This was my first time making a pot pie, so be gentle.
The filling was way more than I thought it would be so I ended up with two pies’ worth (and only one pie crust). I was having a bit of a nervous breakdown because it was overflowing, the pie crust wasn’t sealing, and the mood was overall pissy. Pastry has a history of being difficult. I wasn’t having any of it. That being said, I was also up at my cottage, missing some ingredients, and hadn’t read any recipe the whole way through (cardinal sin #1 in cooking), so it was my own fault.
This is such a great recipe for the holidays because it’s easy as hell and serves a lot of people. If you’re not having any parties though, it heats up nicely as leftovers for lunch. I find it’s nice to eat this alongside something fresh, even if it’s just some chopped up cucumber, to have a good balance.
Makes TWO pies (don’t follow in my stupid footsteps…explanation above)
- 4 frozen pie shells—if you’re a pastry whiz, or if you’re feeling ambitious, you can make your own and adjust the instruction accordingly
- 2 tbsp. avocado oil or extra virgin olive oil
- 1 red onion, diced
- 1 (8oz) package of white mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 3-4 cups chopped + peeled potatoes
- 2 stalks celery, thinly sliced
- 2 cups cauliflower florets (broken into small, non-invasive pieces)
- 1 cup fresh green beans, trimmed and cut into 1/2-inch pieces
- 3 cups vegetable broth
- Salt and pepper to taste
- 3 tbsp. cornstarch
- 2 tbsp. soy sauce
Preheat oven to 425 degrees F.
In a large saucepan, heat oil and add onion, mushrooms, and garlic. Cook until aromatic, about 3-5 minutes. Add in carrots, potatoes and celery, stirring to ensure everything is well combined. Proceed to add cauliflower, green beans, and broth. Bring to a boil, semi-covered, then turn down the heat to medium-low and simmer for about 7 minutes. Add salt and pepper to taste.
In a small bowl mix together cornstarch, soy sauce, and 1/4 cup water until the corn starch dissolves. Stir this mixture into the pot with the rest of your veggies; cook until thickened, about 4-6 minutes.
Pour half of your veggie mixture into a pie shell—don’t fill it any further than 3/4 of the way full. Place another pie shell on top and press down on the edges to seal the sides. Cut 2-3 lines on top of the shell to let steam escape. Bake on a cookie sheet (to catch any spills and make taking it out later easier) for 30 minutes, or until golden brown.
- Some people in the comments of the original recipe said that they used 1/2 the filling at the time of cooking, and freezed the other half for later use.
- If you don’t want to make 2 pies, you can make one giant pie in an 11×7 baking dish and roll out some puff pastry overtop.
- I know this was mentioned in cooking instructions, but do not overfill the pie crust. It will make your life not very fun.
8 Comments Add yours
Sounds delicious! What size are the pies that this is making (9-inch, 8-inch)?
Thanks! Great question, this is for 9-inch pies 🙂
Looks delicious! Always on the hunt for a good veg pot pie
Thanks! I really enjoyed this pie but it was a first attempt so I’d be curious to try out other recipes as well.
Reblogged this on Chef Ceaser.
Delicious and beautiful recipe.