Vegetable Pot Pie

In honor of the impending holiday, I thought I'd share one of our fall and winter family favorites: made-from-scratch pot pie. What I love about this recipe is how versatile it is. You can really do just about anything with it, and it is especially awesome for thanksgiving leftovers (think left over turkey, for you omnivores and carnivores), for a holiday lunch, or for a special Sunday night dinner. This is loaded with wonderful, vitamin-rich vegetables, no cream or butter is used to thicken the filling, and is certainty lightened up.

This recipe is a bit more time consuming, about 45-60 minutes plus bake time, but it is so worth it for a special occasion meal. This is full of fall flavors like, thyme, sage, rosemary, and the crust. Oh that crust. It is tender, flaky, salty, buttery, tangy and has a few sneaky tricks (like Greek yogurt).

So let's talk about this amazing crust. No one does any tart or pie crust better than Mark Bittman. For those of you who know me, you know that I think Mark Bittman is absolutely fabulous. I have tried just about every crust out there...and his basic tart recipe (found here), is the easiest, and the best to make modifications to. As a bonus, you can make it sweet or savory, you can easily double or triple the recipe, you can use it in savory and sweet pies, galettes, free-form tarts (again, sweet or savory), and the list goes on. I love to use my version of Mark's recipe (with the yogurt) for my pumpkin pie or fruit tart and I just omit the salt and herbs and add about 1 tablespoon of sugar.

For my savory purposes, below is the version or Mark's tart crust recipe that I use for my pot pie, including my changes.

Savory Tart Recipe
Adapted from Mark Bittman

1. Cut up 5 tablespoons unsalted butter (this butter needs to be very, very cold) into small cubes. You want these in small, almost blueberry sized pieces. Separate the cut butter into little cubes with your fingers after you slice, and place in a small glass dish. Put this in the freezer right away to let it re-chill while you work on the flour. 
2. Combine 1 cup plus 2 tablespoons flour in a food processor. All purpose works best here, but, I have also done some great whole wheat, whole grain versions too. If you have gluten sensitivities, try cup4cup flour. 
3. Add in 1/2 teaspoon of coarse sea or kosher salt, plus any herbs you'd like. For my pot pie and savory dishes, I like to use about 1/2 teaspoon each of sage, rosemary, and thyme. Another quick way to go is to use a nice big teaspoon or two of herbes de provence (my absolute favorite all-purpose spice to have on hand). Pulse the food processor a few times to combine.

4. Grab a measuring cup and fill it with ice cubes and cold water. Let it just hang out getting ice-cold until you need it. Grab the cold Greek yogurt from the fridge and a clean tablespoon to measure with.

5. Grab that butter, toss it in the food professor. Pulse the food processor several times until you get pea-sized butter pieces, or a crumble. 

Don't be alarmed bu the amount of butter...I was doubling the recipe in this pic. :)

6. Next add in the 3 tablespoons of plain Greek yogurt (2% works well here).  Pulse until the mixture is grainy and has a cornmeal-like texture (5-10 seconds depending on your machine). 

7. Take your clean tablespoon and add in 2 tablespoons of ice cold water and pulse a few times. Take off the lid and press the dough with your fingers. If it comes together easily, you are good to go. If it is a bit too dry, add in 1 tablespoon more of cold water. 

8. Turn the dough out in to a large bowl and press together. Quickly press into a round disk shape (or rectangle depending on what dish you are using to bake). Place in plastic wrap and leave in the refrigerator until you need it (at least 30 min!). 

9. When you are ready to bake, roll out dough slowly into desired shape, use flour liberally, and be sure to rotate and turn frequently. Roll back onto pin and then transfer to dish. 

Now you are ready to load up this delish crust with your favorite filling (remember to only roll out and fill crust right before putting it in the oven). Below is our family favorite vegetable filling. 

Vegetable Pot Pie

  Serves 8-10

1. Prep/chop all of your vegetables (as outlined below) before you get going. You'll thank me later, and your mixture won't burn as you chop. Preheat oven to 385 degrees. 

2. In a large skillet, heat 3 tablespoons of EVOO (extra virgin olive oil). 

3. Small dice 1 large onion (of your like large pieces, that works well, or pearl onion would be really nice too), 3 large carrots, and 3 stalks celery, and 3 large cloves garlic (fine dice). Saute for 5 minutes, or until the onions are translucent and the veg starts to soften. 

4. Add in 1 1/2 teaspoons coarse or kosher sea salt. 1/2 teaspoon black pepper, 1 teaspoon rosemary (fresh or dry, whatever you have on hand), 1/2 teaspoon dried sage (or 1 teaspoon minced fresh), 1 1/2 teaspoons thyme (dried or fresh), 1/2 teaspoon celery salt. If you have herbes de provence, this is a fabulous place to use it. About 2 teaspoons will do the trick. Stir and let the spices get aromatic for a minute or two. 

5. Add in 1 large diced sweet potato (about 1-2 cups diced), 2 large diced potatoes (Russet is fine, or 3-4 red potatoes), and about 1 cup diced butternut squash. You can really use any vegetable you like and have on hand here. 

6. Stir, stir, stir. Keep heat on medium-high. If things start to stick, lower heat and add another tablespoon of EVOO. Keep cooking for another 5 minutes or so. Test a carrot and potato after 5 minutes. The carrot should be tender enough to eat but not soft. The potato should not be crunchy, but not tender or soft. What we are doing here is trying not to over cook the veg, as it will finish cooking in the oven. Think al dente. 

7. Add in 2 1/4 cups veg stock or broth (chicken stock or bullion powder/paste mixed into 2 1/4 cups works fine too). 

8. Measure out 1/3 cup flour (all purpose, whole wheat or your favorite gluten-free flour, depending on taste and needs of your crew). Just sprinkle the flour on top, and the immediately start folding it in with a rubber spatula. This will get thick quickly, stir until there are no large clumps of flour and remove from heat. 

9. Off the heat, stir in 1 cup peas (fresh or frozen), 1 1/2 cups green beans (hericot vert is fine). Frozen really works best here. If you are using fresh beans, blanch or steam them first. Otherwise, they will give off to much water as your pot pie bakes and thin your gravy mixture into a soupy mess. Fold the beans and peas in and then your mixture is ready for the crust.

10. Slowly pour in your prepared crust. You can do a double crust (both on bottom or top), or if you'd to watch that waistline a bit more, just crust on bottom (pie style), or, just on top. Do what you like. If you double crust, you'll need to double the crust recipe listed above.  

11. Cover with top crust (if using), and seal the two crusts together by doing the normal pie thing: pinching, sealing, and repairing any tears with excess crust. 

12. Beat one egg with a touch of water and brush on the top of the crust. Prick top several times with a fork, and put in 385 degree oven. Bake for about 30 min, or, until the crust is a nice golden brown (not dark brown at all). 

13. Let the finished pie sit for at least 15-20 min. this will help it to set, to cool a bit, and it will be much easier to cut and serve. 

This pie really is a perfect thing to keep in mind for the holidays. If you are looking for a great meal to toss leftovers into and to help feed a crowd a day or so after thanksgiving...this is it. Try tossing in bite-sized pieces of your leftover turkey (just toss it in cold with the beans and peas at the end). 

If you want to do a pot pie that is almost exclusively leftovers, then chop up the onion and garlic as normal, then throw in all of your leftover thanksgiving veg (cooked and cold). Beans, Brussels sprouts, roasted carrots, roasted parsnips, roasted fennel (yum), would all be amazing. Then just add the broth, toss in the flour, and toss in the crust. You could even top with leftover stuffing or mashed potatoes shepherds pie style. Be creative. I was not kidding when I said this was a versatile dish. 

I hope you enjoy!

Vegetable Pot Pie
Serves 8-10

3-4  tablespoons extra virgin olive oil
1  large onion (pearl onions are fine too)
3  large carrots
3  stocks of celery
2  large potatoes (Russet or 2-3 red potatoes)
1  large sweet potato (or yam)
1-2  cups diced butternut squash
1 1/2 teaspoons kosher sea salt (taste before you bake and add more salt is needed)
1/2  teaspoon black pepper
2 teaspoons herbes de provence, or 1 teaspoon rosemary, 1/2 teaspoon dried sage, 1 1/2 teaspoons dried thyme, 1/2 teaspoon celery salt
1  cup peas
1 1/2  cups green beans (frozen works best)
2  1/4 cups broth or stock (veg or chicken)
1/3  cup flour (all purpose, whole wheat, of gluten-free)
1-2  prepared tart crusts (single or double according to your taste)
1  beaten egg (for egg wash)

1. Preheat oven to 385 degrees.
2. Small dice onion, carrots, celery, garlic and cook in EVOO. Add in salt, pepper, spices, then all potato and squash. Stir frequently and add more EVOO and reduce heat if sticking occurs. Cook for 5-10 minutes, or until carrots are tender but potato and squash are still al dente (not crunchy, but not tender). 
3. Add in stock/broth and stir. Cook for 1-2 minutes. 
4. Sprinkle in flour and remove from heat. Use a rubber spatula or wooden spoon to fold flour in. 
5. Still off the heat, fold in peas and green beans (frozen are best). 
6. Spray your pie dish (2 round, square, rectangle, whatever you have), roll out dough. Add in filling, top with crust (if using two), and brush with egg wash. Bake for about 30 minutes, or until evenly golden brown. Let rest for 15-30 minutes before cutting. 

Savory Crust adapted from Mark Bittman
*Double recipe if using crust on bottom and top of your pie

1 cup plus 2 tablespoons all-purpose flour (whole wheat or gluten free are fine)
1/2 teaspoons kosher or sea salt (anything coarse)
2 teaspoons herbes de provence (or a blend of sage, thyme, rosemary to equal about 2 teaspoons)
5 tablespoons cold butter, cut into small pieces

3 tablespoons cold Greek yogurt (2% works well)

2 tablespoons ice water, more as needed

1. Combine flour, salt, and herbs in a food processor and pulse once or twice. Add cold butter pieces and turn on machine. Pulse until butter and flour are blended and mixture looks like coarse pea-sized crumbs.
2. Add in cold yogurt and pulse until the mixture looks like coarse crumbs (or cornmeal), about 5-10 seconds.
3. Add 2 tablespoons ice water and pulse a few times. Turn mix out into bowl and press together with your hands until you can form dough into a ball, adding another 1-2 tablespoons of ice water if needed. Shape into a disk, wrap in plastic and refrigerate for at least 30 minutes (you can refrigerate for up to a couple of days or freeze for up to a couple of weeks).
4.  From Mark Bittman: Sprinkle a clean counter top with flour, put dough on it, and sprinkle top with flour. Use a rolling pin to roll with light pressure, from the center out. If dough is hard, let it rest for a few minutes. If dough is sticky, add a little flour; if it continues to become sticky and it is taking you more than a few minutes to roll it out, refrigerate or freeze again.
5. Roll, adding flour and rotating and turning dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press patch into place.