Description
This Veggie Pot Pie recipe is a comforting and hearty vegetarian dish featuring a flaky homemade or store-bought crust filled with a rich, buttery vegetable gravy. The filling includes Yukon gold potatoes, baby bella mushrooms, and mixed frozen vegetables seasoned with aromatic herbs and spices. Perfect for a family meal, it yields 8 generous servings and combines classic pot pie flavors with a creamy herb-infused sauce.
Ingredients
Scale
Pie Crust
- 1 (3-Ingredient Pie Crust) or store-bought double crust or puff pastry
- 1 large egg, separated
Filling
- 7 tablespoons salted butter, divided
- 1 yellow onion, small dice (about 1 cup)
- 2 garlic cloves, minced (about 1 teaspoon)
- 4 tablespoons all-purpose flour
- 1 cup vegetable broth
- ½ cup whole milk
- ¾ teaspoon salt
- 1 bay leaf
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon rubbed sage
- ¼ teaspoon black pepper
- 1 teaspoon soy sauce
- 1 Yukon gold potato, small dice (about 1 cup)
- 1 pint baby bella mushrooms, small dice
- 12 oz frozen mixed vegetables
Instructions
- Prepare Crust: Grease a pie pan with 1 tablespoon of butter. Place the bottom crust in the pan if using store-bought dough, or if making from scratch, cut off one-third of the dough to use later as the top crust. Roll out the larger portion into a 16-inch circle about ¼-inch thick and line the pie pan with it. Beat the egg white until frothy and brush it over the bottom crust. Refrigerate the crust to rest.
- Preheat and Brown Butter: Preheat the oven to 350°F placing a rack in the center with a sheet pan below. In a deep skillet over medium heat, melt 5 tablespoons of salted butter. Swirl it around the pan as it foams and brown until it turns amber and emits a nutty aroma.
- Sauté Vegetables: Add the diced onions to the brown butter and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Sprinkle the flour over the mix and cook while stirring for 2 more minutes to form a roux.
- Make Sauce: Slowly add vegetable broth, milk, and salt to the skillet, whisking to dissolve the flour and prevent lumps. Add bay leaf, rosemary, thyme, sage, black pepper, and soy sauce. Let the mixture simmer, whisking occasionally until thickened.
- Add Vegetables: Stir in the diced mushrooms and potatoes. Cook for about 5 minutes until the gravy thickens and reduces slightly. Remove from heat and mix in the frozen vegetables, allowing the filling to cool.
- Assemble Pie: Remove the pie pan from the fridge, prick the crust bottom with a fork, and spoon the cooled filling into the crust. Dot with remaining tablespoon of butter. Roll out the reserved dough piece into a 10-inch circle and cover the pie.
- Seal and Decorate: Beat the egg yolk and trace it along the edges of the crusts. Fold the bottom crust edge over the top and crimp to seal. Cut vents into the top crust and brush a light layer of egg yolk over it for a golden finish.
- Bake: Bake the pot pie for 45 to 50 minutes until the crust is golden and flaky. Let the pie cool for 10 minutes before serving.
Notes
- You can use store-bought pie dough or puff pastry to save time.
- Be sure to cool the filling properly before assembling to prevent soggy crust.
- Adjust herbs according to your preference for unique flavors.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
- Reheat in a moderate oven to retain crust crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
