Home What's Cooking? Autumn Veggie Pot Pie

Autumn Veggie Pot Pie

The chilly fall nights scream for hearty dinners, and you can never go wrong with the combination of tons of sweet and savory seasonal vegetables, a deliciously spiced creamy sauce, and crusty pastry. We’ve combined all three in this flavorful and addictive pot pie. Don’t worry if you have leftover filling; it keeps well in the fridge for about a week or in the freezer for up to a month.



Pie crust:

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 teaspoons kosher or sea salt

Freshly ground black pepper to taste

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound unsalted butter, chilled and diced

1/2 cup ice water



4 tablespoons butter

1 cup diced potatoes, diced

1 cup diced butternut squash

1 cup diced turnips

1 cup sliced carrots

1 small yellow onion, sliced

2 cloves garlic, minced

1 cup fresh or frozen corn

1 cup sliced mushrooms

½ cup all-purpose flour

2 ½ cups vegetable broth

¼ cup dry sherry

Pinch of saffron

1 ½ teaspoons sea salt

Freshly ground black pepper to taste

3 tablespoons heavy cream

Horseradish or Dijon mustard

1. Make the crust by mixing the flours, salt, pepper, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and toss with a spoon to coat each piece. Pulse 10-15 times, until the butter and shortening are the size of peas. With the food processor turned on, add just enough of the ice water, in a slow stream, until the dough just comes together. On a floured board, knead the dough into a ball. Wrap it tightly in plastic and allow it to rest in the refrigerator for 30 minutes.

2. Preheat the oven to 375 degrees F. Steam the potatoes, squash, turnips, and carrots until just beginning to become tender.

3. In a large pot over medium heat, melt 2 tablespoons of the butter. Add the potatoes, turnips, and squash and sauté till tender, about 10 minutes.

4. Add the carrots, the remaining butter, the onion, and garlic, and mix; cook for about 5 minutes, until the onions start to become translucent. Add the corn and the mushrooms. Pour in the flour and mix to coat all the vegetables.

5. Slowly add the vegetable broth, sherry, saffron, salt, and pepper, and stir. Bring to a boil, then turn the heat to low and simmer for about 5 minutes. Add the heavy cream, salt, and pepper, adjusting seasonings to taste.

6. On a floured board, flatten and roll out the dough. Cut it into two circles sized to fit your pie plate. Press one circle into the bottom of the pie plate. Bake for about 5 minutes, or until just beginning to brown.

7. Brush a thin layer of the mustard over the bottom of the baked pie crust. Spoon the vegetable mixture over it, then top with the remaining circle of pie dough. Brush the top with egg, and make several slits, equally spaced, around the top. Place the pie on a baking sheet and bake for 45 minutes to 1 hour, or until the top is golden brown and filling is bubbling.

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