Vegetable Pot Pie
A delightful, creamy, and easy-to-make vegetable pot pie that warms the heart on chilly days.
Ingredients
For the filling
- ¼ cup unsalted butter Adds richness and flavor.
- 1 piece onion, chopped Provides a savory base.
- 3 pieces carrots, diced Adds sweetness and color.
- 3 pieces celery stalks, diced Brings crunch and depth.
- 1 cup frozen peas Provides delightful bursts of sweetness.
- 1 cup green beans, chopped Offers texture and freshness.
- ¼ cup flour Thickens the sauce for comfort.
- 2½ cups vegetable stock Infuses flavor into the filling.
- ½ cup heavy cream Makes the filling super creamy.
- 1 tsp salt Seasoning.
- ½ tsp black pepper Seasoning.
- 1 tsp fresh thyme Adds an herbal note.
For the crust
- 2½ cups flour Essential for the pie crust.
- 1 tsp salt For crust balance.
- 1 tsp sugar For crust balance.
- 1 cup cold butter Creates a flaky pastry.
- 6–8 tbsp ice water Binds the dough.
- 1 piece egg, beaten For brushing the crust.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop all vegetables: onion, carrots, celery, and green beans.
- Measure out flour and stock, and set the butter out to soften for the crust.
Cooking and Assembling
- In a large pot, melt butter over medium heat and add the onion, carrots, and celery. Sauté until the veggies are tender, about 5-7 minutes.
- Sprinkle in the flour and stir for another minute. Gradually add vegetable stock, heavy cream, peas, and green beans. Season with salt, pepper, and thyme. Cook until thickened.
- Spread the filling into a baking dish and roll out the pie crust on a floured surface. Cover the filling with the crust, pressing the edges to seal. Cut slits for steam.
Serving
- Brush the top crust with the beaten egg for a beautiful golden color.
- Bake in the preheated oven for 30-35 minutes, until the crust is golden and the filling is bubbly.
- Let it cool for a few minutes, then slice and serve warm.
Notes
Use cold ingredients for extra flakiness in the crust. Feel free to swap out veggies based on your preference!