Down-Home Vegetable Pot Pie

Down-Home Vegetable Pot Pie Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 1 hour 15 minutes | Cooking time: 50-60 minutes | Servings: 6 |

Vegetarian diet

Introduction

Down-Home Vegetable Pot Pie is a classic comfort food dish that is perfect for a cozy family dinner. This hearty and delicious pot pie is filled with a medley of vegetables and topped with a flaky pastry crust. It's a great way to enjoy the flavors of the season in a warm and satisfying meal.

History

Pot pies have been a popular dish in American cuisine for centuries. The concept of a savory pie filled with meat and vegetables dates back to medieval times, but the modern version of the pot pie as we know it today likely originated in the United States in the early 20th century. The Down-Home Vegetable Pot Pie is a vegetarian twist on this classic dish, perfect for those looking for a meatless option.

Ingredients

0.67 cup finely chopped celery
1 tbsp vegetable oil
0.25 cup all-purpose flour
1.5 cup vegetable broth
1 cup milk
0.5 tsp dried thyme
1.5 cup finely chopped onion
Pastry topping
1.67 cup unbleached all-purpose flour
1 tbsp sugar
0.5 tsp salt
0.5 tsp baking powder
8 tbsp cold unsalted butter, cut into small pieces
4.5 tbsp ice-cold water
2.33 cup peeled and diced all-purpose potatoes
1 cup peeled and diced large carrots
1.5 cup frozen corn
1.5 cup frozen peas
1.5 tbsp unsalted butter

How to prepare

1. Make the pastry: In a food processor, combine flour, sugar, salt, and baking powder. Pulse on/off until blended. Add butter and pulse on/off until the mixture resembles fine crumbs. Add 3 tbsp of ice water and pulse on/off until the mixture is evenly dampened. Sprinkle with the remaining 1.5 tbsp of water and process until the dough forms large crumbs and can be easily packed.
2. Transfer the dough to a work surface and form it into a ball. Knead the dough 2 or 3 times, then place it on a large sheet of plastic wrap. Flatten it into a 0.75 inch thick disk. Wrap it in plastic and refrigerate for 1 hour.
3. Preheat the oven to 400°F. Meanwhile, make the filling. Bring a medium pot of lightly salted water to a boil. Add potatoes, carrots, corn, and peas; boil for 5 minutes. Drain the vegetables and transfer them to a medium bowl.
4. In a medium saucepan, melt 1.5 tbsp of butter over medium heat. Add onion and celery and cook, stirring often, until the onion has softened, for 8 to 9 minutes. Stir in oil and flour and cook over low heat, stirring, for 1 minute. Stir in vegetable broth. Increase the heat to medium. Cook, stirring, until the mixture thickens, about 2 minutes. Stir in milk and cook, stirring constantly, until thickened, about 1.5 minutes. Pour the sauce over the vegetables and stir to mix well. Season with thyme and salt and pepper to taste.
5. Transfer the vegetables to a 9.5- or 10-inch deep-dish pie pan and smooth the top. Let it cool for 15 minutes. On a sheet of lightly floured wax paper, roll the pastry into a circle just slightly larger than the pie pan. Invert the pastry over the pie pan and peel off the paper. Tuck the edges of the pastry inside the edge of the pan and poke several steam vents in the crust with a knife. Bake until the pastry is golden, for 50 to 60 minutes. Let it stand briefly before serving.

Variations

Add mushrooms or bell peppers to the vegetable filling for added flavor and texture.
Use a different type of pastry crust, such as puff pastry or a biscuit topping, for a unique twist on the classic pot pie.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are just tender before adding them to the sauce. This will ensure that they are not overcooked in the final dish.

- Make sure to season the filling well with herbs and spices to enhance the flavors of the vegetables.

- For a golden and flaky pastry crust, be sure to chill the dough before rolling it out and baking the pot pie.

Serving Suggestions

Serve the Down-Home Vegetable Pot Pie with a side salad or steamed greens for a complete meal.

Cooking Techniques

Boil the vegetables before adding them to the sauce to ensure they are cooked through.

- Make sure to thicken the sauce properly to ensure a creamy and flavorful filling.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the pastry crust.

- Substitute almond milk for dairy milk for a dairy-free option.

Make Ahead Tips

The Down-Home Vegetable Pot Pie can be assembled ahead of time and refrigerated until ready to bake. Simply cover the pie with plastic wrap and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve the pot pie in individual ramekins for a cute and elegant presentation. Garnish with fresh herbs before serving.

Pairing Recommendations

Pair the Down-Home Vegetable Pot Pie with a glass of white wine or a light beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A, Vitamin C, and Potassium.

Alergens

This recipe contains wheat and dairy.

Summary

This Down-Home Vegetable Pot Pie is a well-balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a hearty and satisfying dish that is perfect for a comforting dinner.

Summary

The Down-Home Vegetable Pot Pie is a classic comfort food dish that is perfect for a cozy family dinner. This hearty and delicious pot pie is filled with a medley of vegetables and topped with a flaky pastry crust. It's a great way to enjoy the flavors of the season in a warm and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and the smell of fresh vegetables filled the air. I was visiting my dear friend Martha, who was known far and wide for her delicious home-cooked meals.

As soon as I walked into Martha's kitchen, I could see her bustling about, chopping vegetables and stirring pots on the stove. The aroma of savory spices and simmering broth made my mouth water. I knew I was in for a treat.

"Hello, my dear!" Martha greeted me with a warm hug. "I'm so glad you could come over today. I'm making my famous Down-Home Vegetable Pot Pie for dinner. Would you like to help me?"

I eagerly agreed, excited to learn a new recipe from my friend. As we worked side by side in the kitchen, Martha shared the story behind the recipe.

"This recipe has been in my family for generations," Martha began. "My grandmother used to make it for us when we were children. She would gather fresh vegetables from her garden and cook them up into a hearty pot pie that warmed our bellies and our hearts."

Martha's eyes sparkled with nostalgia as she reminisced about her grandmother's cooking. I could see the love and tradition that went into this dish, and I felt honored to be learning the recipe firsthand.

We spent the afternoon chopping carrots, onions, potatoes, and peas, all the while chatting and laughing as old friends do. Martha showed me how to make the flaky pastry crust from scratch, rolling out the dough and carefully placing it on top of the bubbling pot of vegetables. The scent of buttery dough mingled with the savory aroma of the vegetables, creating a tantalizing blend of flavors that made my stomach growl in anticipation.

As the pot pie baked in the oven, Martha regaled me with stories of her childhood and the joy of sharing meals with loved ones. She spoke of the importance of tradition, of passing down recipes from one generation to the next, and of the memories that food can evoke.

Finally, the timer dinged, and we pulled the steaming pot pie out of the oven. The crust was golden brown and flaky, the vegetables tender and flavorful. Martha cut into the pie, serving us each a generous portion on a plate.

As I took my first bite, I was transported back in time to my own childhood, sitting at my grandmother's kitchen table, savoring her homemade meals with my family. The taste of the Down-Home Vegetable Pot Pie was like a warm hug from the past, comforting and familiar.

From that day on, the recipe for Down-Home Vegetable Pot Pie became a staple in my own kitchen. I would make it for my children and grandchildren, passing on the tradition that Martha had shared with me. Each time I cooked the pot pie, I felt connected to my roots, to the memories of loved ones long gone, and to the simple joy of sharing a meal with those I hold dear.

And so, as I sit here now, reflecting on that fateful day in Martha's kitchen, I am filled with gratitude for the gift of that recipe, for the bond of friendship and tradition that it represents, and for the enduring power of food to nourish both body and soul. The recipe for Down-Home Vegetable Pot Pie will always hold a special place in my heart, a reminder of the love and legacy that we pass down through the generations.