Vegetable Pot Pie
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Vegetable Pot Pie

This hearty vegetable pot pie is made with a flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. A homemade savory pie like this is such a treat! There are a couple tips you should know to help you take it from good to exceptional.

Prep
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Cook
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Total
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Servings
8 servings
Categories
General
Tags

Ingredients

  • 4 waxy “new” potatoes (400g), cut into 1/2-inch pieces
  • 3 medium carrots / 1 cup (120 g), cut into 1/2-inch chunks
  • 1/4 cup / 60 ml extra-virgin olive oil
  • 1 small onion, chopped
  • 3 stalks celery, chopped into 1/4-inch pieces (90g)
  • 1 1/4 teaspoons fine grain sea salt
  • 3/4 cup / 65 g chopped mushrooms
  • 4 medium cloves garlic, chopped
  • 1 teaspoon dried or fresh thyme (or fresh rosemary, chopped)
  • 1/3 cup / 40 g unbleached all-purpose flour
  • 1 3/4 cup / 415ml good-tasting vegetable broth*
  • 2/3 cup / 160 ml heavy cream, plus more for brushing on crust
  • 1 cup / 125 g frozen peas
  • 1/3 cup chopped chives
  • zest of one lemon
  • a teaspoon of butter
  • 2 pie crusts (top & bottom)

Instructions

  1. 1

    Make the pot pie filling:

  2. 2

    Prepare to bake the pie:

  3. 3

    Roll out the pie dough:

  4. 4

    Assemble the pie:

  5. 5

    Bake, cool, and serve the pie:

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