Creamy Potato Cauli Pot Pie

Creamy Potato Cauli Pot Pie




Prep Time: 20 Min
Cook Time: 70 - 75 Min

Yields: 6+

WHAT YOU NEED

• DOUGH
• 1 1/4 C AP Flour
• 1/2 C Cold Unsalted Butter
• 1/2 Tsp. Sea Salt
• 7 + Tbsp. Ice Cold Water
• FILLING
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 5 sprigs Fresh Thyme, leaves removed 
• 3 1/2  C Cauliflower Florets
• 3 Russets, peeled & cubed ( About 4 1/2 C)
• 1/2 C Green Peas, frozen
• 2 Tbsp. Fresh Parsley, chopped
• 2 Heaping Tbsp. AP Flour
• 2 C 2% Milk
• 2 Tbsp. Cream Cheese, room temp
• 1/2 Extra Old White Cheddar, shredded
• 1 C PC Brand Plant-Based Chikn Broth
• 1 Tsp. Dry Mustard powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Poultry Seasoning
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Vegeta Seasoning
• 1/4 Tsp. + Sea Salt
• Cracked Pepper
• 1 Large Free-Range Egg

DIRECTIONS

• DOUGH - Whisk together the flour & salt for the dough in a medium sized mixing bowl. Grate in the cold butter and use a pastry cutter to combine it in the flour until the flour starts to look crumbly. Add a couple Tbsp. of the ice water and begin working the dough together. You'll need about 7 until it starts to come together. Transfer the dough to a floured surface and work it together in to a dome shape. Cover with plastic wrap and refrigerate at least 30 minutes.
• FILLING - Begin heating the EVOO, butter, thyme, and pepper flakes, in a large skillet set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the onion, celery, and a good pinch of salt & pepper. Stir and cook 5 - 6 minutes. Add the potato and cauliflower along with a generous pinch of salt & pep. Add a splash of broth, cover, and let that go 10 minutes, stirring halfway.​

• ​Stir in the flour until it is absorbed and continue to cook another 3 minutes. Pour in the broth and milk and bring the mixture to a boil. Once boiled, add the dry mustard, garlic & onion powder, poultry seasoning, vegeta, and 1/4 tsp. sea salt. Stir, reduce heat to medium low, and simmer with the lid tilted for 15 minutes until reduced, thick, and creamy.
• Preheat oven to 425 F
• Stir the cream cheese, cheddar, green peas, and parsley in to the skillet until combined. Taste and adjust salt if desired.
• Transfer the pot pie filling to a greased 9"x 13 / 14" baking dish. In the meantime, pull out your dough and roll it out to a size that covers most of the filling in the dish. A little exposed filling on the ends is ok. Drape the dough over the filling in the dish. In a small bowl, whisk together an egg with a splash of cold water and brush the pot pie dough with the egg wash.
• Bake at 425 F for 35 - 40 minutes until dough is golden brown and crispy. Remove and set on to a wire cooling rack for 5 - 10 minutes before serving. 
• Serve each portion with a sprinkle of fresh parsley or some gorgeous microgreens. ENJOY!

HAPPY VEG