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28 lines
2.1 KiB
Plaintext
28 lines
2.1 KiB
Plaintext
>> source: https://www.aspicyperspective.com/best-vegetarian-pot-pie/
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Preheat the oven to 425°F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
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Set a #large sauté pan{} over medium heat. Add the @unsalted butter{1/2%cup}. Once melted, add the @onion{1%medium} and @garlic{4%cloves}. Sauté for 2 to ~{3%minutes}.
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Then add in the @carrots{1.5%cups}, @potatoes{1.5%cups}, and @celery{1%cup}. Sauté another ~{5%minutes} to soften and vegetables.
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Stir in the @all-purpose flour{1/4%cup}, @fresh thyme{1.5%tsp}, @fresh rosemary{1.5%tsp}, 1 teaspoon @salt{1%tsp}, and 1/2 teaspoon cracked black @pepper{1/2%tsp}. Make sure the flour is evenly coating all the vegetables. Then stir in the @vegetable broth{2%cups}.
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Let the filling simmer for 3 to ~{5%minutes} to thicken. Then turn off the heat and stir in the @frozen peas{1%cup}, @parsley{2%Tbsp}, and @heavy cream{1/4%cup}. Set aside.
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Meanwhile, roll out one round @pie crust{} to 11 to 12 inches, or wide enough to fit down into the #pie pan{}, while still coming up the sides and over the edge.
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Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.
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Prick the bottom of the crust with a #fork{} multiple times, so that the crust doesn’t bubble. Then bake for ~{5%minutes} on the bottom rack.
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Mix the eggwash using an @egg{1%medium} and @water{1%Tbsp}. Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.
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Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.
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Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.
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Bake on the bottom rack for 25 to ~{30%minutes}. Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
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Once fully cooked and golden brown, remove the pie from the oven. Cool for ~{15%minutes} before cutting to serve.
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