Description
This hearty vegetable pot pie features a flavorful filling of tender potatoes, carrots, mushrooms, peas, and aromatic herbs, all enveloped in a flaky double-crust pie. The creamy vegetable filling is thickened with flour and enriched with heavy cream, making it a comforting vegetarian main dish perfect for any season.
Ingredients
Vegetable Pot Pie Filling:
- 4 waxy “new” potatoes (400g), cut into 1/2-inch pieces
- 3 medium carrots / 1 cup (120 g), cut into 1/2-inch chunks
- 1/4 cup / 60 ml extra-virgin olive oil
- 1 small onion, chopped
- 3 stalks celery, chopped into 1/4-inch pieces (90g)
- 1 1/4 teaspoons fine grain sea salt
- 3/4 cup / 65 g chopped mushrooms
- 4 medium cloves garlic, chopped
- 1 teaspoon dried or fresh thyme (or fresh rosemary, chopped)
- 1/3 cup / 40 g unbleached all-purpose flour
- 1 3/4 cup / 415 ml good-tasting vegetable broth (water plus 2 teaspoons homemade bouillon powder)
- 2/3 cup / 160 ml heavy cream, plus more for brushing on crust
- 1 cup / 125 g frozen peas
- 1/3 cup chopped chives
- Zest of one lemon
Pie Crust:
- 2 double pie crusts (top and bottom)
- 1 teaspoon butter (for greasing the pie dish)
Instructions
- Boil vegetables: In a medium saucepan, cover the potatoes and carrots with water. Boil for 7-10 minutes, or until tender but not falling apart. Drain and set aside to cool.
- Sauté aromatics: Heat the olive oil in a large skillet over medium-high heat. Add onions, celery, and salt and cook, stirring regularly, until the onions start to brown and caramelize deeply for maximum flavor. Stir in mushrooms, garlic, and thyme, and cook for an additional 2-3 minutes.
- Create roux and thicken filling: Reduce heat to medium and sprinkle flour over the vegetable mixture. Whisk to combine and cook for one minute to toast the flour slightly. Gradually whisk in the combined vegetable broth and heavy cream in half-cup increments. Allow the mixture to simmer, stirring frequently, for 8-10 minutes until thickened so a spatula leaves a trail when dragged through the mixture.
- Combine filling ingredients: Remove skillet from heat. Stir in frozen peas, cooked potatoes and carrots, half of the chives, and half of the lemon zest. Allow the filling to cool completely before assembling the pie.
- Prepare oven and pie dish: Preheat the oven to 425°F (220°C) with a rack in the center. Butter a 9-inch pie dish and sprinkle it with the remaining lemon zest. Lightly flour a work surface and rolling pin for the dough.
- Roll out bottom crust: If pie dough is chilled, let it sit 15 minutes at room temperature before rolling. Roll out the bottom pie dough large enough to fit the pie dish with some overhang, turning dough to avoid sticking and adding flour as needed. Transfer dough to the dish by wrapping around the rolling pin and unrolling over the dish. Press into the pan and trim excess dough.
- Roll out top crust: Roll out the top pie crust similarly, working quickly to keep it cool.
- Assemble the pie: Spoon the cooled filling into the lined pie dish. Drape the top dough over the filling, trim so about 1-inch dough hangs over, and seal the edges by folding and crimping with fingers or a fork. Chill the assembled pie in the freezer for 15 minutes.
- Prepare for baking: Remove the pie from the freezer, cut slits in the top crust to vent steam, and gently brush the crust with heavy cream for a golden finish.
- Bake the pie: Place the pie on a baking sheet to catch drips and put it in the oven. Lower heat to 375°F (190°C) and bake for about 1 hour, checking from 45 minutes onward. Rotate the pie in the oven if needed and tent with foil if the crust browns too quickly. Bake until the crust is deeply golden.
- Cool and serve: Remove the pie from the oven and let it cool slightly before slicing. Store leftovers in the refrigerator for up to one week.
Notes
- Makes one 9-inch double-crusted vegetable pot pie.
- Serves 8 people.
- Use a good-tasting vegetable broth or substitute water plus homemade bouillon for depth of flavor.
- Keep pie dough chilled to prevent shrinking and cracking during baking.
- Use a baking sheet under the pie to catch any drips and keep the oven clean.
- Chilling the assembled pie before baking helps maintain the crust’s structure.
- Leftover pie can be refrigerated for up to one week and reheated gently.
