adds a touch of spice and complexity. Freshly ground black pepper is always best.; 1 large egg, beaten (optional, for egg wash): Brushed on the crust before baking to create a golden brown color and a glossy finish. For a vegan option, use plant-based milk or a mixture of maple syrup and oil.

Ingredients

Scale

For the Crust:

2 ½ cups all-purpose flour: Provides the structure for a flaky and tender crust. You can also use a mix of all-purpose and whole wheat for a slightly nuttier flavor and added fiber.
1 teaspoon salt: Enhances the flavor of the crust and balances the sweetness of the butter. Kosher salt or sea salt are preferred for their pure taste.
1 cup (2 sticks) unsalted butter, cold and cubed: The key to a flaky crust! Cold butter creates steam pockets as it bakes, resulting in layers of flakiness. Make sure it’s very cold for best results.
½ cup ice water: Binds the dough together and keeps it cold, further promoting flakiness. Add it gradually until the dough just comes together.

For the Savory Vegetable Filling:

2 tablespoons olive oil: Used for sautéing the vegetables and adding richness to the filling. Extra virgin olive oil offers the best flavor.
1 large onion, chopped: Forms the aromatic base of the filling, adding sweetness and depth of flavor. Yellow or white onions work well.
2 carrots, peeled and diced: Adds sweetness, color, and texture to the pot pie. Look for firm, bright orange carrots.
2 celery stalks, diced: Provides an aromatic element and a subtle savory note to the filling. Crisp celery stalks are ideal.
1 red bell pepper, cored, seeded, and chopped: Contributes sweetness, color, and a slightly fruity flavor. You can use other colors of bell peppers as well for variety.
1 cup cremini mushrooms, sliced: Adds an earthy, umami flavor and a meaty texture to the vegetarian filling. Button mushrooms or other varieties can also be used.
1 cup frozen peas: Adds sweetness, a pop of color, and a tender texture. Frozen peas are convenient and readily available.
1 cup frozen corn kernels: Adds sweetness and a satisfying chew. Frozen corn is a great pantry staple for this recipe.
2 cloves garlic, minced: Essential for adding pungent, savory flavor to the filling. Freshly minced garlic is recommended.
¼ cup all-purpose flour: Used to thicken the sauce and create a creamy consistency. Gluten-free flour blends can be used as a substitute for gluten-free diets.
3 cups vegetable broth: Forms the liquid base of the sauce and adds vegetable flavor. Low-sodium broth is preferred to control salt levels.
1 cup milk or heavy cream: Adds richness and creaminess to the sauce. Milk will create a lighter sauce, while heavy cream will result in a richer, more decadent filling. For a vegan option, use plant-based milk like oat or cashew milk, or coconut cream for extra richness.
1 teaspoon dried thyme: Provides a warm, herbaceous flavor that complements the vegetables beautifully. Fresh thyme can also be used (about 1 tablespoon, chopped).
1 teaspoon dried rosemary: Adds a piney, aromatic note that enhances the savory flavors. Fresh rosemary (about 1 tablespoon, chopped) can be substituted.
½ teaspoon salt: Seasons the filling and balances the flavors. Adjust to taste.
¼ teaspoon black pepper: Adds a touch of spice and complexity. Freshly ground black pepper is always best.
1 large egg, beaten (optional, for egg wash): Brushed on the crust before baking to create a golden brown color and a glossy finish. For a vegan option, use plant-based milk or a mixture of maple syrup and oil.

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Instructions

Prepare the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process is crucial for creating flaky layers.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough just comes together into a shaggy mass. Be careful not to overmix, as this can develop the gluten and make the crust tough.
Form Dough Discs: Turn the dough out onto a lightly floured surface. Divide the dough in half and form each half into a disc, about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll and resulting in a flakier crust.
Sauté the Aromatics: While the dough is chilling, prepare the vegetable filling. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften and the onion becomes translucent. Stir occasionally to prevent sticking.
Add Bell Pepper and Mushrooms: Add the diced red bell pepper and sliced cremini mushrooms to the skillet. Continue to sauté for another 5-7 minutes, or until the mushrooms have softened and released their moisture. The vegetables should be tender-crisp at this stage.
Incorporate Garlic and Flour: Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly to coat the vegetables and cook out the raw flour taste. This step helps thicken the sauce.
Add Broth and Seasonings: Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, stirring constantly. Add the dried thyme, dried rosemary, salt, and black pepper. Reduce heat to low and simmer for 5-10 minutes, or until the sauce has thickened slightly.
Stir in Frozen Vegetables and Cream: Stir in the frozen peas and frozen corn kernels. Cook for 2-3 minutes, or until the vegetables are heated through. Stir in the milk or heavy cream (or vegan alternative) and heat through, but do not boil. Taste and adjust seasonings as needed. Remove from heat and set aside to cool slightly.
Preheat Oven and Prepare Pie Dish: Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar sized oven-safe dish.
Roll Out Bottom Crust: Remove one disc of dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and about ⅛ inch thick. Gently transfer the dough to the prepared pie dish, pressing it into the bottom and up the sides of the dish. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang.
Add Filling: Pour the slightly cooled vegetable filling into the prepared crust. Distribute the filling evenly in the pie dish.
Roll Out Top Crust: Remove the second disc of dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and about ⅛ inch thick. Carefully place the dough over the vegetable filling.
Seal and Crimp Crust: Trim any excess dough from the top crust, leaving about a 1-inch overhang. Fold the overhang of the top and bottom crusts together and crimp the edges to seal the pot pie. You can use a fork to press down the edges or create a decorative crimp with your fingers. Cut a few vents in the top crust to allow steam to escape during baking, preventing the crust from becoming soggy.
Egg Wash (Optional) and Bake: If desired, brush the top crust with beaten egg wash for a golden brown and glossy finish. Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pot pie with aluminum foil for the last 15-20 minutes of baking.
Cool and Serve: Let the pot pie cool for at least 10-15 minutes before serving. This allows the filling to set slightly and makes it easier to serve. Serve warm and enjoy!

Prep Time: 60 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 35g
Fiber: 7g