Vegetable Pot Pie

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. In a bowl, mix the flour and salt for the pastry. Rub in the cold butter until you have a mix of pea-sized pieces and some flatter shards; those larger butter pieces help create flakiness. Drizzle in the ice water and gently toss just until the dough holds together when pressed. Form into a disk, wrap or cover, and chill while you make the filling.

   140 g all-purpose flour90 g cold unsalted butter2 g fine salt35 ml ice water
2. 2

   Melt the butter in a medium pan over medium heat. Add the onion, carrot, celery, and potato. Cook for 6-8 minutes, stirring often, until the onion is translucent and the vegetables begin to soften but are not browned. Moderate heat is important here: browning would make the filling taste sweeter and less classic.

   30 g unsalted butter120 g yellow onion, small dice100 g carrot, small dice80 g celery, small dice180 g potato, peeled and 1 cm dice
3. 3

   Sprinkle in the flour and cook for 1 minute, stirring constantly, to remove the raw flour taste. Gradually pour in the vegetable stock while stirring so the roux stays smooth, then add the cream, thyme, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens enough to coat a spoon.

   20 g all-purpose flour240 ml vegetable stock120 ml heavy cream2 tsp fresh thyme leaves4 g fine salt1 g black pepper
4. 4

   Stir in the peas and cook for 1 minute more, just until heated through. The filling should look slightly looser than the final pie, because it will continue to thicken in the oven. Remove from the heat and let it cool for about 10 minutes so the pastry does not soften too quickly when assembled.

   80 g frozen peas
5. 5

   Transfer the filling to a 1 litre baking dish or two individual pie dishes. Roll the chilled pastry on a lightly floured surface to about 3 mm thick and large enough to cover the dish. Lay it over the filling, trim the excess, and press the edges to seal. Cut a small steam vent in the center and brush the top with cream for color.

   15 ml heavy cream
6. 6

   Bake for 22-25 minutes until the crust is deeply golden and the filling is bubbling at the edges. If the pastry colors too quickly, loosely tent with foil for the last few minutes.

7. 7

   Rest the pot pie for 8-10 minutes before serving so the filling sets slightly and serves neatly. Spoon out and serve hot.

Origin & History

Pot pie is a long-standing comfort food in the United States, descended from British meat and pastry pies but adapted to American home cooking. Vegetable versions became especially popular as hearty meatless mains, using pantry staples and a creamy sauce under a flaky crust.