Happy Pi Day! Shall we celebrate the ratio of a circle’s circumference to its diameter with a delicious Cheesy Vegetable Pot Pie?
So, I’m no math whiz (although I do weirdly enjoy budgets). But my kid, he’s another story. He loves math. A couple of years ago he sweetly asked if I would help him make a pie to bring to his algebra class for Pi Day. Which, I mean, how cute is that? And since baking-related math is my kind of math, I said yes of course and we whipped up his favorite pumpkin pie. This year I decided to bring the celebration home and mix it up a little. Pi(e) for dinner, yay!
(I know the pie pictured above is square. Does that make me … irrational? Ha! That’s a little math joke for ya. You’re welcome.)
When I was working a 9-to-5 job, my lunches were often heated in a microwave and eaten at my desk. This made for many Sad Desk Lunches, yes, but every once in a while I’d treat myself to an expensive frozen single-serving organic broccoli pot pie I found in the natural section at the grocery store. It was simple – just broccoli, potatoes, and carrots in a gooey cheese sauce – but really comforting and flavorful, especially for a frozen meal. I loved it.
Thankfully, my days of eating packaged frozen meals are pretty much over, but I have thought fondly of that one from time to time. With Pi Day looming, I finally decided to re-create it from scratch. This homemade version packs in even more vegetables and is big enough to share.
Once you’ve got your crust in hand (I recommend my favorite recipe, but any crust will work), this is a snap to make. Dice and cook some veggies, add some flour and broth to create a creamy sauce, and stir in lot of melty cheese. Then add a pretty layer of flaky pastry, and bake. Done!
If you’re thinking, this sounds great, but I wish it was vegan … no problem! Just use an all-shortening pie crust, replace the milk with the plant-based milk of your choice, and omit the cheese. You coouuuld use dairy-free cheese, but in my experience it doesn’t melt very well. Instead, try amping the flavor up with fresh herbs and other seasonings you like.
Check out that oozy filling. Be sure to bake your pie on a foil-lined sheet to catch any drips.
There ya go. Impress the math-lovers in your life, or the vegetable-lovers, or the pie-lovers, or all of them in one fell swoop. No actual math required, though I predict you’ll have an infinite number of requests to make it again.
I’ll be here all week, folks.
Cheesy Vegetable Pot Pie
- Prep Time: 15 minutes (plus time to make crust if making homemade)
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: six servings 1x
Description
Packed with fresh vegetables in a creamy velvet-y sauce, this Cheesy Vegetable Pot Pie doesn’t need meat to satisty. Can be made vegan, too!
Ingredients
1/2 recipe Worlds Best Pie Crust or other single crust of choice
2 TB olive oil
2 small red or Yukon gold potatoes, cut into small dice (about a cup)
1 small yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 tsp kosher salt
1/4 cup flour (Wondra preferred, all-purpose ok)
2 cups vegetable or mushroom broth
1/2 cup milk or half and half (can use plant-based milk for vegan option)
1 1/2 cups freshly grated sharp cheddar (omit for vegan option)
1/2 cup freshly grated parmesan (omit for vegan option)
1 tsp dry mustard powder (or prepared dijon mustard)
1 tsp freshly ground black pepper
2 cups chopped broccoli florets
1/2 cup fresh or frozen peas
Instructions
Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
In a large skillet or saucepan, heat the olive oil over medium-low heat until it shimmers. Add potatoes, onions, carrots, and celery and cook, stirring frequently, until all the vegetables begin to soften (10-15 mins). Sprinkle the vegetables with flour and cook a minute more. Pour in broth, turn the heat up to medium, and cook, allowing the mixture to get thick and bubbly, until the potatoes are fork-tender. If the mixture gets too thick before the potatoes are done, add a little more broth or water.
Turn the heat to low and stir in the milk, cooking a few more minutes to ensure the mixture is heated through. Remove from heat and stir in the cheese and mustard (the cheese should melt quickly from the residual heat but if it needs a little help, return the pan to low heat). Add the black pepper, then taste and adjust seasoning if needed. Stir in the chopped broccoli and peas (peas can be left frozen as they will cook through in the oven).
Pour the mixture into a large pie plate, cake tin, or 9×9 square casserole dish. Top with a layer of pastry and crimp the edges decoratively. Slice the top a few times to allow hot air to escape.
Place the pie on a foil-lined baking sheet and bake at 400 degrees for 30-40 minutes, until crust is golden brown and the filling is bubbling up out of the holes. Allow to rest 10-15 minutes before serving.
Notes
… if you wish to make this dish vegan-friendly, simply use a shortening-based pie crust, substitute the plant-based milk of your choice for milk, and omit the cheese.
… this dish is highly customizable. Feel free to experiment with other/additional vegetables such as mushrooms, parsnips, or cauliflower, substitute different kinds of cheese, or add some fresh herbs.
… this recipe easily doubles; use a full recipe for the pastry (2 crusts worth) and bake in a 9×13 inch casserole dish.
I love this pie!!!
I will always hate math, however.
You and me both, sister.