Hearty Vegetable Pot Pie with Flaky Crust
In short: A creamy filling of mushrooms, potatoes, carrots and peas in thyme gravy, covered with a buttery homemade crust and baked until deep golden. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h 5 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 475 kcal
A proper pot pie needs a filling that is rich without meat, and mushrooms, potatoes and a roux-based gravy with thyme and mustard deliver exactly that. The all-butter crust takes ten minutes to make and rolls out easily if the dough is kept cold. Bake until the top is deeply golden and the gravy bubbles through the steam vent. Cut it at the table, with a sharp green salad on the side to balance the richness.
Instructions
- Mix the flour and salt for the crust in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water a spoonful at a time until the dough just holds together.
- Shape the dough into a flat disc, wrap it and chill for at least 30 minutes.
- Melt the butter in a large pot and cook the onion, carrots and celery for 8 minutes. Add the mushrooms and potatoes and cook for 6 minutes more. Stir in the garlic and the 3 tablespoons of flour and cook for 1 minute.
- Gradually stir in the stock and milk, then add the thyme, mustard, salt and pepper. Simmer for 12 to 15 minutes, stirring often, until the potatoes are tender and the gravy is thick. Stir in the peas and let the filling cool for 15 minutes.
- Heat the oven to 200°C (400°F) with a baking sheet inside. Roll out the dough on a floured surface into a round slightly larger than your dish.
- Pour the filling into a 23 cm (9 inch) deep pie dish. Lay the dough over the top, trim and crimp the edges, cut 3 slits in the center and brush with milk.
- Bake on the hot tray for 35 to 40 minutes, until the crust is deep golden and the filling bubbles. Rest for 10 minutes before serving.
Tips
- Cool the filling before you cover it. Hot filling melts the butter in the crust and gives a soggy, pale top.
- Use a sheet of ready-made puff pastry if you are short on time. Add a handful of fresh sage or a splash of white wine to the gravy for extra depth.
Questions and answers
Can I make vegetable pot pie ahead of time?
Yes. Make the filling up to 2 days ahead, then top with the crust and bake on the day. The unbaked dough also keeps for 2 days in the fridge.
Can I freeze the pot pie?
Freeze it unbaked, wrapped well, for up to 3 months. Bake from frozen at 190°C (375°F) for about 1 hour 15 minutes, covering with foil if the crust browns too quickly.
How can I make a vegan pot pie?
Use vegan butter in the crust, replace the milk with unsweetened plant milk and brush the top with plant milk. The result is just as flaky.
How long does it take to make Hearty Vegetable Pot Pie with Flaky Crust?
About 1 h 50 min in total: 45 min of preparation and 1 h 5 min of cooking.
How many calories are in Hearty Vegetable Pot Pie with Flaky Crust?
About 475 kcal per serving, with 11 g of protein, 58 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 58 g |
| Fat | 23 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Sodium | 610 mg |
Estimated values, calculated from the ingredients.
