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Veggie Pot Pie Recipe

Veggie Pot Pie Recipe

Wildly Delicious Episode 5: Veggie Pot Pie

 

Its cozy season and we're using fresh ingredients from our Rise Garden to make delicious, homemade veggie pot pie. On Episode 5 of our IG Live cooking show, Wildly Delicious, we were joined by RG Ambassador Kelsey Steeves to make our childhood favorite: vegetable pot pies. Veggie pot pie is actually pretty simple to make. It only requires chopping a bunch of veggies and herbs and then making the mixture and baking the savory pie! Plus, when you grow your own food with a Rise Garden, you get the freshest, best tasting ingredients that add extra flavor and depth to any recipe. 

 

 - Rise Gardens

 

Veggie Pot Pie Recipe

Makes 2 pot pies

  1. Prep Time 30min
  2. Cook Time 40min
  3. Total Time 110m
  4. Serves 4p

Ingredients

  • 2 tbsp butter
  • 2 bulbs of fennel or celery, finely chopped, about 4 cups
  • 3 medium carrots, finely chopped, about 1 cup
  • 1 large onion, finely chopped
  • 1 tbsp rosemary, minced
  • 1 tbsp summer thyme
  • 6 cups mushrooms, sliced
  • 4 small potatoes, peeled and cubed small, about 3 cups
  • ¼ cup all-purpose flour
  • 1 cup milk of choice
  • 1 cup broth
  • 2 cups frozen green peas
  • Juice of ½ lemon
  • 2 frozen pie shells/dough, thawed
  • 1 egg, yolk only
  • Salt & pepper, to taste

Directions

  1. Step One: Heat oven to 400F. 
  2. Step Two: Over medium heat, melt the butter in a large pot. Once melted, add the fennel or celery, carrots, onion, rosemary, and thyme. Cook until onions are translucent and the other vegetables are soft.
  3. Step Three: Add the mushrooms and potatoes and stir to mix. Season with salt and pepper, and cook for about 6-8 minutes, or until mushrooms have shrunken and potatoes have begun to soften. 
  4. Step Four: Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes, until the flour no longer tastes raw. 
  5. Step Five: Slowly add the milk and the broth, stirring until the mixture is smooth. Bring to a simmer and cook for 5-6 minutes, or until the mixture has thickened. 
  6. Step Six: Next, add the peas, lemon juice, and more salt and pepper if needed. Stir to combine. 
  7. Step Seven: Pour mixture into a 9” baking dish. 
  8. Step Eight: Roll out pie dough and place over the vegetable mixture. Seal to the sides to prevent over spilling! 
  9. Step Nine: Whisk egg yolk with a pinch of salt, and brush over top of the raw pie dough. Cut slits in the top to allow for air flow. Cover with aluminum.  
  10. Step Ten: Place the baking dish on a baking sheet and bake for 20 minutes, covered. Remove aluminum and bake for another 20 minutes. Let it sit for a few minutes before serving to allow the pie to set, and enjoy!
  11. Step Eleven: Repeat Steps 7 + 8 in a freezer proof dish and put the second pot pie in the freezer for later!*

*From the freezer, let the pot pie partially thaw and then complete steps 9 + 10. 

 

Recipe from: RG Ambassador Kelsey Steeves

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