Vegetarian Pot Pie Recipe
Enjoy a satisfying Vegetarian Pot Pie with tender potatoes, veggies, and a savory filling under flaky crust. Perfect comfort food!
Ingredients
- 2 medium potato, peeled and cut into 1 inch cubes
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- ¼ cup coconut milk or coconut cream
- 1 cup frozen peas
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 puff pastry double pie crust, thawed if frozen, homemade or store bought
- 1 beaten egg (for egg wash)
Instructions
Step 1: Prepare The Filling
Begin by boiling the peeled, cubed potatoes until tender, then drain and let them cool slightly while you build the savory base. In a skillet toss diced onion, minced garlic, sliced carrots and diced celery in a splash of oil and sauté until fragrant and softened. Stir in flour to make a light roux, then slowly whisk in vegetable broth and coconut milk until a glossy, thick, gravy-like sauce forms. Season gently with salt and pepper and fold in the cooked potatoes and frozen peas so the vegetables remain distinct but fully coated in the creamy sauce. Let the filling cool for about ten minutes so it sets slightly and is easier to transfer and handle.
Step 2: Assemble and Bake
Roll the puff pastry on a lightly floured surface and line a greased 9-inch pie plate with the bottom crust, making sure the edges sit evenly over the rim. Spoon the cooled vegetable filling into the crust, then drape the second sheet of pastry over the top, crimping the edges to seal and cutting a few small vents to release steam. Brush the top with a beaten egg to give the crust a glossy, golden finish and finish with a light sprinkle of salt and pepper. Bake in a very hot oven briefly then lower the temperature until the pastry is deeply golden and puffed, then rest the pie for fifteen minutes before slicing to allow the filling to settle.
Notes
- Make sure the puff pastry is cold before using it for the best texture.
- Let the filling cool completely before adding it to the crust to prevent sogginess.
- Ensure the dough edges are well-sealed to retain the filling's moisture during baking.