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
- 3/4 tsp salt
- 3/4 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
- 1 tsp dried parsley
- ½ tsp dried sage
- 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
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 to a simmer 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, 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
- 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
- Preheat your oven to 400F and 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!
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
For the blind bake, I use uncooked rice as I feel it fits in all the nooks and crannies best. Once the rice cools completely after the bake, you can store it in a container and reuse it for your next bake! You can’t cook it as rice after this but you can use it on repeat for baking!
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
