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Veggie Pot Pie

1/29/2021

This was such a fun recipe for me to put together because doughs are always a big challenge for me. I'm so impressed with how this dough recipe came together. It's so easy, especially if you're a dough newb like I am. Here's a link to the recipe where I snatched the pie crust from!
www.fivehearthome.com/fool-proof-flaky-butter-pie-crust/

Veggie Pot Pie

Prep Time: 15 Min
Chill Time: 30 Min +
Cook Time: 45 - 50 Min

Yields: 6 - 8 Servings

In a medium sized mixing bowl, whisk together the flour and salt. Drop in the cold, cubed butter and begin cutting together with a pastry cutter. Continue until everything starts to look crumbly. Drop in 1 Tbsp. of ice water and fold together with a spatula. Continue with water until dough is forming and then use your hands to continue to gently fold together. Transfer loose dough to a floured surface and gently work together to form a dome. Wrap firmly in plastic wrap and refrigerate at least 30 minutes.

While the dough sets, begin the pot pie filling. In a large skillet, melt the butter on medium heat. Once melted and bubbly, add the onion, celery, thyme, rosemary, and pepper flakes. Season with salt & pep and cook for 4 minutes. Stir in the potatoes and cauliflower, season liberally with salt & pep, cover, and cook another 5 minutes. Add the mushrooms, another hit of salt and pep, and continue to cook covered for 3 – 4 minutes.

Stir in the peas and all-purpose flour until everything is coated and flour has disappeared. Slowly pour in the stock, making sure to scrape the bottom of your pan with a spatula to break up any tasty bits on the bottom. Stir in the milk and bring the filling to a boil. Once boiled, reduce heat to medium low, add the white beans, garlic & onion powders, poultry seasoning, and ½ tsp. sea salt. Simmer 5 – 7 minutes until thickened, stirring often. Stir in the fresh parsley, remove the thyme and rosemary sprigs, and remove from heat. Taste and adjust salt if desired.

Preheat oven to 425 F

Remove your dough from the fridge and drop it onto a floured surface. Flour a rolling pin and begin rolling from the middle of the dough out in a straight line. Continue to do this, rotating the direction you are rolling from the middle until you have rolled the dough out about an inch and a half larger than the diameter of your baking dish. ( I used a circular 3 ½ qt baking dish) Place the rolling pin at one end of the dough and fold the dough over it, gently rolling until you have the whole dough on your pin. Drape it over your dish carefully to cover the entire open surface.

Fold in the dough to form a crust around the entire edge of the pie. Use your index finger to press a crease into the crust using your thumb and index finger on the opposite hand to pinch around the crease from the opposite side. Continue until your crust is finished.

Lastly, whisk together an egg and a splash of cold water in a small bowl. Brush this over the entire crust.

Bake for 20 – 25 minutes until golden brown and filling is bubbly. Set onto a wire rack to cool briefly before serving. ENJOY!

Grocery List
CRUST

1 ¼ C AP Flour
½ C Cold, Unsalted Butter, cut into cubes
½ Tsp. Sea Salt
5 – 7 Tbsp. Ice Cold Water

FILLING

4 Tbsp. Unsalted Butter
1 Yellow Onion, diced
3 stalks Celery, diced
4 Medium Yellow Potatoes, cut into cubes
2 C Cauliflower florets
2x 227g Cremini Mushrooms, quartered
540 can White Beans, drained & rinsed
1 C Frozen Sweet Peas
3 Tbsp. AP Flour
1 ½ C 2% Milk
1 ½ C PC Brand Plant-Based Chicken Broth
1 Sprig Fresh Rosemary
3 Sprigs Fresh Thyme
¼ C Fresh Parsley, chopped
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Poultry Seasoning
½ Tsp. Red Pepper Flakes
½ Tsp. + Sea Salt
Cracked Pep

1 Large, Free-Range Egg + Splash Water

R E C I P E S

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