Hearty Vegetable Pot-Pie
Hearty and satisfying, this pot-pie is perfect for a cold winter’s day, or if you’re just really hungry! And because the entire meal is cooked in only one pan, there is minimal clean-up. The hardest part is just chopping the vegetables!
1 ½ cups whole wheat pastry flour
3/4 tsp salt
½ cup cold butter
4-6 Tbsp very cold water
1 Tbsp butter or olive oil
½ medium yellow onion, finely chopped (about ½ cup)
3 medium carrots, finely chopped (about 1 cup)
3 cups broccoli, chopped
8-12 oz. white mushrooms, sliced (about 4 cups)
2 small russet potatoes, diced small (about 2 ½ cups)
¼ cup whole wheat pastry flour
1 cup vegetable broth
1 cup milk
1 cup frozen peas, corn, or soy beans, thawed
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped (or ½ cup scallion greens, chopped)
1 Tbsp white vinegar
salt and pepper, to taste
1 large egg yolk
SAUTE: Warm oil or butter over medium heat in a 3- to 4-quart heavy bottomed omelet pan or cast iron pan that can also be used in the oven. Add onions, carrots, and broccoli and cook until onions are translucent, about 2 minutes. Add mushrooms and potato, and season with salt and black pepper to taste. Cook, stirring rarely, until mushrooms have shrunken, about 6 minutes.
MAKE IT SAUCEY: Sprinkle flour over vegetables, stir to coat, and cook 1 to 2 minutes more. Carefully add broth and milk, stirring constantly until mixture is smooth. (If vegetables are starting to stick to the bottom of the pan before it is time to add the liquid, a small amount of liquid can be added in advance). Bring to a simmer over medium heat, add peas/corn/soybeans, and cook until slightly thickened, about 5 minutes. Remove from heat, add herbs and vinegar, and stir to coat. Taste, and adjust seasonings.
TOP & BAKE IT: Whisk egg yolk with 1-2 tsp water in a small bowl. Set aside. Place rolled-out dough over the top of the filling in the pan. Cut the dough to fit, and tuck it into the edges of the pan. Brush dough with egg wash and cut slits in the top to vent. Bake at 400° F for 25-30 minutes, or until the crust is golden brown and the pot-pie is bubbling.