Vegetable Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY VEGETABLE POT PIE



Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

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.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

VEGETARIAN POT PIE



Vegetarian Pot Pie image

Provided by Aida Mollenkamp

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the middle.
  • Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
  • Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
  • Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
  • Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VEGETABLE POT PIE



Vegetable Pot Pie image

Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.

Provided by Jessica Gavin

Categories     Dinner     Comfort Food     Kid-friendly

Time 1h10m

Yield 8

Number Of Ingredients 17

1 package (2 sheets, 17.3 ounces) puff pastry sheets, thawed
1/3 cup unsalted butter
1 cup diced red onions, 1/4-inch dice
1 cup diced carrots, 1/4-inch dice
1/2 cup diced celery, 1/4-inch dice
1 tablespoon minced garlic
1/2 teaspoon dried thyme
8 ounces sliced brown mushrooms
1 1/2 pounds russet potatoes, 1/4-inch dice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup flour
1 1/2 cups vegetable stock
1 cup whole milk, plus 1 tablespoon for egg wash
1 cup peas
1 tablespoon chopped parsley
1 large egg, whisked

Steps:

  • Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
  • Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Nutrition Facts : Calories 584 kcal, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 6 g, Protein 12 g, SaturatedFat 9 g, Sodium 495 mg, Sugar 8 g, Fat 33 g, ServingSize 8 vegetable pot pies (8-ounce sized ramekins), UnsaturatedFat 0 g

VEGETABLE POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

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.

VEGETABLE POT PIE



Vegetable Pot Pie image

Upgrade your weeknight dinner with this cozy Vegetable Pot Pie recipe.

Categories     vegetable pot pie     pot pie recipes     vegetarian dinners

Time 40m

Yield 4

Number Of Ingredients 15

2 tbsp. unsalted butter
1 tbsp. fresh thyme, chopped
2 garlic cloves, minced
1 leek, cut into 1/2" pieces
2 large carrots, chopped
kosher salt
Black pepper
1/4 c. all-purpose flour
1 1/2 c. vegetable broth
3/4 c. whole milk
2 c. frozen peas
8 oz. Mushrooms, sliced
1 russet potato, diced
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tbsp. water

Steps:

  • Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter and cook thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes. Generously season with salt and pepper. Add flour and continuously whisk until golden and well incorporated. Add vegetable broth and milk alternatively, whisking until mixture is smooth.
  • Bring pot to a boil and add peas, mushrooms, and potatoes. Cook 10 to 15 minutes until mixture begins to thicken. Transfer to a pie or casserole dish.
  • Carefully roll out puff pastry with rolling pin to smooth any creases. (If pastry cracks, dab with a little water and roll to keep together.) Lay pastry over dish and trim any excess dough. Tuck pastry into filling and cover completely. Cut steam vents in top of pastry with a sharp knife. Brush all over with egg wash.
  • Place baking dish on a baking sheet and bake until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Serve immediately.

VEGGIE POT PIE



Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust 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.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

VEGETABLE POT PIE



Vegetable Pot Pie image

I made up this recipe after hearing some women in a coffee shop talking about chicken pot pie. I love savory pies but I'm vegetarian so I devised this meatless version which I think is just as good. The choice of vegetables can be changed quite a bit based on what you have on hand. I think adding some frozen peas would be good for example. Anyway, enjoy!

Provided by cosmos24

Categories     Savory Pies

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 12

2 pie crusts (from the store or your own recipe)
1 cup potato, cubed
1 tablespoon olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups mushrooms, sliced
1/2 cup baby carrots, sliced
1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
1/2 cup milk
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
  • Boil cubed potatoes until just short of done.
  • Add olive oil to skillet and saute onions and celery for about 3 minutes.
  • Add mushrooms to onion celery and continue to saute until soft.
  • In a bowl, combine soup, milk, and spices.
  • To the bowl, add drained potatoes and onion mixture.
  • Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
  • Bake for 45 minutes.
  • Let sit 5-10 minutes before serving.

Nutrition Facts : Calories 300.8, Fat 18, SaturatedFat 4.7, Cholesterol 4, Sodium 553.7, Carbohydrate 30.5, Fiber 2.9, Sugar 2, Protein 4.8

SKILLET VEGETABLE POTPIE



Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories     dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

  • Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
  • Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
  • On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
  • Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

VEGETABLE POTPIE



Vegetable Potpie image

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 tablespoons water
8 ounces extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons cornstarch
1/2 teaspoon onion salt
2 tablespoons canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

QUICK AND EASY VEGETABLE POTPIE



Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.

CHUNKY VEGETABLE POTPIE



Chunky Vegetable Potpie image

Roasting the vegetables first makes this potpie stand out from others of its kind.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 22

1/2 butternut squash, peeled and cut into 3/4-inch cubes (about 8 ounces)
1 small head celeriac, peeled and cut into 1/2-inch cubes
2 medium carrots, peeled and cut into thick matchsticks
1/2 cup white cauliflower florets
1/2 cup green cauliflower florets
8 ounces brussels sprouts, cleaned and trimmed, sliced lengthwise if large
1 medium beet, peeled and cut into 1/4-inch pieces
1 small turnip, or 2 parsnips, peeled and cut into thick, 1-inch-long matchsticks
1/4 cup olive oil
3/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
2 medium shallots, peeled and minced
1/2 cup dry white wine
1 1/2 cups Homemade Vegetable Stock or canned vegetable stock
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 tablespoons plus 2 teaspoons chopped fresh tarragon
3 tablespoons unsalted butter
1/2 cup milk
2 tablespoons freshly grated Parmesan cheese
1 medium zucchini, cut into thick 1-inch-long thick matchsticks

Steps:

  • Heat oven to 425 degrees. Place squash, celeriac, carrots, cauliflowers, brussels sprouts, beet, and turnip or parsnips in a large roasting pan. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Remove, and reduce oven to 375 degrees.
  • Heat remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic and shallots; saute; until soft, about 5 minutes. Raise heat to high, and add wine. Let white wine reduce by half, 1 to 2 minutes. Add vegetable broth, and simmer over medium-high heat for 5 minutes. Set aside.
  • Combine 1 cup flour, baking powder, remaining 1/4 teaspoon salt, and 2 teaspoons tarragon in a food processor. Pulse in butter until mixture resembles coarse meal. Add milk and Parmesan, process until combined, and set aside.
  • Transfer vegetables to a large bowl. Add zucchini, remaining 2 tablespoons flour, and 2 tablespoons tarragon; toss to combine. Stir in broth, and adjust seasoning with salt and pepper to taste.
  • Transfer to a shallow glass pie dish, and bake for 15 minutes. Remove vegetables from the oven, and drop heaping tablespoons of the biscuit dough over vegetables, leaving some vegetables exposed. Place the pie dish on a baking sheet, and bake until biscuits are golden, about 25 minutes.

VEGETABLE AND MUSHROOM POT PIE



Vegetable and Mushroom Pot Pie image

Provided by Elaine Louie

Categories     brunch, dinner, lunch

Time 2h30m

Yield 2 pot pies (2 servings)

Number Of Ingredients 22

FOR THE MUSHROOM STOCK:
1 medium onion
3 medium carrots, unpeeled and cut in large chunks
2 garlic heads in their skins, cut in half horizontally
2 cup mixed dried mushrooms, well ground in a blender or food processor
1 cup white mushrooms, cleaned and trimmed
1/2 cup canned tomatoes, coarsely chopped
1 tablespoon butter, at room temperature
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 tablespoons Madeira
Salt and freshly ground black pepper
FOR THE FILLING:
2 tablespoons butter
1 pound wild mushrooms or cultivated exotic mushrooms
3 cups assorted vegetables that have been peeled, trimmed, and cut into 1/2-inch slices or dice, or very small vegetables (such as carrots and fingerling potatoes) left whole
FOR ASSEMBLY:
2 tablespoons finely chopped, of two to four of these fresh herbs: tarragon, parsley, chives, chervil
1 tablespoon truffle butter, chilled and cut into tiny pieces, optional
2 sheets puff pastry, defrosted in the refrigerator 2 to 3 hours before use, or according to the instructions on the package.
1 egg
2 tablespoons milk

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.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 270 milligrams, Sugar 6 grams, TransFat 0 grams

VEGETABLE POT PIE (VEGAN)



Vegetable Pot Pie (Vegan) image

Good vegan holiday or potluck dish. My favorite recipe from my friends the Farley's. I would always request this dish when we would get together and I'm so happy to have the recipe! Always got rave reviews at potlucks we'd attend when my friends brought this dish. Enjoy!

Provided by Enjolinfam

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups potatoes, diced small
1 1/2 cups carrots, diced small
1/2 small onion, chopped
16 ounces frozen peas (can use green beans instead if you prefer)
1 cup seitan (gluten steaks or any other kind of mock meat can be used. My favorite is Worthington FriChik, but I ) or 1 cup textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)
2 tablespoons flour
2 tablespoons oil
2 cups soymilk
2 teaspoons vegetable stock
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon salt
1/2 cup oil
1/2 cup water

Steps:

  • Steam potatoes, carrots, and onion until tender.
  • Add vegetable protein and peas. Mix lightly.
  • Place this mixture in a casserole dish and set aside.
  • Combine Cream Sauce ingredients in a bowl.
  • Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.
  • Pour Cream Sauce over vegetables in casserole dish.
  • Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.
  • Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.
  • Roll out between two sheets of wax paper.
  • Cover vegetables and cream sauce in casserole dish with pie crust.
  • Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.

Nutrition Facts : Calories 380, Fat 18.9, SaturatedFat 2.5, Sodium 405.9, Carbohydrate 44.1, Fiber 7, Sugar 4.9, Protein 10.6

More about "vegetable pot pie recipes"

CREAMY VEGETARIAN POT PIE - SIMPLY DELICIOUS
creamy-vegetarian-pot-pie-simply-delicious image
2021-10-13 Preheat the oven to 180°C/350°F. Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize. Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 …
From simply-delicious-food.com


VEGETABLE POT PIE RECIPE – A COUPLE COOKS
vegetable-pot-pie-recipe-a-couple-cooks image
2017-12-12 Chop the onion. Destem and roughly chop the kale. Thinly slice the mushrooms. Mince the garlic. If using canned beans, drain and rinse the beans. In a large skillet, heat the olive oil over medium high heat. Add …
From acouplecooks.com


EASY VEGETABLE POT PIE - MY GORGEOUS RECIPES
easy-vegetable-pot-pie-my-gorgeous image
2018-12-05 Instructions. In a pan, heat up the oil, add the chopped onion, and fry gently until tender. Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften. Add the flour and vegetable stock, …
From mygorgeousrecipes.com


CREAMY VEGETABLE POT PIE | SOUTHERN LIVING
creamy-vegetable-pot-pie-southern-living image
Step 1. Preheat oven to 425°F with rack in lower third position. Heat butter and oil in a 10-inch cast-iron skillet over medium-high until butter is melted and foamy. Add mushrooms in a single layer. Cook, undisturbed, until …
From southernliving.com


VEGETABLE POT PIE - BROOKLYN FARM GIRL
vegetable-pot-pie-brooklyn-farm-girl image
2021-06-25 In a medium saucepan over medium high heat melt butter. Add flour and whisk until combined. Add broth, milk, salt, pepper and celery seed and continue to stir until creamy, about 5-7 minutes. Pour cream sauce over the …
From brooklynfarmgirl.com


GARDEN VEGETABLE POT PIE RECIPE - COOK WITH …
garden-vegetable-pot-pie-recipe-cook-with image
Heat oven to 425°F (220°C). Toss together cauliflower, broccoli, carrots, soup, sour cream, cheese, mustard powder, poultry seasoning and garlic powder in bowl. Scrape into 2.5 qt (2.35 L) deep baking or soufflé dish. Place on …
From cookwithcampbells.ca


VEGETARIAN POT PIE {HEALTHY AND SATISFYING} – WELLPLATED.COM
2020-03-18 Scoop everything into the prepared pie dish. Roll and place the pie dough on top of the dish, using an eggwash to seal it and brush the top. Cut a few slits to let steam escape. Bake the vegetarian pot pit at 425 degrees F for 20 to 25 minutes, until hot and bubbly. Let sit a few minutes, then ENJOY!
From wellplated.com


EASY VEGETABLE POT PIE RECIPE…JUST LIKE NANA USED TO MAKE!
Cook the Vegetables. Heat olive oil in a large pot. Add chopped onions and celery to oil and saute until softened. Add 4 cups of vegetable stock/broth, potatoes, carrots and green beans. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20-30 minutes.
From vegetarianzen.com


EASY VEGETARIAN POT PIE RECIPE - HOW TO MAKE VEGETARIAN POT PIE
2021-10-01 Preheat the oven to 400 degrees. Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender.
From thepioneerwoman.com


VEGETARIAN POT PIE - THE VEGGIE TABLE
3 c warm veggie stock and/or milk; ½ t thyme; 2 T fresh parsley, minced; 1 t salt or soy sauce; black pepper; 1 recipe pie crust dough; Directions: Heat. the oil in the saucepan, add the vegetables and sauté over medium heat, stirring frequently, for 5 minutes. Add garlic and continue sautéing for another 5 minutes.
From theveggietable.com


INDIVIDUAL MINI VEGETABLE POT PIES - FORK IN THE KITCHEN
2016-04-05 Add the herbs and spices, then the flour. Whisk the flour and allow it to cook for a minute before whisking in vegetable stock. Make sure the flour is fully incorporated into the stock, as it will thicken the sauce. Simmer the sauce for about 8 minutes or so, until thick, then add the frozen vegetables.
From forkinthekitchen.com


VEGGIE POT PIE RECIPE - RISE GARDENS
2021-11-05 Ingredients. 2 tbsp butter; 2 bulbs of fennel or celery, finely chopped, about 4 cups; 3 medium carrots, finely chopped, about 1 cup; 1 large onion, finely chopped; 1 tbsp rosemary, minced; 1 tbsp summer thyme; 6 cups mushrooms, sliced
From risegardens.com


VEGETABLE POT PIE | THE MODERN PROPER
Preheat oven to 375°F. Arrange rack in center of the oven. In a large ovenproof skillet heat the olive oil over medium heat. Add onions and cook until translucent, about 3-5 minutes. Add in garlic and fresh thyme and tomato paste, stirring until fragrant, about 1 minute.
From themodernproper.com


30 MINUTE LOADED VEGETABLE POT PIE • DOMESTIC SUPERHERO
2021-03-16 Instructions. Preheat oven to 425 degrees. Spray pie dish or cast iron skillet with nonstick spray. In a large skillet, spray nonstick spray and add onion, garlic, and chopped mushrooms; sauté oven medium heat for 2 minutes. Add all frozen vegetables; increase heat to medium high and sauté for 5 minutes.
From domesticsuperhero.com


BISCUIT & VEGETABLE POT PIE (CASSEROLE) - SALLY'S BAKING ADDICTION
2021-10-05 Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with egg wash, which is 1 egg beaten with 1 Tablespoon of milk or water. Bake at 375°F (191°C) for 35-40 minutes or until the top of the crust is golden brown.
From sallysbakingaddiction.com


CLASSIC SUNDAY SUPPER VEGETABLE POT PIE - BUTTERED VEG
2017-12-14 Option 1, store-bought puff pastry: Carefully roll out puff pastry with a rolling pin to smooth any creases.Trim pastry to about 1 inch larger than the diameter of your baking dish. Tuck the pastry into the edges of the filling, and cut steam vents …
From butteredveg.com


CLASSIC SUNDAY SUPPER VEGETABLE POT PIE ON TRIVET RECIPES
Classic Sunday Supper Vegetable Pot Pie. butteredveg.com. Vegetable Pot Pie is a classic American comfort food, perfect for Sunday supper, or as the centerpiece for a vegetarian holiday meal to replace the meat. submitted by Andrea Hayley-Sankaran. american; american food; holidays; main course; pastry
From trivet.recipes


BEST VEGETARIAN POT PIE RECIPE (VIDEO) - A SPICY PERSPECTIVE
2021-04-26 First, preheat the oven to 425 degrees F and set out a 9 inch deep-dish pie pan. Chop all of the fresh produce per the recipe. Next, set a large sauté pan over medium heat. Add the butter, and once it’s melted, add the onion and garlic. Sauté for …
From aspicyperspective.com


VEGETABLE POT PIE & PARMESAN-BLACK PEPPER BISCUITS RECIPE
Instructions Checklist. Step 1. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray.
From myrecipes.com


BISCUIT-TOPPED VEGETABLE POT PIES RECIPE | MYRECIPES
Step 2. Melt butter in a large skillet over medium-high heat. Add mushrooms, leeks, and garlic; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
From myrecipes.com


VEGETARIAN SKILLET POT PIE | KITCHN
2020-02-14 Heat 2 tablespoons of the olive oil in a 12-inch cast-iron or oven-safe straight-sided skillet over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 …
From thekitchn.com


VEGAN POT PIE WITH SPRING VEGETABLES | FEASTING AT HOME
2022-04-15 Preheat oven to 425 F. Blanch potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water.
From feastingathome.com


VEGETARIAN POT PIE | THE RECIPE CRITIC
2022-01-06 Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender. Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
From therecipecritic.com


A VEGETABLE POT PIE RECIPE WITH A FLAKY CRUST OVER BUBBLING STEW
2022-02-06 Step 1. Let the chilled dough sit on the counter to soften slightly, about 10 minutes. Place the dough between two large sheets of parchment paper and roll …
From washingtonpost.com


THE BEST VEGETARIAN POT PIE RECIPE - HAPPY FOOD, HEALTHY LIFE
2021-10-05 Step-by-Step Instructions for Vegan Pot Pies. Step 1 - Heat oil and butter in a large skillet over medium heat. Then add the mushrooms, onions, and garlic to the pan. Cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent. Step 2 - Add in the thyme and flour.
From happyfoodhealthylife.com


VEGGIE POT PIE | WEELICIOUS
1. Preheat the oven to 400F. 2. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft. 3.
From weelicious.com


CORNBREAD VEGETABLE POT PIE – SAUER BRANDS
2022-07-22 Directions. Preheat oven to 400 degrees F. Spray or grease a 10-inch pie dish or cast iron skillet and set aside.Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add sweet potatoes, mushrooms, celery, carrots and onion and sauté until veggies soften, about 8-10 minutes. Season vegetables with salt, black pepper, garlic ...
From sauers.com


CREAMY VEGETABLE POT PIE - DISHING OUT HEALTH
2020-12-14 Instructions. Preheat oven to 425ºF. Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add mushrooms and onion; cook 7 to 8 minutes, until soft. Stir in garlic, thyme, poultry seasoning, salt, and pepper; cook 1 more minute, until aromatic.
From dishingouthealth.com


VEGETABLE POT PIE WITH BUTTERNUT SQUASH | FEASTING AT HOME
2022-02-28 Roll out any creases and roll it out just big enough to cover your pan. Place the puff pastry over the top of the pan, folding up the corners. Cut a few slits for venting. Brush with olive oil, or if not vegan, use an egg wash. Bake at 400F for 20 minutes, then lower heat to 350F, and bake 10 more minutes.
From feastingathome.com


VEGGIE POT PIES WITH CRISPY POTATOES - EVERGREEN KITCHEN
2016-10-15 Let cook until kale begins to soften, 2 to 3 minutes. Assemble and bake: Divide mixture into ramekins. Layer sliced potatoes on top. Generously brush the tops with the remaining 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper. Bake until the potatoes are crispy and golden brown, 30 to 40 minutes.
From evergreenkitchen.ca


CREAMY VEGETABLE POT PIE - THE LAST FOOD BLOG
2021-01-04 Instructions. Preheat the oven to 180C (356F) fan / 200C (392F) conventional oven. Heat 1 tablespoon of olive oil in a large saute pan. Add the chopped onion and the sliced leek along with ¼ teaspoon of salt. Cook over medium heat until the onion is translucent and springy and the leek is creamy and soft.
From thelastfoodblog.com


VEGETABLE POT PIE RECIPE - LAURA IN THE KITCHEN
Preparation. 1) In a large pot, add the oil and preheat it over medium heat. Add the chopped onion, mushrooms, carrots and celery season lightly with salt and pepper and cook them for about 4 to 5 minutes or until the veggies cook down a bit. Add the potatoes, sweet potatoes and butternut squash and cook for one more minute.
From laurainthekitchen.com


VEGETARIAN POT PIE - DEL'S COOKING TWIST
2021-11-21 Whisk in the flour, salt, pepper, and nutmeg. Slowly add the broth and cream, stirring frequently until thick, about 10 minutes. Turn off the heat and add the peas, and stir in the remaining veggies. Roll out the first pie crust into a large circle, about 12-inch (30 cm) in diameter.
From delscookingtwist.com


VEGETABLE POT PIE RECIPE - VEGETARIAN TIMES
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat.
From vegetariantimes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #savory-pies     #main-dish     #vegetables     #vegetarian     #dietary     #one-dish-meal     #low-in-something     #4-hours-or-less

Related Search