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.
