Description
This cozy Veggie Pot Pie combines a flaky homemade or store-bought crust with a rich, savory vegetable filling made from mushrooms, potatoes, mixed veggies, and a creamy herb-infused gravy. With browned butter and aromatic seasonings, this vegetarian pot pie is perfect for a comforting meal that serves 8.
Ingredients
Scale
Pie Crust
- 1 (3-Ingredient Pie Crust) or store-bought double crust or puff pastry
Filling
- 7 tablespoons salted butter, divided
- 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
- 1 large egg, separated
Instructions
- Prepare Crust: Grease a pie pan with 1 tablespoon of butter. If using store-bought dough, place the bottom crust in the pie pan. If using the 3-Ingredient Pie Crust, cut ⅓ of the dough off for the top crust, wrap it in plastic, and refrigerate. Dust your work surface with flour and roll out the larger ⅔ piece into a 16-inch circle about ¼ inch thick. Line the pie pan with this dough. Beat the egg white until frothy and brush it over the bottom crust. Chill in the fridge.
- Preheat and Brown Butter: Preheat the oven to 350°F, placing a rack in the center with a sheet pan underneath. Heat a deep skillet over medium heat and add 5 tablespoons salted butter. Swirl the butter until it foams and turns an amber color with a nutty aroma.
- Sauté Vegetables: Add diced onions to the browned butter and cook until translucent (about 5 minutes). Add minced garlic and cook for 1 more minute. Sprinkle flour over the mixture and stir continuously for 2 minutes to cook the flour.
- Make Sauce: Pour in vegetable broth, milk, and salt, whisking to combine and release any browned bits from the pan. Add bay leaf, rosemary, thyme, sage, black pepper, and soy sauce. Let the sauce simmer, whisking occasionally until it thickens.
- Add Vegetables: Stir in diced mushrooms and potatoes. Cook for about 5 minutes until the gravy thickens and reduces slightly. Remove from heat and stir in frozen mixed vegetables. Allow the filling to cool.
- Assemble Pie: Remove the pie pan from the fridge. Prick the bottom crust with a fork and spoon the cooled filling into the crust. Dice the remaining tablespoon of butter and sprinkle over the filling. Roll out the reserved smaller dough piece into a 10-inch circle and cover the pie.
- Seal and Decorate: Beat the egg yolk and brush a thin line along the bottom crust edge. Fold the bottom crust edge over the top crust and crimp to seal. Cut vents in the top crust. Brush the top crust lightly with egg yolk.
- Bake: Place the pie in the oven and bake for 45 to 50 minutes or until the crust is golden and flaky. Let the pie cool for 10 minutes before serving.
Notes
- You can use store-bought pie crust or puff pastry for convenience, or make your own 3-ingredient crust.
- Allow the filling to cool before assembling to prevent steaming or soggy crust.
- Brown butter carefully to avoid burning; it adds a rich nutty flavor.
- Vents in the top crust allow steam to escape, ensuring a flaky pie crust.
- Serve warm for best taste and texture.
- Make ahead tip: Prepare filling and crust separately, then assemble before baking.
