Vegetarian Pot Pie
- 0.5 cup unsalted butter
- 1 medium onion
- 4 cloves garlic
- 1.5 cups carrots
- 1.5 cups potatoes
- 1 cup celery
- 0.25 cup all-purpose flour
- 1.5 tsp fresh thyme
- 1.5 tsp fresh rosemary
- 1 tsp salt
- 0.5 tsp pepper
- 2 cups vegetable broth
- 1 cup frozen peas
- 2 Tbsp parsley
- 0.25 cup heavy cream
- 1 pie crust
- 1 medium egg
- 1 Tbsp water
- 1 large sauté pan
- 1 pie pan
- 1 fork
Preheat the oven to 425°F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
Set a large sauté pan over medium heat. Add the unsalted butter. Once melted, add the onion and garlic. Sauté for 2 to 3 minutes.
Then add in the carrots, potatoes, and celery. Sauté another 5 minutes to soften and vegetables.
Stir in the all-purpose flour, fresh thyme, fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon cracked black pepper. Make sure the flour is evenly coating all the vegetables. Then stir in the vegetable broth.
Let the filling simmer for 3 to 5 minutes to thicken. Then turn off the heat and stir in the frozen peas, parsley, and heavy cream. Set aside.
Meanwhile, roll out one round pie crust to 11 to 12 inches, or wide enough to fit down into the pie pan, while still coming up the sides and over the edge.
Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.
Prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble. Then bake for 5 minutes on the bottom rack.
Mix the eggwash using an egg and water. Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.
Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.
Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.
Bake on the bottom rack for 25 to 30 minutes. Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
Once fully cooked and golden brown, remove the pie from the oven. Cool for 15 minutes before cutting to serve.