Description
This Veggie Pot Pie recipe features a flaky homemade or store-bought pie crust filled with a rich and creamy vegetable filling made from browned butter, sautéed onions, mushrooms, potatoes, and frozen mixed vegetables. The savory filling is infused with herbs and spices, then baked to golden perfection, making it a comforting and hearty vegetarian entrée perfect for any season.
Ingredients
Scale
Pie Crust
- 1 (3-Ingredient Pie Crust) or store-bought double crust or puff pastry
- 1 large egg, separated
- 7 tablespoons salted butter, divided
Vegetable Filling
- 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
Instructions
- Prepare Crust: Grease a pie pan using 1 tablespoon of butter. If using store-bought dough, place the bottom crust in the pie pan. If making the 3-Ingredient Pie Crust, cut ⅓ of the dough off for the top crust, wrap in plastic, and refrigerate. Dust your work surface with flour and roll the larger ⅔ piece into a 16-inch circle about ¼ inch thick, then line the pie pan with it. Beat the egg white until frothy and brush it over the bottom crust. Refrigerate to rest the crust.
- Preheat and Brown Butter: Position a rack in the center of the oven and preheat to 350°F, placing a sheet pan below the rack. Heat a deep skillet over medium heat and add 5 tablespoons of salted butter. Once the butter foams, continue swirling it in the pan until it turns an amber color with a hazelnut aroma, indicating browned butter.
- Sauté Vegetables: Add the diced onions to the browned butter and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute. Sprinkle flour over the onions and garlic and cook while stirring for another 2 minutes to make a roux.
- Make Sauce: Gradually add vegetable broth, whole milk, and salt to the skillet while whisking to dissolve the flour and avoid lumps. Add the bay leaf, dried rosemary, thyme, rubbed sage, black pepper, and soy sauce. Let the sauce simmer gently, whisking occasionally until it thickens.
- Add Vegetables: Stir in the diced baby bella mushrooms and Yukon gold potato. Cook for approximately 5 minutes until the gravy thickens further and reduces slightly. Remove skillet from heat and mix in the frozen mixed vegetables. Allow the filling to cool.
- Assemble Pie: Remove the pie pan from the fridge. Prick the bottom crust a few times with a fork. Pour the cooled vegetable filling evenly into the crust. Dice the remaining 1 tablespoon of butter and sprinkle over the filling. Roll out the reserved dough piece into a 10-inch circle about ¼ inch thick and cover the pie.
- Seal and Decorate: Beat the egg yolk. Brush a thin layer of yolk along the edges of the bottom and top crusts. Fold the bottom crust edge over the top crust and crimp securely to seal. Cut vents in the top crust to allow steam to escape. Brush the top crust lightly with the egg yolk to promote golden browning.
- Bake: Place the assembled pie on the preheated sheet pan in the oven. Bake for 45 to 50 minutes until the crust is golden brown and flaky. Remove from oven and let the pie cool for 10 minutes before slicing and serving.
Notes
- You can use store-bought pie crust or puff pastry for convenience, but making the 3-Ingredient Pie Crust will give a fresher flavor and flakier texture.
- Be careful not to burn the butter while browning; it should smell nutty and turn amber in color.
- Pricking the bottom crust before filling prevents bubbling and uneven rising during baking.
- Vent cuts in the top crust are essential to allow steam to escape and avoid soggy dough.
- Allow the pie to rest after baking; this helps the filling set and makes slicing cleaner.
