Vegetable Pot Pie

1. 1
   prep · ~10 min

   Prepare the pie crust dough.

   1.Whisk 1.5 cups flour and a pinch of salt in a large bowl.

   2.Cut in cold butter cubes with a fork until the mixture looks like coarse crumbs.

   3.Drizzle ice water 1 tablespoon at a time, mixing until the dough just holds together.

   4.Shape into a disc, wrap in plastic, and chill while you make the filling.
2. 2
   boil · ~7 min

   Parboil the potatoes.

   Bring a pot of water to a boil. Add diced potatoes and cook until just fork-tender, about 5–7 minutes. Drain well and set aside.

   TIPDon't overcook the potatoes; they will finish cooking in the oven.
3. 3
   saute · ~10 min

   Sauté the vegetables.

   1.Melt 2 tablespoons butter in a saucepan over medium heat.

   2.Add chopped onion and sauté until translucent, about 3–4 minutes.

   3.Add minced garlic, carrots, and peas; cook for another 5 minutes, stirring occasionally.

   4.Stir in the dried thyme, rosemary, and black pepper until fragrant, about 30 seconds.
4. 4
   mix · ~8 min

   Make the creamy filling.

   1.Sprinkle 3 tablespoons of flour over the vegetables and stir constantly for 1 minute to cook the flour.

   2.Gradually pour in the milk while whisking to prevent lumps.

   3.Add the parboiled potatoes and 0.25 tsp salt.

   4.Simmer gently, stirring often, until the mixture thickens to a creamy gravy consistency, about 3–4 minutes.

   5.Remove from heat and let cool slightly.

   TIPWhisk continuously when adding milk to keep the sauce silky smooth.
5. 5
   prep · ~5 min

   Preheat the oven and roll the dough.

   Preheat oven to 400°F (200°C). On a floured surface, divide the chilled dough in two. Roll each half into a circle about 11 inches wide and ⅛ inch thick.

6. 6
   assemble · ~5 min

   Assemble the pot pie.

   1.Line the pie dish with one dough round, letting the edges drape over the sides.

   2.Spoon the vegetable filling evenly into the crust.

   3.Cover with the second dough round, trim the overhang, and crimp the edges to seal.

   4.Cut a few small slits in the top crust for steam to escape.

   5.Brush the top with beaten egg for a golden finish.
7. 7
   bake · ~35 min

   Bake until golden and bubbly.

   Bake in the preheated oven for 30–35 minutes until the crust is deep golden brown and the filling is bubbling through the slits. Let the pie rest for 10 minutes before slicing.

   TIPIf the crust edges brown too quickly, cover them loosely with aluminum foil.
8. 8
   serve

   Slice and serve hot.

   Cut into 4 wedges and serve straight from the pie dish.

Cuisines we love