Savory Vegetable Pot Pie

This may very well be the best pot pie I’ve ever made. A bold claim? Yes. True? 100%. I love my Spinach & Mushroom Chicken Pot Pie, but this savory vegetable pot pie being only veggies and packing this much flavor… I do impress myself.

If you have a chest-beating meat lover in your family, one who refuses to believe that anything meatless can’t be good, make them this pot pie. Between the various veg, the key stars of the show are the mushrooms, which add a delicious, almost-meaty flavor as they cook down, combined with a mixture of fresh and dried herbs and, not to be missed, the prosecco! The alcohol cooks off, but the flavor it leaves behind ohemgeee my friends – do not skip this ingredient!! 

Also, we’re doing a top crust only for this baby, keep it simple, ya know? Plus, I love a bowl of delicious goo topped with a flaky buttery crust, don’t you? 

So put on your coziest sweater, blast your favorite tunes, and get to making your new favorite cold weather staple meal.

If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!

WHAT IS POT PIE?

Pot pie is a comfort food staple, especially during the colder months. It’s a savory pie, most often filled with meat, and cooked in a gravy-like sauce that thickens as it bakes. Depending on who you ask, pot pie can have both a top and bottom crust or just one on top. You do you, in my opinion!

The filling itself usually incorporates a few veggies – most often potatoes, corn, peas, and onion. For a vegetable pot pie like this one, you’ll find all those ingredients plus celery, mushrooms, carrots, garlic, and lots of herbs (fresh or dried). Serve with a side of green beans or a fresh salad, and you’ve got yourself the perfect meal!

INGREDIENTS

• Flour: Binds together your crust and, when sprinkled over your filling, creates a layer between it and your crust to catch excess moisture
• Salt: Always necessary to balance flavors
• Unsalted Butter: Creates the most delicious, flaky crust
• Water: To help bring together your dough
• Olive Oil: Just a little to start cooking down your vegetables without them sticking to the pan
• Mushrooms: Add the most delicious, almost meat-like flavor
• Carrots: For a little color and texture
• Onion: Cooked down for extra goodness
• Celery: Just a little for that added nutrition and texture (you’re welcome to add more if you’re a celery lover)
• Garlic: The best savory flavor out there
• Pepper: For a little seasoning
• Thyme, Parsley, & Sage: The cozy, hearty herbs that pack in the flavor to this savory pot pie
• Prosecco: Don’t skip! The alcohol cooks off, but adds the most delicious flavor. You can also substitute a dry white wine
• Yellow Potatoes: Add both a hearty texture and act as a thickener to soak up some of the extra moisture and flavor
• Veggie Broth: To scrape up all the good flavors being cooked down from the vegetables and form a yummy gravy
• Milk or Heavy Cream: Baker’s choice, depending on how creamy you want your pot pie!
• Corn: My favorite ingredient that adds the perfect “sweet” balance to the savory pie
• Peas: A classic pot pie filling. Add as much or as little as you like
• Egg: Beaten and brushed over the crust for that perfect golden finish and flake
• Flaky Salt & Sesame Seeds: Sprinkled across the raw crust ahead of baking, adding a yummy balance

HOW TO MAKE SAVORY VEGETABLE POT PIE

Start by making your crust. In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency. Place a few ice cubes in a glass and fill with cold water. Measure your water into your flour mixture and compress until a dough ball forms.

To roll your dough, place it between two large pieces of parchment paper and roll to an even ⅛” thickness. Carefully peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment. Invert your pie dish onto the center of your rolled dough and cut your dough into a circle, leaving about an inch from the rim of your pie dish. Remove the dish and set aside. Re-cover your dough with the parchment paper and place it in the fridge while you make your filling.

In a large skillet over medium-high heat, add your olive oil, diced carrots, onion, mushrooms, celery, salt, and pepper. Cook these down until the mushrooms soften and start to get color on them, about 8 minutes. Add in your garlic and cook another minute or two until fragrant. Stir in your herbs and cook an additional minute.

Pour in your prosecco and scrape any bits off the bottom of the pot. This is good flavor! Cook your mixture down until the prosecco has been absorbed by your veggies. Add in your flour and stir to coat your veggies. Drop in your butter and cook until you have an almost paste-like mixture.

Stir in your parboiled potatoes and broth and bring to a boil. Reduce to a simmer until the mixture has thickened, about 20 minutes. Make sure you stir the pot occasionally, scraping any bits off the bottom.

About 15 minutes in, once it’s thickened slightly, stir in your milk or cream. Continue cooking until you have a stew-like texture. Remove from the heat and stir in your corn and peas. Then pour into your pie dish and spread evenly. Allow to cool slightly for about 10 minutes.

Preheat your oven to 400°F

Sprinkle 1 tsp flour over the top of your filling, this will help prevent the underside of your top crust from being soggy. Then cover with your chilled crust. Fold in the edges and crimp before cutting a few air slits from the center of your pie. This will help it to breathe as it bakes!

Whisk together your egg and a splash of water or milk in a bowl to make your egg wash. Brush along the top of your crust and sprinkle with flaky salt and sesame seeds.

Bake for 35-40 minutes until the crust is golden brown, rotating halfway through. Remove and allow to cool for at least 15 minutes before serving your savory vegetable pot pie!

3 reasons you’ll love this pot pie

MAKING AHEAD & STORING

I recommend baking this pie directly once you’ve prepped your filling and dough. This will ensure the texture of the veggies and the flakiness of the crust cook consistently. That being said, you can prep your filling and your pie dough in advance. I would store each separately in the freezer and allow to thaw completely in the fridge before baking.

Once baked, your savory vegetable pot pie will last in the fridge for up to 4 days or frozen for about two months. If you’re freezing for one, I’d recommend freezing the pie in individual servings to make it easy to take out and thaw as desired.

MORE COMFORT FOOD RECIPES

If you’re a pie crust lover but don’t want to fit it into a dish, try my Simple Mushroom & Rosemary Galette. Packed with savory flavors and baked flat on a baking sheet! For my gravy lovers, you have to make these French Onion Puff Pastries with gravy. Use homemade or store-bought dough for a flaky, dippable treat. If you’re looking for something sweet and simple, make this Easy Bubble Bread for a delicious tear-apart treat.

Savory Vegetable Pot Pie

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr

Servings 6

Course Dinner, Lunch

Cuisine American

This may very well be the best pot pie I’ve ever made. Between the various veg, the key stars of the show are the mushrooms, which add a delicious almost-meaty flavor as they cook down, combined with a mixture of fresh and dried herbs and, not to be missed, the prosecco! Flavor. Packed. So put on your coziest sweater, blast your favorite tunes, and get to making your new fall favorite staple meal.

Equipment

• Rolling Pin
• Parchment Paper
• 9" Pie Dish
• Measuring Cups
• Measuring Spoons
• Pastry Brush
• Fork
• Spoon

Ingredients

CRUST

• 2 cups flour
• ¾ tsp salt
• ¾ cup unsalted butter cold and cubed
• 4 tbsp cold water

FILLING

• 2 tbsp olive oil
• 2 cups baby bella mushrooms sliced
• 1 cup carrots finely diced (1 large carrot)
• 1 ½ cups onion diced (1 large onion)
• 1 stalk celery diced
• 6 cloves of garlic minced
• 1 ½ tsp salt
• ½ tsp pepper
• 1.5 tbsp fresh thyme chopped (or 2 1/4 tsp dried)
• 1 tsp dried parsley or 1/2 tsp dried
• ½ tsp dried sage or 1/4 tsp dried
• ½ cup prosecco or dry white wine
• 1 cup yellow potatoes parboiled* and diced (approx 1 large potato)
• 2 cups veggie broth
• 2 ½ tbsp flour
• 2 ½ tbsp butter
• ½ cup milk or heavy cream
• ½ cup frozen corn
• ¼ cup frozen peas
• 1 tbsp flour
• Egg
• Flaky salt optional for topping
• Sesame seeds optional for topping

Instructions

• For your top crust, In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
• Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
• Place your dough ball between two large pieces of parchment paper, and roll to ⅛” thickness – making sure your dough is an even thickness throughout.
• Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment. Invert your pie dish onto the center of your rolled dough and cut a circle, leaving about an inch from the rim of your pie dish. Save the scraps for future use!
• Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for 15 minutes while you make your filling
• Heat a large skillet on the stove over medium-high heat
• Add your olive oil to the pot along with your diced carrots, onion, mushrooms, celery, salt, and ground pepper. Saute for 7-8 minutes until cooked down and the mushrooms and onions start to get some color on them
• Add in your garlic and cook an additional 2 minutes, until fragrant
• Stir in your herbs and cook for an additional 1-2 minutes
• Add in your prosecco and use it to scrap any bits off the bottom of the pot. Cook until prosecco is absorbed into the veggie mix
• Add in your 2 ½ tablespoons of flour, stirring to evenly coat your veggies, then add your butter. Combine until you have an almost paste-like mixture
• Add your diced parboiled potatoes* and stir to combine
• Pour in your broth, and stir to bring everything together before bringing the pot to a boil. Reduce heat and simmer until the mixture has thickened, about 20 minutes. Be sure to stir occasionally, scraping any bits off the bottom
• Add in your milk/cream about 15 minutes in, when it’s thickened slightly. Stir and continue cooking. When done, it should resemble a stew-like texture
• Remove from the heat and stir in your peas and corn
• Pour into your pie dish, spread evenly, and cool slightly for 5-10 minutes
• Preheat your oven to 400F
• Sprinkle 1 tsp flour over the top of your filling, this will help prevent the underside of your top crust from being soggy
• Cover with your rolled-out top crust, folding in the edges and crimping, and cut a few slits from the center, to vent the pie as it bakes
• In a bowl, whisk together your egg and a splash of water or milk. Brush across the top of your pie crust and sprinkle with flaky salt and sesame seeds if desired
• Bake for 35-40 minutes until the crust is golden brown, rotating halfway through
• Allow to cool for 15 minutes before slicing and serving
• Enjoy!

Video

https://www.instagram.com/p/DCHjX8JPOVb/

Notes

If you have a food processor, pulse together your flour and salt before adding in your cubed cold butter. Pulse until combined and then add in your cold water and give a few more pulses. Pour into a large bowl and press the dough together with your hands to form a ball. Ever since I started using my food processor for dough making, I rarely go back to doing it manually as it saves so much time!

If you need to add more water to your dough, do it one tablespoon at a time. Four tablespoons should be enough, you might just need to press and squeeze it together a little more. You want the dough to be on the dryer side versus too wet

This crust has a lot of butter, it’s crucial that you place it in the fridge before you bake it so you don’t risk your butter melting out of your crust as soon as it hits the oven

Make sure your dough is no thicker than ⅛”, if it’s too thick it will be overwhelming and likely won’t bake properly in the time allotted. Also, be sure not to roll it too thin or it will be harder to handle and will likely burn

If you’re not sure how to parboil a potato, I’ve got you! Simply quarter your potatoes (cutting them in half vertically, turning, and then horizontally), toss them into a pot, and cover them with water. Bring to a boil, reduce to low, and cover. Cook for 6 minutes, drain, and allow to cool before dicing

If you prefer no peas, you can 100% do 1 cup of corn instead! I actually prefer it that way (shhh don’t tell anyone) since I’m not a real pea gal but I know that peas are a staple for many in their pot pies