Golden Vegetable Pot Pie
A hearty and satisfying pot pie filled with a variety of fresh vegetables, encased in a flaky golden crust.
Equipment
- 1 9-inch pie dish
- 1 Large Skillet
- 1 Rolling Pin
Ingredients
Vegetable Filling
- 2 tablespoons olive oil
- 1 onion diced
- 3 carrots sliced
- 2 potatoes diced
- 1 cup frozen peas
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Pie Crust
- 2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 cup ice water
- 1 egg beaten (for egg wash)
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Stir in carrots and potatoes, cook until slightly tender. Add peas, thyme, rosemary, salt, and pepper. Cook for a few more minutes until flavors meld. Set aside.
- In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms. Roll out on a floured surface to fit your pie dish.
- Preheat oven to 375°F. Place rolled-out dough in pie dish, fill with vegetable mixture. Cover with another rolled-out dough piece, crimp edges to seal. Cut slits in top crust to allow steam to escape.
Serving
- Brush top crust with beaten egg for a golden finish. Bake in preheated oven for 45-50 minutes until crust is golden brown and filling is bubbly. Allow to cool slightly before slicing and serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Use a mix of fresh and frozen vegetables for convenience. Brushing the crust with egg wash yields a golden finish. Ingredient Substitutions: Substitute potatoes with sweet potatoes for a different flavor. How to Serve: Pair with a light salad or roasted vegetables. Storage & Freshness: Store in the refrigerator and reheat in the oven. Make-Ahead Tips: Prepare the filling a day in advance and refrigerate until ready to use.