Description
This comforting Veggie Pot Pie recipe features a flaky homemade or store-bought crust filled with a rich, savory vegetable gravy brimming with mushrooms, potatoes, and mixed vegetables. The filling is cooked on the stovetop with browned butter and aromatic herbs before being baked to golden perfection, making it an ideal hearty vegetarian meal.
Ingredients
Scale
Crust
- 1 (3-Ingredient Pie Crust) or store-bought double crust or puff pastry
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
- 1 large egg, separated
Instructions
- Prepare 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 ⅓ of the dough to save as the top crust, wrap it in plastic, and refrigerate. Roll out the larger ⅔ piece of dough 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, then refrigerate to rest.
- Preheat and Brown Butter: Place a rack in the center of the oven with a sheet pan and preheat oven to 350°F. On the stovetop, melt 5 tablespoons butter in a deep skillet over medium heat and cook until it foams and turns amber with a nutty aroma.
- Sauté Vegetables: Add diced onions to the browned butter and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Sprinkle flour over the mixture and cook while stirring for 2 more minutes to form a roux.
- Make Sauce: Gradually whisk in vegetable broth, milk, and salt, ensuring there are no lumps from the flour. Add bay leaf, rosemary, thyme, sage, black pepper, and soy sauce. Simmer, whisking occasionally, until sauce thickens.
- Add Vegetables: Stir in diced mushrooms and potatoes. Cook for about 5 minutes until the gravy thickens and reduces slightly. Remove from heat and fold in frozen mixed vegetables, allowing the filling to cool.
- Assemble Pie: Remove pie pan from fridge and prick bottom crust with a fork. Add cooled vegetable filling into the pie shell. Dot the filling with the remaining tablespoon of diced butter. Roll out the reserved smaller dough piece into a 10-inch circle and cover the pie.
- Seal and Decorate: Beat the egg yolk and trace it along the top edges of both crusts. Fold and crimp edges to seal the pie. Cut vents into the top crust. Brush the entire top crust lightly with egg yolk.
- Bake: Bake the pot pie in the preheated oven for 45 to 50 minutes until the crust is golden and flaky. Let the pie cool for 10 minutes before slicing and serving.
Notes
- Using browned butter adds a deep, nutty flavor to the filling.
- Ensure the filling is cooled before assembling the pie to prevent soggy crust.
- If short on time, store-bought pie crusts or puff pastry can be used instead of homemade dough.
- Venting the top crust allows steam to escape and prevents sogginess.
- Resting the crust in the fridge before baking helps it maintain structure and flakiness.
