Hey everyone!

Today I wanted to share my updated veggie pot pie recipe. I recently made a pot pie in honor of the two year anniversary of my grandfather passing. He and I both loved some good chicken pot pie. We would both get the pot pie whenever they had it at Boston Market, a frequent dining choice of ours (even though my younger brother didn’t like it and would bring his bag of Wendy’s into Boston Market!). I thought making some of the best food ever was a good commemoration. And it really was some of the BEST FOOD EVER.

As I mentioned before in my old chicken pot pie recipe, my boyfriend Scott doesn’t even like pot pie. Unlike my Poppy and me, he would stridently avoid it whenever it was at Boston Market or served at the dinner table. But he goes crazy when I make my pot pie now. I guess it’s so good I’ve converted him! Yeah, I’m bragging a little. But you can be just like me because I’ve included the whole recipe below.

This is one of those WOW meals– if you want to thank your partner for being awesome lately, or want to cheer someone up, bake this for them. It’s delicious, shows a lot of care, and makes whomever you’ve made it for feel special. It’s so home-y and comforting.

VEGGIE POT PIE:

To start, I take the easiest route possible and use this awesome Immaculate Baking Company pie crust. I don’t know how to make my own pie crust, and this one has really good ingredients, so it’s my favorite.

You will need:

Veggies:

Carrots (I used a dozen baby carrots this time)

Potatoes (3 red skin, don’t peel)

Broccoli (1 large head)

Zucchini (1 medium sized)

Peas (1/2 cup)

Yellow onion (Used half of one Vidalia onion)

1 Shallot

Other stuff:

Fresh sage (rosemary & thyme work great as well!)

Veggie or chicken broth (1 cup)

Olive oil (~1/4 cup)

Whole Wheat flour (~4 tablespoons worth)

Pie crust (1 bottom & 1 top)

Seasoning:

Salt, pepper, garlic powder, rosemary, thyme, dried sage

White wine vinegar (1 teaspoon)

1 egg yolk (optional- for wash on crust)

Cooking a pot pie is really just three easy steps…

-Cook the veggies in water until cooked (I start with potatoes and carrots, then pull them out when they’re done, then cook the green veggies together).

-Cook the filling…

-Combine veggies + filling, put in the pie, add the top crust, and bake!

HOW TO MAKE THE FILLING:

I love this part.

Cut up your half an onion and start cooking it in a little olive oil. Let the onion cook on medium for a few minutes, and then you can start seasoning it. I threw in 4 fresh sage leaves, and added salt, fresh ground black pepper, garlic powder, dried rosemary (~1 teaspoon), and garlic powder.

Then as the onion cooks, slowly add veggie broth and whole wheat flour (about 1 tablespoon at a time), as well as more olive oil. You’re essentially making a roux here. Keep stirring until the flour you’ve added is mixed, and your mixture is thick like a filling. Add more veggie broth if it’s too thick, or olive oil if it doesn’t look right. When the mixture is looking great, add 1 teaspoon of white wine vinegar.

Helpful tip- make sure your filling mix tastes a little stronger than you’re comfortable with. It should be intense- mine was delicious, but a little salty, a little peppery, and very herby.

Remember- this mixture has to completely season and flavor those steamed veggies!

Combine everything in your pan, and really make sure your veggies are well coated with the mixture. You can add more seasonings here as well, as you taste the coated veggies.

Last step!

Put the veggies into the pot pie. You can fill it so the crust is rounded and it’s very full, or level it out so the crust lays flat on the veggies, depending on how much filling you made. This time, mine laid flatter since I didn’t make as much filling. Then crack an egg, seprate the yolk, and brush it on. This makes for a nice shell and color when you bake the pie. Poke holes in the crust with a fork, grind on some fresh black pepper and salt, and you’re done! I added sage leaves this time.