~ vegetarian style ~
I probably know what you’re thinking.. but where’s the chicken? Believe me, I didn’t think it would work. But after trying it (and serving it to a room full of meat eaters), I would definitely recommend you make. So delicious. I based the pot pie off of Sally’s Baking Addiction Double Crust Chicken Pot Pie and substituted the chicken with potatoes.
It takes a bit of time to prepare but no time at all to put together and bake. Also it freezes great (uncooked or cooked) so you can make a bunch of mini pot pies on a weekend and quickly throw them in the oven to bake on a week night.
I also served these biscuits and my mom made caesar salad with the pot pie and again definitely would recommend.
- 1 recipe homemade pie crust
- 8 – 10 potatoes
- 1 cup sliced carrots (about 2 carrots)
- 1/2 cup sliced celery (about 1 stalk)
- 1/3 cup butter
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 and 3/4 cups vegetable broth
- 2/3 cup half-and-half
- 1 cup frozen peas or corn
- 1 large egg
- Prepare the pie crust as directed in Sally’s Baking Addiction recipe and chill for at least 2 hours. It makes 2 crusts and you’ll need both.
- In a large saucepan, combine potatoes, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
- In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, vegetable broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer ~10 minutes over medium/low heat until thick. Remove from heat and set aside (without a lid on so it cools).
- Preheat oven to 425°F (218°C).
- On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
- Bake for 32 – 38 minutes, or until crust is golden brown. Cool for 10 minutes before serving.
And that’s it! It really is simple to prepare and cook. Sure to be a hit at your next family gathering or dinner party!
What’s your favourite dinner party meal? Any cooking successes you’re proud of or disasters that we’re just so bad you had to laugh? Leave a comment below with your faves.
Enjoy & happy blogging!