Your new favorite comfort meal, packed with so much flavor. With a variety of vegetables, prosecco, and a homemade pie crust on top, you'll be shocked that this vegetable pot pie is completely vegetarian.
Equipment
- Rolling Pin
- Parchment Paper
- 10-inch Oven-Safe Skillet
- Measuring Cups
- Measuring Spoons
- Pastry Brush
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 garlic minced
- 1 ½ tsp salt
- ½ tsp pepper
- 1 ½ tbsp fresh thyme chopped
- 1 tsp dried parsley
- ½ tsp dried sage
- ½ cup prosecco or dry white wine
- 2 ½ tbsp flour
- 2 ½ tbsp butter
- 1 cup yellow potatoes parboiled* and diced (approx 1 large potato)
- 2 cups veggie broth
- ½ cup whole milk or heavy cream
- ½ cup frozen corn
- ¼ cup frozen peas
- 1 tbsp flour
- Egg
- Flaky salt and sesame seeds optional topping
Instructions
- For your top crust, in a bowl, stir together your flour and salt. Rub your cold butter into the mixture until it resembles coarse crumbles
- Add in your cold water, 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. Make sure your dough is an even thickness throughout
- Place your rolled crust in the fridge to chill while you make your filling
- Heat a 10-inch oven-safe 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. Sauté for 7- 10 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 scrape any bits off the bottom of the pan. Cook until the 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 to a boil. Reduce heat and simmer for 20 minutes, until the mixture has thickened. Be sure to stir occasionally, scraping any bits off the bottom
- Add in your milk/cream about 15 minutes in, once it’s thickened slightly. Stir and continue cooking until it’s thickened to 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 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
- Cover with your rolled-out top crust, folding in the edges and crimping. Cut a few slits into the dough 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
- Place a baking sheet on the rack below your pie, to catch any drips
- Bake for 40 -45 minutes until the crust is golden brown, rotating halfway through
- Allow to cool for at least 15 minutes before slicing and serving
- Enjoy!
Notes
*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, 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
