Down-Home Vegetable Pot Pie

Per Serving: 390 Cal; 8g Prot; 17g Total Fat (9 Sat. Fat); 50g Carb.; 41mg Chol; 431mg Sod.; 5g Fiber. Description: This is like the one you remember from childhood, only without the chicken. The baking powder in the pastry gives it a light, flaky top.

Down-Home Vegetable Pot Pie
Down-Home Vegetable Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • PASTRY TOPPING:

  • 1 2/3

    cups unbleached all-purpose flour

  • 1

    tablespoon sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking powder

  • 8

    tablespoons cold unsalted butter - (1 stick) cut small pieces

  • 4 1/2

    tablespoons ice-cold water

  • FILLING:

  • 2 1/3

    cups diced (1/2") peeled all-purpose potatoes

  • 2

    large carrots peeled, and cut

  • into 1/2" dice - (1 cup)

  • 1 1/2

    cups frozen corn

  • 1 1/2

    cups frozen peas

  • SAUCE:

  • 1 1/2

    tablespoons unsalted butter

  • 1

    large onion chopped fine

  • 1

    celery stalk chopped fine

  • 1

    tablespoon vegetable oil

  • 1/4

    cup all-purpose flour

  • 1 1/2

    cups vegetable broth

  • 1

    cup milk

  • 1/2

    teaspoon dried thyme

Directions

Make pastry: In food processor, combine flour, sugar, salt and baking powder and pulse on/off until blended. Add butter and pulse on/off until mixture resembles fine crumbs. Add 3 tablespoons ice water. Pulse on/off until mixture is evenly dampened. Sprinkle with remaining 1 1/2 tablespoons water and process until dough forms large crumbs and can be easily packed. Transfer dough to work surface and form into ball. Knead dough 2 or 3 times, then place on large sheet of plastic wrap. Flatten into 3/4-inch thick disk. Wrap in plastic and refrigerate 1 hour. Preheat oven to 400 degrees. Meanwhile, make filling. Bring medium pot of lightly salted water to a boil. Add potatoes, carrots, corn and peas; boil 5 minutes. Drain vegetables and transfer to medium bowl. In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Add onion and celery and cook, stirring often, until onion has softened, 8 to 9 minutes. Stir in oil and flour and cook over low heat, stirring, 1 minute. Stir in vegetable broth. Increase heat to medium. Cook, stirring, until mixture thickens, about 2 minutes. Stir in milk and cook, stirring constantly, until thickened, about 1 1/2 minutes. Pour sauce over vegetables and stir to mix well. Season with thyme and salt and pepper to taste. Transfer vegetables to 9 1/2- or 10-inch deep-dish pie pan; smooth top. Let cool 15 minutes. On a sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie pan. Invert pastry over pie pan and peel off paper. Tuck edges of pastry inside edge of pan; poke several steam vents in crust with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand briefly before serving. This recipe yields 8 servings. Per Serving: 390 Cal; 8g Prot; 17g Total Fat (9 Sat. Fat); 50g Carb.; 41mg Chol; 431mg Sod.; 5g Fiber. Description: This is like the one you remember from childhood, only without the chicken. The baking powder in the pastry gives it a light, flaky top.

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