V 12 Vegetable Pot Pie Recipes

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

VEGETABLE POT PIE

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

SHEET PAN VEGETABLE POT PIE

Steps:

• Make the crust: Pulse the flour, parmesan, sugar and 1/2 teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water 1/2 tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 450˚ F. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes.
• Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done.
• Drizzle 2/3 cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas.
• Cut the dough into 3/4-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving.

VEGETABLE AND MUSHROOM POT PIE

Steps:

• For the mushroom stock: In a large pot, combine onion, carrots, garlic, ground dried mushrooms, fresh white mushrooms and 10 cups water. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 1 1/2 hours; there will be about 4 cups. Pour through a strainer lined with cheesecloth, reserving stock and discarding the solids.
• Return stock to the pot, and add tomatoes. Place over high heat and boil until reduced by half. Strain into a clean pot, and return to medium heat. Knead together the butter and flour, and add to the broth. Simmer for 5 minutes, and add lemon juice, Madeira, and salt and pepper to taste. Cool the stock by placing the pot in a large bowl of ice, then cover and refrigerate until well-chilled. May be refrigerated for up to 3 days, or frozen for up to 2 months.
• For the filling: In a large sauté pan over medium heat, melt the butter and add fresh wild or cultivated mushrooms. Sauté until the mushrooms release their liquid, 5 to 7 minutes, and immediately remove from heat. Add the liquid to the chilled mushroom stock. Cover and refrigerate the mushrooms until well-chilled; there should be about 1 cup cooked mushrooms.
• Bring a large pot of water to a boil, and set aside a large bowl of ice water. Cook or blanch vegetable one at time until each is barely tender, about 10 minutes for fingerling potatoes, 5 minutes for whole baby carrots, parsnips or turnips. Leeks and squash do not need to be blanched. Remove the vegetables with a slotted spoon and place in the ice water to cool. When all vegetables are blanched and cooled, drain the vegetables, cover and refrigerate until well-chilled; there should be about 3 cups cooked vegetables.
• For assembly: Preheat oven to 400 degrees. Divide chilled vegetables and mushrooms between two 1-quart ceramic soufflé dishes about 6 inches in diameter and 3 1/2 inches deep. Pour 1 cup chilled stock into each dish; reserve any remaining stock for another use. Top each dish with 1 tablespoon chopped herbs and 1/2 tablespoon truffle butter, if using.
• Cut rounds of puff pastry large enough to overhang the dish by 1 1/2 to 2 inches. In a small bowl or cup, beat the egg with the milk. Brush the edge of each round with the egg wash, then invert and place on the dish so the egg helps seal the dish. The puff pastry should not touch the filling or it won't puff when cooked. Brush tops of pies with remaining egg wash. Place dishes on a baking sheet and bake for 25 minutes. Check to see if pastry is golden, and if necessary, bake 5 to 10 more minutes.
• To serve, run a sharp knife around the inside edge of each dish, lifting off the dome in one piece. Place the dome at an angle, top side down, and ladle the vegetables onto half the dome so they spill onto the plate like a cornucopia.

VEGETABLE POT PIE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
• Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.
• To prepare biscuit topping, combine biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

VEGETARIAN/VEGAN POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
• Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
• Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
• Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.

EASY VEGETABLE POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
• Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
• Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.