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Pie Bar’s Roasted Veggie Pot Pie

Ingredients

Roasted Veggies:

  • 1 c of Broccoli
  • ¾ cup of Sweet Potatoes
  • 1 1/2 c Red Potatoes
  • 1 c of Carrots

Roasting Seasoning;

  • Splash of oil
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp. Rotisserie Chicken Seasoning

Combining Filling in Pot:

  • Splash of Olive Oil
  • 2 Tbs butter
  • 1 tsp. Garlic
  • ½ cup of Onion
  • ½ cup of Celery
  • 1 c of Cremini Mushrooms (sliced or chopped)
  • ¼ cup Flour
  • 1 c Veggie Stock
  • ½ cup Heavy Cream
  • ½ cup of Frozen Peas
  • ¼ Sprig of Rosemary, finely diced
  • Season with Salt, Pepper, Rotisserie Chicken Seasoning to Taste

Egg Wash:

  • 1 Egg Yolk
  • Small Splash of Milk

Pie Bar's All Butter Crust:

  • 312 1/2 g All Purpose Flour (about 2.5 cups)
  • 1 tbsp. Sugar
  • 1 tsp. Kosher Salt
  • 1/4 - 1 cup water
  • 16 tbsp. (2 sticks) Unsalted Butter

Instructions

Veggie Pot Pie:

  1. Pre-heat oven to 400. Wash and dice the Roasting Veggies. Spread out evenly on roasting pan.
  2. Lightly sprinkle oil on top of veggies, add seasoning. Mix with hands to evenly coat all veggies. Roast veggies for 25 minutes.
  3. Once Veggies have been roasted, allow to slightly cool. Add a splash of oil and butter in large pot. Melt butter. Be cautious not to burn.
  4. Add garlic, Lightly brown.
  5. Add onions. Cook until almost translucent.
  6. Add celery. Cook until slightly softened.
  7. Add mushrooms. Cook until slightly softened.
  8. Add flour. Stir vigorously. Add veggie stock.
  9. Stir until combined. Allow flour and stock to thicken slightly. Stir regularly so it does not burn.
  10. Add heavy cream. Allow to thicken slightly. Stir regularly so it doesn’t burn. Once the cream sauce is warm and slightly thickened add roasted veggies.
  11. Stir in roasted veggies and add in frozen peas.
  12. Cook until warm.
  13. Once warmed, add seasoning (rosemary, salt, pepper, rotisserie chicken seasoning).
  14. Let cook together. Do not let burn on bottom.
  15. Remove from heat. Pour in bowl. Cover and allow to cool in refrigerator for several hours. Once the filling has cooled, you can proceed with assembling your pot pie.
  16. Pre-heat oven to 350. Spoon Veggie Pot Pie Filling into an all-butter pie crust.
  17. Once the bottom crust is filled with veggie pot pie filling add a second all butter pie crust on top.
  18. Crimp the edges of the pie crusts together to seal and top with an egg wash.
  19. Bake at 350 for 45 minutes. Rotate pie and continue to bake for another 45 minutes. The pie will be done once the filling is bubbling and the pie crust is a golden brown.
  20. Cut butter into small cubes. Freeze.
  21. Measure/Weigh out flour, sugar, salt. Mix together briefly in food processor.
  22. Slowly add frozen butter cubes to food processor. Pulsing periodically.
  23. Mix until butter is chunky. Some need to be pea sized, other a bit larger.
  24. Pour flour and butter mixture out of food processor into a metal bowl. Freeze briefly.
  25. Slowly add water, ¼ cup at a time. Fluff with hard spatula. Mix until dough is slightly wet and comes together, but not too wet where it completely binds together.
  26. Form balls with dough. Tightly wrap in saran wrap. Refrigerate overnight.

Pie Bar's All Butter Crust:

  1. Cut butter into small cubes. Freeze.
  2. Measure/Weigh out flour, sugar, salt. Mix together briefly in food processor.
  3. Slowly add frozen butter cubes to food processor. Pulsing periodically.
  4. Mix until butter is chunky. Some need to be pea sized, other a bit larger.
  5. Pour flour and butter mixture out of food processor into a metal bowl. Freeze briefly.
  6. Slowly add water, ¼ cup at a time. Fluff with hard spatula. Mix until dough is slightly wet and comes together, but not too wet where it completely binds together.
  7. Form balls with dough. Tightly wrap in saran wrap. Refrigerate overnight.