Vegetable Pot Pie Recipe

Pot pies are bakers’ way of serving you an entire meal in the most gorgeous, delectable, and sumptuous manner. Usually made with meat filling encased in a baked flakey pastry covering, the pie can also be tweaked to the vegetarians’ liking by replacing the meat with vegetables and some fresh greens.

The main ingredients for this savoury pie are the vegetables and sauce that make for the filling and the pastry dough that completes the dish. It’s a simple dish to make really, especially is you’re well acquainted with baking. And the best part? You can even make this pie using leftovers! Follow the recipe below to make your very own vegetable pot pie at home!

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Feature Image: Gluten Free SCD and Veggie – blogger

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Vegetable Pot Pie Recipe

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Course

Main Dish

Cuisine

American

Cook Time

180 minutes

Servings

pot pies MetricUS Imperial

Ingredients

• 12 tbsp unsalted butter
• 2 cups sliced yellow onions
• 1 fennel bulb, top and core removed, thinly sliced crosswise
• 1/2 cup all purpose flour
• 2.5 cups good chicken stock
• 1 tbsp Pernod
• 1.5 tsp kosher salt
• 1/2 tsp Freshly ground black pepper
• 3 tbsp heavy cream
• 1.5 cups large diced potatoes
• 1.5 cup asparagus tips
• 1.5 cups peeled, 3/4-inch-diced carrots
• 1.5 cups 3/4-inch-diced butternut squash
• 1.5 cups frozen small whole onions
• 1/2 cup minced flat-leaf parsley
• a pinch of saffron

For the pastry

• 3 cups all purpose flour
• 1.5 tsp kosher salt
• 1 tsp baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter
• 2/3 cup ice water
• egg wash 1 egg beaten with 1 tablespoon water
• Flaked sea salt and cracked black pepper

Course Main Dish Cuisine American Cook Time 180 minutes Servings pot pies MetricUS Imperial Ingredients 12 tbsp unsalted butter 2 cups sliced yellow onions 1 fennel bulb, top and core removed, thinly sliced crosswise 1/2 cup all purpose flour 2.5 cups good chicken stock 1 tbsp Pernod 1.5 tsp kosher salt 1/2 tsp Freshly ground black pepper 3 tbsp heavy cream 1.5 cups large diced potatoes 1.5 cup asparagus tips 1.5 cups peeled, 3/4-inch-diced carrots 1.5 cups 3/4-inch-diced butternut squash 1.5 cups frozen small whole onions 1/2 cup minced flat-leaf parsley a pinch of saffron For the pastry 3 cups all purpose flour 1.5 tsp kosher salt 1 tsp baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter 2/3 cup ice water egg wash 1 egg beaten with 1 tablespoon water Flaked sea salt and cracked black pepper

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Instructions

For the sauce:

1. Melt the butter in a large pot over medium heat.
2. Add the onions and fennel and sauté until translucent, 10 to 15 minutes.
3. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally.
4. Now slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally.
5. Add the heavy cream and season to taste. The sauce should be highly seasoned.

For the vegetables:

1. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve.
2. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well.
3. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

For the pastry:

1. Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade.
2. Then add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
3. Dump the dough out onto a floured board and knead quickly into a ball and wrap it in plastic and allowing to rest in the refrigerator for 30 minutes.

Making the pot pie:

1. Preheat the oven to 375 degrees F.
2. Divide the filling equally among 4 ovenproof bowls.
3. Divide the dough into quarters and roll each piece into an 8-inch circle.
4. Brush the outside edges of each bowl with the egg wash, then place the dough on top.
5. Trim the circle to 1/2-inch larger than the top of the bowl and crimp the dough to fold over the sides, pressing it to make it stick.
6. Brush the dough with egg wash and make 3 slits in the top and sprinkle with sea salt and cracked pepper.
7. Finally, place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
8. Serve hot.