Broccoli Cheddar Pot Pie

Broccoli Cheddar Pot Pie
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Prep Time: 20 Min
Chill Time: 30 + Min
Cook Time: 40- 45 Min

Yields:

WHAT YOU NEED

CRUST

• 1 ¼ C AP Flour
• ½ C Cold, Unsalted Butter, cut into cubes
• ½ Tsp. Sea Salt
• 6 - 8 + Tbsp. Ice Cold Water

FILLING

• 1/4 C Unsalted Butter
• Drizzle EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 3 cloves Garlic, crushed & minced
• 2 Russet Potatoes, peeled & cut in to cubes
• 5 C Fresh Broccoli Florets
• 2 Heaping Tbsp. AP Flour
• 2 1/2 C PC Brand Plant-Based Chicken broth
• 1 C Marble Cheddar, shredded
• 1 C Extra Old White Cheddar, shredded
• 1/2 C Whipping Cream, room temp
• 2 Tbsp. Fresh Parsley, chopped
• 1/2 Tsp + Sea Salt
• 1/2 Tsp. Red Pepper Flakes
• Cracked Pepper
• 1 Large Free-Range Egg

DIRECTIONS

• CRUST - Whisk together the flour and salt in a medium sized bowl. Add the cold butter to the bowl and cut it into the flour using a pastry cutter until flour looks crumbly. Fold in ice cold water 1 Tbsp. at a time until a loose dough is formed. Use your hands to finish folding it together and transfer the dough to a floured surface. Mold the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes.
• STEW - Begin melting the butter together with the EVOO, garlic, and pepper flakes in a 12" skillet. Once heated, let the garlic sizzle without browning for about a minute before adding the onion, celery, and a good pinch of salt and pep. Stir and cook 4 minutes. Add the potatoes and a splash of plant based chicken broth. Season with salt and pep, cover, and cook for 5. Add the broccoli, season again with salt and pep, and add another splash of broth. Return cover for 3 - 4 minutes. 
• Stir in the flour until it has coated everything. Pour in the chicken broth making sure to break up any clumps of veggies and scraping the bottom of the skillet as well. Let the stew come to a boil and once boiled, add 1/2 tsp. sea salt, reduce heat to medium low, cover, and cook for 10 minutes.
• Remove from heat and stir in the marble, old cheddar, and parsley until melted and combined. Finish by pouring in the cream. Taste and adjust salt if desired. Set skillet aside to finish crust. 
• Preheat oven to 425 F

• Take your dough out of the fridge and place it on a heavily floured surface. Flour your rolling pin and roll out the dough until it is about a 1/2" larger than the skillet on all sides. Place the dough over the skillet, roll the edges inside, and use a fork to crimp all the way around. Cut two slits in the center of the pot pie to allow steam to escape.
• Whisk together the egg and a splash of cold water. Brush the egg mixture over the entire crust.
• Place the pot pie in to the oven to bake for 20 - 25 until golden brown. Make sure to put a baking sheet on the rack underneath to catch any spillage that might occur.
• Remove pot pie from oven and set on to a wire cooling rack for 10 minutes.
• Crack into the crust and serve each portion of pot pie with some freshly chopped parsley. ENJOY!

HAPPY VEG