Vegetable Pot Pie

January 13, 2020
Created by Harmons
2 hours
Serves 4
  • Crust
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter cold and cut into ½-inch cubes
  • 1/4-1/3 cup ice water
  • Filling
  • 3 Tbsp olive oil
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 parsnip, chopped
  • 1 celery root, chopped and put in a bowl of lemon water
  • 2 cloves garlic, minced
  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 2 cups vegetable broth
  • Salt and freshly ground pepper
  • 1 bay leaf
  • 2 stems parsley
  • 2 sprigs thyme
  • 4 black peppercorns
  • 1/2 cup frozen peas thawed
  • Egg Wash
  • 1 egg
  • 1 tsp water

To make the crust, using a food processor with dough blade attachment, add flour and salt. Pulse a couple of times to combine. Add butter and pulse until butter resembles lentils. Add 1/4 cup water and pulse a couple of times. Add water by tablespoon, as needed, until dough mostly comes together.

Transfer dough to a work surface lined with a large piece of plastic wrap. Gather plastic wrap and flatten dough into a disk. Refrigerate until well chilled, about 30 minutes.

To make the filling, in a large heavy pot over medium-high heat, add oil. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add parsnip, if using, celery root and garlic and cook until just beginning to soften, about 3 minutes.

Add butter and stir until melted and foaming. Add flour and stir to combine. Add broth, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to low. In a piece of cheesecloth, combine bay leaf, parsley, thyme, and peppercorns and tie into a knot. Add to vegetable mixture, cover and cook until vegetables are tender, about 20 minutes. Add peas in the last 5 minutes of cooking. Remove the cheesecloth and discard.

Meanwhile, preheat oven to 375° and butter a large soufflé or casserole dish.

Remove dough from the refrigerator. Lightly flour a work surface and roll dough to a 1/4″ thickness and 10″ to 12″ diameter. Add remaining dough to bottom of dish. Pour vegetable mixture into the prepared dish. Place crust over vegetable mixture, tucking dough under edges. Crimp edges in a decorative pattern, brush on egg wash, place on a small baking sheet. Brush with egg wash, cut 2 slits in dough and bake until crust is golden brown, about 50 minutes.