Classic Vegetarian Pot Pie
A hearty, comforting vegetarian main dish packed with seasonal vegetables in a creamy sauce, wrapped in golden, flaky pastry.
KEY INFO
– Prep Time: 45 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour 20 minutes
– Servings: 6
– Difficulty: Moderate
– Dietary: Vegetarian (Vegan option available)
EQUIPMENT NEEDED
– 9-inch pie dish
– Large skillet
– Rolling pin
– Sharp knife
– Measuring cups/spoons
– Pastry brush
Alternative: Use pre-rolled pastry to skip rolling pin
INGREDIENTS
For the Filling:
– 2 tablespoons olive oil (30ml)
– 1 large onion, diced (about 250g)
– 3 medium carrots, diced (300g)
– 2 celery stalks, diced (120g)
– 8 oz mushrooms, sliced (225g)
– 2 medium potatoes, cubed (400g)
– 1 cup frozen peas (150g)
– 3 cloves garlic, minced
For the Sauce:
– 4 tablespoons butter (60g) [or vegan butter]
– 1/3 cup all-purpose flour (40g)
– 2 cups vegetable stock (480ml)
– 1 cup milk (240ml) [or plant-based milk]
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the Crust:
– 2 sheets pre-made pie crust (or homemade)
– 1 egg for washing (omit for vegan version)
METHOD
1. Preheat oven to 400°F/200°C
2. Heat olive oil in large skillet over medium heat
Look for oil to shimmer before adding vegetables
3. Add onion, carrots, celery
Cook until onions are translucent (8-10 minutes)
4. Add mushrooms, potatoes, garlic
Cook until mushrooms release moisture (5-7 minutes)
5. Make sauce in same pan:
– Add butter, melt completely
– Stir in flour until no lumps remain
– Gradually add stock and milk, stirring constantly
– Cook until thickened (3-5 minutes)
6. Add peas, thyme, salt, pepper
Filling should be thick but still slightly saucy
CRUCIAL TIPS
– Let filling cool slightly before adding to crust
– Bottom crust must be blind baked for 10 minutes if using wet filling
– Filling should be thick – if too wet, crust gets soggy
– Rest 10-15 minutes before cutting
Storage
– Refrigerate up to 3 days
– Freeze unbaked up to 3 months
– Reheat at 350°F until hot
Common Mistakes
– Overworking pastry makes tough crust
– Skipping steam vents causes soggy top
– Not thickening sauce enough
Variations
– Swap vegetables seasonally
– Add cheese for extra richness
– Use puff pastry instead of pie crust
– Make individual pies in ramekins
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