Description
This comforting Veggie Pot Pie recipe features a flaky homemade or store-bought pie crust filled with a rich, flavorful vegetable filling including mushrooms, potatoes, and mixed vegetables in a creamy herb-infused sauce. Perfect for a hearty vegetarian main dish that’s warm and satisfying.
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 the pie crust: Grease a pie pan with 1 tablespoon of butter. If using store-bought dough, place the bottom crust in the pie pan. If using homemade 3-Ingredient Pie Crust, cut off one-third of the dough for the top crust, wrap in plastic, and refrigerate. 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 oven and brown butter: Position a rack in the oven center with a sheet pan and preheat to 350°F. Heat a deep skillet over medium heat, add 5 tablespoons butter, and cook until it foams and turns amber with a nutty aroma.
- Sauté onions and garlic: Add diced onions to the brown butter and sauté until translucent, about 5 minutes. Add minced garlic and cook an additional minute. Sprinkle flour over the mixture and stir continuously for 2 minutes to cook out raw flour taste.
- Create the sauce: Add vegetable broth, milk, and salt to the skillet, whisking to combine and dissolve any flour stuck to the pan. Add bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Simmer gently while whisking occasionally until the sauce thickens.
- Cook vegetables: Stir in diced mushrooms and potatoes and cook until the sauce thickens and reduces further, about 5 minutes. Remove skillet from heat and fold in frozen mixed vegetables to cool the filling slightly.
- Assemble the pie: Remove the pie pan from the fridge and prick bottom crust with a fork. Pour the cooled vegetable filling into the crust and dot with the last tablespoon of diced butter. Roll out the reserved dough to a 10-inch circle and cover the pie filling with this top crust.
- Seal and vent the crust: Beat the egg yolk and brush a line along the edges of both crusts. Fold the bottom crust edge over the top crust and crimp to seal. Cut vents in the top crust to allow steam to escape. Brush the top crust lightly with egg yolk for a golden finish.
- Bake the pot pie: Place the pie on the preheated sheet pan and bake for 45-50 minutes or until the crust is golden brown and flaky. Let the pot pie cool for 10 minutes before serving.
Notes
- For best results, use cold butter and chilled dough to ensure a flaky crust.
- Feel free to swap the frozen mixed vegetables with fresh seasonal vegetables as desired.
- If you prefer a dairy-free version, substitute milk with a plant-based milk and use vegan butter.
- Make sure to cut vents to prevent the top crust from puffing and cracking during baking.
- Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
