americanpot pievegetarianpotatobakedcomfort food

Vegetable Pot Pie

Name: Vegetable Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 140 g all-purpose flour; 90 g cold unsalted butter; 2 g fine salt; 35 ml ice water; 30 g unsalted butter; 120 g yellow onion, small dice; 100 g carrot, small dice; 80 g celery, small dice; 180 g potato, peeled and 1 cm dice; 80 g frozen peas; 20 g all-purpose flour; 240 ml vegetable stock; 120 ml heavy cream; 2 tsp fresh thyme leaves; 4 g fine salt; 1 g black pepper; 15 ml heavy cream

This Vegetable Pot Pie is rich, creamy, and packed with tender potato, carrot, celery, onion, and peas in a thyme-scented sauce. A buttery, flaky crust bakes up golden over the bubbling filling, making it a deeply comforting cold-weather meal.

2 servings

921 kcal

American

Ingredients

Pastry

140 gall-purpose flour
90 gcold unsalted butter
2 gfine salt
35 mlice water

Vegetable filling

30 gunsalted butter
120 gyellow onion, small dice
100 gcarrot, small dice
80 gcelery, small dice
180 gpotato, peeled and 1 cm dice
80 gfrozen peas
20 gall-purpose flour
240 mlvegetable stock
120 mlheavy cream
2 tspfresh thyme leaves
4 gfine salt
1 gblack pepper

For finishing

15 mlheavy cream

Instructions

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

Nutrition per serving

921 kcal

Calories

12g

Protein

69g

Carbs

66g

Fat

Fiber

Notes

•For the best texture, keep the pastry ingredients cold and avoid overworking the dough.
•If you want even faster assembly, the filling can be made while the dough chills.
•A small baking dish gives a better crust-to-filling ratio than a very wide one.
•Serve with a simple green salad or sautéed greens to balance the richness.

Background

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.

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