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Veggie Pot Pie

Veggie Pot Pie
Veggie Pot Pie

Veggie Pot Pie is something special because, for a change, you fill  your belly with something savory instead of sweet. All that buttery crust overflowing with thick, warm gravy. All those colors of mushy, miniature vegetables. This pie is quite healthy, hearty, and hospitable, so that it should be recognized as the State Pie of Iowa. However, it would be oxymoronic to decide for a vegetarian pie in the pork-producing capital of America. In this case, the Pulled Pork overleaf should be nominated for the title. Given that pie isn’t about politics or competition, I say pick both.

Crust

Basic Pie Dough for a double-crust pie

Filling

  • 1 small onion, diced,
  • 2 garlic cloves, chopped,
  • 1–2 tbsp olive oil,
  • 1 cup vegetable broth,
  • 3 carrots, diced,
  • 2 potatoes, diced,
  • 1 tsp salt,
  • 1 tsp pepper,
  • 1⁄4 tsp thyme,
  • 1⁄4 tsp dried basil.

Cream Sauce

  • 1⁄4 cup flour,
  • 1⁄2 cup heavy cream,
  • 4 tbsp (1⁄2 stick) butter,
  • 1 cup peas (frozen but thawed and heated, or canned),
  • 1 whisked egg, to brush on top crust.

Preparation

  1. Prepare the Basic Pie Dough for a double-crust pie.
  2. Prepare the Filling: In a small saucepan on medium heat, sauté onion and garlic in olive oil. In another saucepan over medium heat, combine the vegetable broth, carrots, and potatoes. When the vegetables are cooked and softened, stir in the sautéd onion, garlic, seasoning and herbs.
  3. Prepare the Cream Sauce: Sprinkle the flour over the cooked veggies in saucepan, distributing and stirring well to dissolve lumps. Mix in the cream and butter and cook over low heat until sauce thickens. Add peas. Taste to check seasoning and add more of whatever you want based on your taste. Spoon the filling into pie shell(s) and cover with top crust. Crimp and brush with the whisked egg. Make vent holes in the top.
  4. Bake at 425 degrees for 15 minutes. Reduce temperature to 375 degrees and bake until crust is golden brown and filling bubbles.

NOTE:

You can make this either as a double-crust pie or with a single, top crust only. You can also try making mini pies for pretty individual servings.

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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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