Vegetable Pot Pies

Small Vegetable Pot Pies

 

Hearty vegetable pies hot out of the oven are a satisfying and fulfilling meal for lunch or dinner any time of year. Pot pies can be made-ahead and frozen for those busy days a quick dinner is needed.


Vegetable Pot Pies

Ingredients                                                Makes: 2 large pot pies or 12 small pot pies
2 Tbsp extra-virgin olive oil
1 large sweet onion ~or~ 2 leeks, diced fine
2 to 3 garlic cloves, minced
1 cup crimini mushrooms, sliced or dicedVegetable Pot Pie
3 carrots, slice or dice
3 celery stalks, diced
2 medium-large potatoes, diced into 1-inch pieces
1 1/2 cups cauliflower florets
3 cups vegetable broth *see recipe below
1/4 cup unsalted butter
3/4 tsp sea salt
1/4 tsp ground black pepper
2 Tbsp cornstarch ~or~ 1/2 cup all-purpose flour
1 Tbsp soy sauce
1/2 cup milk
sea salt and black pepper, adjusted to taste
~Pastry Ingredients~
4 1/4 cups all-purpose flour
3 Tbsp coconut sugar ~or~ fine organic sugar
3/4 tsp sea salt
1 3/4 cups unsalted butter, at room temperature
1/2 cup ice water
~Crust Glaze~
1 egg
2 Tbsp milk

Instructions
Prepare vegetables. Slice and dice the onion or leeks and then set aside in a medium-sized bowl. Mince the garlic cloves and then add to the bowl of onions. Clean the mushrooms, cut off the ends of the stems and peel if desired. Slice or dice the mushrooms, your preference, and then transfer to the bowl of diced onions and garlic.

Peel the carrots and cut off the ends, and then dice or slice; set aside in a different medium to large-sized bowl. Remove the eyes and any sore spots from the potato and dice, along with the celery, and add to the bowl with the carrots. Cut cauliflower into small florets and add to the bowl with the carrots.

Prepare stew. 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, celery, potatoes, cauliflower and vegetable broth. Bring to a boil, then turn heat down to a simmer.

Cook until vegetables are near tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch or flour, soy sauce, and milk until the cornstarch/flour is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes. Give the stew a final taste test and adjust seasonings to suit taste. Remove the vegetable stew from the heat source and allow it to completely cool before filling the pie crusts.

To make the pie crust pastry. In a large bowl, combine the flour, sugar and sea salt. Cut in the butter until mixture is crumbly. Slowly mix the ice-water into the batter one tablespoon at a time, until mixture forms a ball. Allow dough to rest covered for at least 10 minutes before rolling out.

Prepare pie crusts and tops. On a clean and lightly floured surface, roll out just over half of the pastry dough to line 12 small pie plates or two large pie plates. Roll out the remaining dough to make tops for the pies. Lightly flour the tops and stack them until the pies are filled with the stew; then arrange the tops over the filling, seal, flute edges and cut slits in the tops for vent holes.

*Pie plates come in different sizes as well dough can be rolled thin or thick, thus how many pie crusts this recipe actually produces can vary. Top crusts can also be made with this recipe which can also vary which can alter how much dough is used. The dough is best if rolled as thin as possible.

Fill and top the pies. When the stew has cooled, pour equal portions into the prepared pie shells. Top the filled pies with the tops to either rest on top or be crimped with the pie shell. Flute the edges if desired and cut slits in the top to vent the heat.

Bake the pies fresh. Preheat the oven to 380 degrees F. Prepare crusts with an egg-milk glaze. In a small bowl mix one egg and a couple tablespoons of milk. Using a pastry brush, rub the mixture over the tops of the pies to give the pies a finished glaze.

Bake the pies uncovered, for 30 to 35 minutes for the small pies and 40 to 45 minutes for the large pies or until the crust is golden brown. Let the pies stand for 10 minutes before serving or cutting.

Freezing instructions. If you want to freeze the small pies for Prepare Vegetable Pot Piefuture meals, you may assemble the pie and freeze instead of baking.

Lightly flour the tops of the pie to prevent sticking. Cover the pies with foil, label and freeze. If you have extra plastic lids around, putting that on the top of the pie before wrapping in foil will protect if from being banged Freeze Vegetable Pot Piesin the freezer. I write the instructions on the freezer bag I store them in.

Bake the small pies from frozen (instructions do vary from baking fresh). Preheat the oven to 380 degrees F. Remove the plastic lid and mildly tent the foil that wrapped the pie over the top of the pie. Bake, covered for 35 minutes, then uncover the foil and bake for 30 minutes longer. Remove from oven and let rest for 10 minutes before cutting or serving.

Recipe shared by: J. Marshall

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