Vegetarian Pot Pie Recipe
Prevent a soggy bottom by pricking the crust and blind baking for 5 minutes on the bottom rack. Make sure the filling isn’t too watery; simmer 3–5 minutes to thicken before filling the pie. Frozen vegetables can be used; thaw and drain well to remove excess water. No pie pan? Use a square/rectangular baking dish or make individual pies in ramekins. Alternative topping: skip the top crust and use mashed potatoes. Check the crust after 15 minutes of baking and tent loosely with foil if darkening too quickly. Let the pie cool 15 minutes before slicing for cleaner cuts. Can be adapted with appropriate substitutions to be vegan and/or gluten-free.
Time: Prep: 8 mins, Cook: 43 mins, Total: 51 mins
Servings: 8
Ingredients
- 0.5 cup butter
- 1 medium onion, peeled and chopped
- 3 to 4 cloves garlic, minced
- 1.5 cups carrots, chopped
- 1.5 cups potatoes, peeled and cut into 0.5-inch chunks
- 1 cup celery, chopped
- 0.25 cup all-purpose flour
- 1.5 tsp fresh thyme (or 0.5 tsp dried)
- 1.5 tsp fresh rosemary (or 0.5 tsp dried)
- 2 cups vegetable stock or broth
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 0.25 cup heavy cream
- 2 roll-out pie crusts (one box or homemade)
- Salt and pepper, to taste
- Eggwash (1 egg + 1 tbsp water)
Instructions
- Preheat the oven to 425°F. Set out a 9-inch deep-dish pie pan. Chop all the fresh produce.
- Set a large sauté pan over medium heat. Add the butter. Once melted, add the onion and garlic. Sauté for 2–3 minutes.
- Add the carrots, potatoes, and celery. Sauté another 5 minutes to soften the vegetables.
- Stir in the flour, thyme, rosemary, 1 tsp salt, and 0.5 tsp cracked black pepper, coating the vegetables. Stir in the broth.
- Simmer 3–5 minutes to thicken. Turn off heat and stir in the peas, parsley, and heavy cream. Set aside.
- Roll out one pie crust to 11–12 inches, wide enough to fit down into the pie pan and over the edge.
- Gently fit the crust into the pie pan and crimp the edges firmly against the rim so it doesn’t slump.
- Prick the bottom of the crust with a fork multiple times. Bake for 5 minutes on the bottom rack.
- Mix the eggwash. Roll out the top crust just wide enough to cover the pan, about 9 inches.
- Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Place the top crust over the filling and use a fork to crimp and seal the edges.
- Brush the top crust with eggwash. Cut 3–4 vent holes in the top crust.
- Bake on the bottom rack for 25–30 minutes. Check after 15 minutes; tent loosely with foil if browning too quickly.
- Remove when golden brown. Cool 15 minutes before cutting to serve.