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Vegetable Pot Pie (Classic Comfort Food) Recipe

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★★★★★

4.6 from 150 reviews

This classic Vegetable Pot Pie is a comforting and hearty dish featuring a flaky pie crust filled with a savory medley of cremini mushrooms, carrots, celery, potatoes, and peas in a creamy herb-infused sauce. Baked to golden perfection with a puff pastry topping and garnished with sesame seeds, it’s a perfect vegetarian meal for family dinners or cozy gatherings.

Ingredients

Scale

Pie Crust and Topping

  • 1 pie crust – slightly thawed
  • 1 round puff pastry sheet – or 2nd pie crust
  • 1 egg whisked or olive oil for brushing
  • Sesame seeds for garnish

Vegetable Filling

  • 11oz / 300g cremini mushrooms, sliced
  • 1 brown onion, diced
  • 5oz / 140g carrots (about 1 large carrot), diced
  • 5oz / 140g celery (2 sticks), diced
  • 4 garlic cloves, finely diced
  • 9oz / 250g potatoes, diced
  • 2 tablespoons extra virgin olive oil
  • ⅓ cup all purpose flour
  • 1 ½ cups vegetable broth (low sodium)
  • ½ cup milk (soy milk recommended)
  • 1 sprig fresh rosemary, chopped
  • 1 tablespoon soy sauce (low sodium)
  • 1 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Prepare the Vegetables: Dice the onion, carrot, potato, and celery into small, evenly sized cubes. Finely dice the garlic and slice the mushrooms to get ready for sautéing.
  2. Sauté Base Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
  3. Add Mushrooms and Garlic: Stir in the garlic and sliced mushrooms. Continue to cook until the mushrooms have browned and given off their moisture, approximately 5-7 minutes.
  4. Incorporate Flour and Seasoning: Add the second tablespoon of olive oil, then the flour and chopped rosemary. Season with salt and black pepper. Stir constantly and cook the mixture for a few minutes until the flour is well incorporated and no longer tastes raw.
  5. Add Liquids and Vegetables: Pour in the vegetable broth, soy sauce, and milk. Add the diced potatoes. Stir everything together, then cover the skillet with a lid and simmer on low heat for about 5 minutes, allowing the potatoes to start cooking and the filling to thicken.
  6. Final Touches to Filling: Remove the lid and take the skillet off heat. Stir in the frozen peas. Let the filling cool down completely, either in the skillet or transferred to a bowl, to ensure it thickens further for the pie assembly.
  7. Preheat Oven and Prepare Pie Dish: Preheat your oven to 350℉ (180℃). Roll out the pie crust into a 10-inch (26 cm) round oven dish, gently pressing it to fit. Trim any excess dough hanging over the edge.
  8. Assemble the Pie: Pour the cooled filling into the pie crust and smooth the surface with a spatula. Lay the puff pastry sheet on top and tuck the edges under the pie crust to seal the pie well.
  9. Decorate and Vent: Use a fork to make indentations around the pie’s edge to help seal it. Make 5-6 slits on the pastry surface with a knife to allow steam to escape during baking. Brush the top with beaten egg or olive oil, then sprinkle sesame seeds over the entire surface.
  10. Bake: Place the pie dish on the bottom oven rack and bake for 40 minutes until the crust turns a golden brown color. If the edges brown too quickly, cover them with foil to prevent burning.
  11. Rest and Serve: Carefully remove the pot pie from the oven and let it cool for at least 10 minutes. Slice and serve warm, paired with your favorite sides.

Notes

  • Trimming excess pie crust ensures a neat finish and proper sealing with the puff pastry top.
  • Brushing with egg wash gives a beautiful golden color, but olive oil works well for a vegan option.
  • Slits in the pastry prevent sogginess by allowing steam to escape during baking.
  • If the crust edges brown too fast, cover them with foil halfway through baking to avoid burning.
  • Allowing the filling to cool before assembling helps it thicken properly, preventing the crust from becoming soggy.

Keywords: vegetable pot pie, vegetarian pot pie, comfort food, mushroom pot pie, homemade pot pie, savory pie, puff pastry pie

Find it online: https://lucabites.com/vegetable-pot-pie-classic-comfort-food-recipe/