CRUST FOR VEGGIE POT PIE
This crust is terrific for a vegetable pot pie!
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees F (220 degrees C).
- Mix 2 cups flour and salt with vegetable shortening using pastry blender. Mix in 6 to 8 tablespoons ice water and stir until mixture forms a ball. Divide ball in half.
- Using a rolling pin, roll one of balls to fit the bottom and sides of an 11x7 inch baking dish. Roll out the other half of dough to form top crust.
- Use this pie crust as directed in your favorite pie recipe.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 23.8 g, Fat 17.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 291.8 mg, Sugar 0.1 g
CREAMY VEGETABLE POT PIE
This Creamy Vegetable Pot Pie recipe is healthy comfort food at its finest. Vegan-friendly, weeknight-approved, and sure to be a family favorite.
Provided by Jamie Vespa MS, RD
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF.Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add mushrooms and onion; cook 7 to 8 minutes, until soft. Stir in garlic, thyme, poultry seasoning, salt, and pepper; cook 1 more minute, until aromatic.
- Sprinkle flour over vegetable mixture and stir to combine. Cook for 2 full minutes, stirring occasionally, to eliminate raw flour taste. Pour in milk and vegetable broth, and whisk continuously until smooth. Increase heat and bring mixture to a simmer; continue to let bubble until thickened, about 3 to 5 minutes.
- Add frozen vegetables, white beans, and Parmesan (or nutritional yeast); stir until everything is well-combined. Turn off heat.
- Grease an 8x8-inch baking pan or 9-inch deep-dish pie plate with cooking spray. Transfer vegetable pot pie filling to the pan, and spread to create an even layer.
- Roll the pie dough into a circle large enough to cover your dish. Carefully place the dough over the baking dish so that it hangs over the sides. Trim the overhang to 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, and use the prongs of a fork to crimp the edges. Brush dough with the egg wash, and use a sharp knife to cut 4 slits in the top. Transfer pan to the oven, and bake for 25 minutes, until the top is golden and filling is bubbly.Let stand 5 to 10 minutes before serving. Garnish with extra thyme leaves, if desired.
Nutrition Facts : Calories 350 kcal, Protein 12 g, Carbohydrate 44 g, Fiber 8 g, Sugar 5 g, Fat 13 g, SaturatedFat 4 g, Sodium 760 mg, ServingSize 1.2 cups
VEGAN POT PIE RECIPE
This Vegan Pot Pie Recipe is ultimate comfort food! The rich creamy vegetable filling and buttery flaky crust. Easily gluten free!
Provided by Laurel Perry
Categories Entree
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- If making your own crust, start that now. Cook the filling while the pie crust rests in the fridge. (Pie crust cooking time is not included in the pot pie cooking time.)
- In a large pot or dutch oven, heat the olive oil over medium high heat. Add in the onion, celery, and carrots. Sauté, stirring occasionally, until softened, about 5 minutes.
- Add in the peas, broccoli, garlic, thyme, salt, pepper, and nutmeg. Cook until warmed through, about 5 minutes.
- Sprinkle in the flour. Cook, stirring constantly, for 1-2 minutes until the flour coats the vegetables. Slowly pour in the milk while stirring. Bring the mixture to a simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in the butter until melted. Remove from the heat.
- Roll out the puff pastry. For easy sizing of the crust, place the ramekins or pie plate on top of the dough and cut around the bases.
- Ladle the filling into 4 ramekins or soup crocks and top each ramekin with puff pastry. Press the dough to the outer sides of the dish to seal. Use the same method with the pie pan, but with only one large round.
- Brush with egg wash or vegan egg wash. Sprinkle with salt, pepper, and a sprig of thyme. Bake until the puff pastry is golden brown, about 30-45 minutes. Let the pot pie rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts : ServingSize 1/4th recipe, Calories 481 calories, Sugar 7g, Sodium 939mg, Fat 32g, SaturatedFat 8g, Carbohydrate 42g, Fiber 6g, Protein 8g, Cholesterol 0mg
VEGGIE POT PIE WITH CORNMEAL PIE CRUST
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
- Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
- Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
- Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
- Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
- Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.
VEGETARIAN POT PIE
Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter. It's the perfect comfort food!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
- Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
- Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
- Sprinkle the flour over the cooked vegetables and stir well to combine.
- Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
- Whisk in the heavy cream until the mixture is thick and creamy.
- Remove from heat and fold in the frozen greens beans.
- Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
- Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!
Nutrition Facts : Calories 230 kcal, Carbohydrate 32 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 968 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
BISCUIT VEGETABLE POT PIE CASSEROLE
This hearty vegetable pot pie is served casserole style with a 5 ingredient homemade biscuit topping. Some of my favorite vegetables to use are mushrooms, carrots, broccoli, peas, and cauliflower. See the recipe notes for substitutions and other ingredient suggestions.
Provided by Sally
Categories Dinner
Time 1h10m
Number Of Ingredients 19
Steps:
- Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Add 1 cup (240ml) milk (reserve the rest for brushing on dough in step 4), and then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it's too dry, fold in another Tablespoon of milk. If it's too wet, fold in another Tablespoon of flour. With generously floured hands, shape biscuit dough into 8-9 1-inch thick discs. The amount of biscuits you need (and their diameter) depends on the size and shape of the baking dish you're using for the pot pie. Dough is sticky, so keep your hands floured. Biscuits don't have to be perfect or neat. Place shaped biscuits on a lined plate or baking pan, cover tightly, and refrigerate until ready to use in step 4 or for up to 2 days.
- Melt the butter in a large skillet, pot, or 11-12 inch oven-safe skillet over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, and thyme until flour has absorbed all the liquid. Stir in the broth and 1/2 cup (120ml) milk. Cook and simmer for 7-9 minutes or until thickened into a thick soup-like consistency. Stir in the mixed vegetables and parsley, and then remove from heat. Taste and add more salt, pepper, thyme, or parsley to taste if desired. Cool for 5 minutes.
- As it's cooling, preheat oven to 400°F (204°C).
- Pour filling into greased 2.5 - 3 quart baking dish or 9-inch deep dish pie dish that's 2 inches deep. Arrange cold biscuits on top, squeezing them in as necessary to fit. Brush the tops of the biscuits with remaining 2 Tablespoons (30ml) milk.
- Bake for 25 minutes, and then keeping the pot pie in the oven, turn oven up to 425°F (218°C) and bake for 5-6 more minutes or until biscuits are golden brown on top.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
VEGETARIAN POT PIE
This cozy vegetarian pot pie has a creamy, healthy filling made with white beans, carrots, peas, and mushrooms. Easy, protein-packed, and good for you too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar. Spoon the mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
- Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 536 kcal, Carbohydrate 67 g, Protein 19 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 63 mg, Fiber 11 g, Sugar 4 g
VEGETABLE AND BEEF POT PIE
Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
- Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g
VEGGIE POT PIE
A vegetarian take on chicken pot pie. I'm the only vegetarian in the family, but my family doesn't miss the meat in this one. Serve a salad to the side. I also enjoy a baked sweet potato as a side.
Provided by petluvr44
Categories Pot Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
- Melt butter or margarine in a large pot. Add onions and sauté for 2 to 3 minutes.
- Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
- Stir in vegetables and take off heat.
- Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal.
- Brush egg wash on top and cut 4 slits in top crust for steam to escape.
- Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.
Nutrition Facts : Calories 419.3, Fat 27.8, SaturatedFat 11.8, Cholesterol 34.8, Sodium 729.9, Carbohydrate 36.6, Fiber 3.8, Sugar 1.1, Protein 6.5
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
VEGETARIAN POT PIE
You won't miss the meat in this vegetarian pot pie! It's filled with hearty ingredients, like beans and mushrooms, and is topped with flaky puff pastry.
Categories weeknight meals winter comfort food dinner main dish
Time 1h
Yield 4-5 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender. Remove to a plate and set aside.
- Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the carrots, onion, celery and salt and pepper. Let cook 7 minutes, stirring occasionally, until slightly tender. Add the flour and stir well to combine. Cook 2 more minutes. Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat.
- Carefully transfer the skillet to a sheet tray lined with foil. Unfold the puff pastry and carefully place it in the center of the skillet over top of the pot pie filling (draping over the edges of the skillet). Brush the pastry all over with the remaining 1 tablespoon of heavy cream. Sprinkle with extra parmesan cheese, thyme leaves and black pepper.
- Bake for 20-25 minutes until the top crust is golden brown and the mixture is bubbly. Let rest 5 minutes, then scoop into bowls and serve.
VEGETABLE POT PIE
I made up this recipe after hearing some women in a coffee shop talking about chicken pot pie. I love savory pies but I'm vegetarian so I devised this meatless version which I think is just as good. The choice of vegetables can be changed quite a bit based on what you have on hand. I think adding some frozen peas would be good for example. Anyway, enjoy!
Provided by cosmos24
Categories Savory Pies
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
- Boil cubed potatoes until just short of done.
- Add olive oil to skillet and saute onions and celery for about 3 minutes.
- Add mushrooms to onion celery and continue to saute until soft.
- In a bowl, combine soup, milk, and spices.
- To the bowl, add drained potatoes and onion mixture.
- Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
- Bake for 45 minutes.
- Let sit 5-10 minutes before serving.
Nutrition Facts : Calories 300.8, Fat 18, SaturatedFat 4.7, Cholesterol 4, Sodium 553.7, Carbohydrate 30.5, Fiber 2.9, Sugar 2, Protein 4.8
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