As autumn brings in cooler weather, few things compare to the satisfaction of biting into a warm and comforting pot pie. Traditionally, pot pies have been known for their hearty meat fillings, but who says you can’t find delight in a vegetable-centric version? This Veggie Pot Pie with Rosemary Crust takes the essence of the classic pot pie and infuses it with a medley of vibrant and nutrient-packed vegetables nestled in a rich and creamy sauce and topped with a golden, flaky crust fragrant with the scent of fresh rosemary.
This pot pie is one of those delightful recipes that not only fills your kitchen with a wonderful aroma, but also allows you to get creative in the kitchen. It’s perfect for those moments when you find yourself needing to “clean out the fridge” and use up any leftover vegetables. Don’t worry too much about sticking to a specific set of ingredients; feel free to swap out any of the vegetables for what you have on hand. This flexibility allows you to truly make this pot pie your own, tailored to your unique taste buds and preferences. So go ahead, unlock your inner chef and let your imagination run wild!
We think you’ll love this, too!
Veggie Pot Pie With Rosemary Crust
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup vegan butter chilled
- 3-4 tablespoons ice water
- 1 tablespoon rosemary chopped
- 2 tablespoons olive oil
- 1 red bell pepper cut into strips
- 1 medium onion chopped
- 3 cloves garlic minced
- cooked potatoes such as fingerling or new red potatoes (waxy potatoes will hold their shape when cooked)
- 1 cup cremini mushrooms stemmed, caps sliced
- ¾ cups green peas
- ¼ cup oil-packed sun-dried tomatoes chopped
- 2 teaspoons thyme
- salt & pepper to taste
- ¼ cup vegan butter
- ¼ cup all purpose flour
- 1 cup plant-based milk plain / unsweetened
- 1 cup vegetable broth
- ¼ cup nutritional yeast
- salt & pepper to taste
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, or the bowl of your food processor, combine the all-purpose flour, salt, and chopped rosemary. Add the cubed butter and use a pastry cutter, or pulse, to cut the butter into the flour mixture until it resembles coarse crumbs.
- Slowly pour in the ice-cold water, and blend, or pulse in the food processor, until moist clumps form. Shape dough into a disc, wrap in plastic wrap and refrigerate it for at least 30 minutes.
- Heat 1 tablespoon of olive oil in large skillet over medium heat. Add peppers, onion and garlic, and cook until soft, about 6 minutes. Transfer to a bowl.
- Heat 1 tablespoon of olive oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with peppers, onions and mushrooms.
- Add the peas, potatoes, and sun-dried tomatoes and thyme to the bowl, and toss to combine.Season to taste with salt & pepper.
- Melt the butter in large saucepan over medium heat. Add the flour and whisk 2 minutes. Gradually whisk in broth and milk and bring to boil. Reduce heat to a simmer and continue stirring until the mixture thickens. Season with salt and pepper to taste.Stir sauce into vegetable mixture.
Assembling the veggie pot pie:
- Divide the filling equally among 4 ovenproof bowls.
- Remove the dough from the refrigerator, and divide into quarters. On a lightly floured surface, roll each piece into a circle. Place the rolled dough over each of the bowls pressing the edges to seal it.
- Cut a few slits in the crust to allow steam to escape. Place the pies on a baking sheet (to prevent any drips) and place in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove from the oven and let it cool for a few minutes before serving.