Veggie Pot Pie
Pot pie from scratch may seem like a lot of work, but since it is comfort food I really don’t mind spending some extra time in the kitchen. And the flavors are so divine: the contrast between the crunch of the crust and the creamy sauce, deep note of sage, the nutty tone of nutmeg, and then come all the bright flavors of the veggies…yea comfy indeed! Of course there is a shortcut and you don’t even have to sacrifice the composed flavors of slow cooking. And believe me a perfect pot pie can be ready in as little as ½ an hour! For a quick version of pot pie you just have to have ready to use puff pastry on hand and you are ready to roll. Cut a defrosted puff pastry to the size of your baking dish and bake until golden brown (see the package for baking directions). Meanwhile, prepare veggies and sauce. When cooking the creamy sauce, use 1 tbsp more flour, so that the sauce is a little thicker. Distribute the creamy sauce with veggies onto your serving vessel, and top with freshly baked puff pastry tops. Serve and enjoy! This time I did the long version. It’s snow outside. Kids were home from school and I had company. My daughter is making plans for college, so we were chatting and discussing and having me and her time…ahhhh, they fly away too quick!
Total Steps
13
Ingredients
24
Tools Needed
8
Ingredients
- 4 medium carrots
- 5 small potatoes
- 1 cup green peas, frozen
- 1/2 cup sweet corn crenels, frozen
- 1 cup broccoli florets, frozen
- 2 cups water
- 1 tablespoon Vegeta
- 1/4 cup olive oil
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 cups veggie stock
- 1 tablespoon ground sage
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, finely chopped
- 1 stick unsalted butter, very cold or frozen
- 1/2 cup olive oil
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/2 cup ice water
- 2 tablespoons white distilled vinegar
- 1 tablespoon sour cream(optional)
- 1 tablespoon milk(optional)
Instructions
Step 1
Directions veggies:
Step 2
Dice carrots and potatoes.
Step 3
Into a big enough pot, put water, carrots, and Vegeta. Bring to a boil over high <a href="/XZFHRHHF">heat.</a> When it starts to boil, add potatoes, <a href="/B52FHCF2">turn </a><a href="/XZFHRHHF">heat </a>to medium, and cook tightly covered for 7 minutes, or until potatoes are just soft.
Step 4
Add green peas, corn, and broccoli. Cover the pot, remove from <a href="/XZFHRHHF">heat,</a> and let it stand covered for 5 – 10 minutes. Peas, corn, and broccoli will become soft, but will still be bright in <a href="/HT4RHHGB">color.</a>
Step 5
<a href="/KXN5X3J8">Strain </a>veggies and <a href="/WXJN6QKP">preserve </a>the veggie stock for cooking the creamy sauce.
Step 6
Directions for creamy sauce:
Step 7
In a big enough pot over low medium <a href="/XZFHRHHF">heat,</a> put olive oil. Add the finely <a href="/6L7QNTJV">chopped </a>onions, <a href="/DPSVTKVY">salt,</a> and black pepper. <a href="/HKGWZV8T">Sweat </a>the onion until translucent. Add flour and cook until slightly changes <a href="/HT4RHHGB">color </a>to golden <a href="/D434P8MH">brown,</a> about 3 minutes. Add sage and nutmeg. Now is time to start adding the liquid ingredients. I always <a href="/XZFHRHHF">heat </a>my milk before adding it to the rue. Slowly start adding the milk, constantly <a href="/DRM2WPZ4">stirring </a>with a hand <a href="/GV3SK283">whisk </a>to prevent clumps from forming. After you add all the milk and veggie stock keep <a href="/DRM2WPZ4">stirring </a>until it comes to a boil. Let it boil for a minute or two, to cook out the raw flour <a href="/PMQVQDJ8">flavor.</a>
Step 8
Add the <a href="/KXN5X3J8">strained </a>veggies and <a href="/DRM2WPZ4">stir </a>to combine.
Step 9
Directions for crust:
Step 10
Into a food processor, put flour, <a href="/DPSVTKVY">salt,</a> and butter <a href="/XZBDDD5G">cut </a>into small pieces. Pulse until ingredients resemble coarse meal. While the processor is running add olive oil and <a href="/RP8LCDPZ">ice </a>water <a href="/7S3QCKWK">mixed </a>with vinegar. <a href="/B52FHCF2">Turn </a>the ingredients onto a lightly floured board and gently <a href="/FZZDJ42W">knead </a>so they just come together. Divide the dough in two and form two discs. <a href="/X75YQJ6B">Wrap </a>them in plastic <a href="/X75YQJ6B">wrap </a>and let the dough rest in the <a href="/ZSSVQ6FG">refrigerator </a>for 30 minutes.
Step 11
<a href="/H3S4YV46">Preheat </a>the oven to 350*F.
Step 12
Divide the creamy sauce with veggies into <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dishes.</a> You <a href="/TPWNYF5L">can </a>either choose to go family style with one <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dish </a>or with individual <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dishes.</a> This time I went with individual <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dishes.</a> <a href="/LTNN8R88">Roll </a>the dough on slightly floured board and <a href="/XZBDDD5G">cut </a>circles in size of the <a href="/RNT367Z2">baking </a><a href="/QQVZX64Y">dish.</a> Place the crust circle over the veggie <a href="/7S3QCKWK">mix </a>and smoother with <a href="/3JV6BKBV">sour </a><a href="/R3P5MM3Z">cream </a>(I <a href="/7S3QCKWK">mix </a>1 tbsp of <a href="/3JV6BKBV">sour </a><a href="/R3P5MM3Z">cream </a>with 1 tbsp of milk).
Step 13
<a href="/B52FHCF2">Turn </a>the <a href="/XZFHRHHF">heat </a>of the oven to 300*F and b<a href="/RNT367Z2">ake t</a>he pot pies for 45 minutes. T<a href="/B52FHCF2">urn t</a>he h<a href="/XZFHRHHF">eat u</a>p to 375*F and ba<a href="/RNT367Z2">ke ad</a>ditional 10 minutes. If the to<a href="/R34ZSY3M">p is</a> not yet golden br<a href="/D434P8MH">own to</a> your liking, you ca<a href="/TPWNYF5L">n le</a>ave the pies in the oven for 5 more minutes. Pull the pies from the oven and let them rest for at least 15 minutes before se<a href="/Y6MVNCHX">rving.</a>