Description
This Veggie Pot Pie is a hearty and flavorful dish that’s perfect for a comforting meal. It’s packed with a variety of vegetables in a creamy sauce, all encased in a flaky and golden crust.
Ingredients
Units
Scale
- 1 (3-Ingredient Pie Crust) or store-bought double crust or puff pastry
- 7 tablespoons salted butter, divided
- 1 yellow onion, small dice (about 1 cup)
- 2 garlic cloves, minced (about 1 teaspoon)
- 4 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 cup whole milk
- 3/4 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 Yukon gold potato, small dice (about 1 cup)
- 1 pint baby bella mushrooms, small dice
- 12 oz frozen mixed vegetables
- 1 large egg, separated
Instructions
- Prepare Crust: Grease a pie pan with 1 tablespoon of butter. If using store-bought dough, place the bottom crust in the pie pan. If you made a 3-Ingredient Pie Crust, cut ⅓ of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until later. Dust your work surface with flour and roll out the bigger ⅔ piece of dough into a 16-inch circle, about ¼ inch thick. Line the pie pan with it. Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
- Preheat and Brown Butter: Place a rack in the center of your oven along with a sheet pan and preheat it to 350°F. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
- Sauté Vegetables: Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
- Make Sauce: To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
- Add Vegetables: Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
- Assemble Pie: Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling. Roll the smaller piece of dough into a circle, about 10 inches wide and ¼ inch thick. Cover the pie with it.
- Seal and Decorate: Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
- Bake: Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.
Notes
- Crust: You can also use a store-bought double crust or puff pastry.
- Potatoes: To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel so it stays submerged. Drain before using in the recipe.
- Storage: Store leftover pot pie in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
