Savory Veggie Pot Pie
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Serves: 8 large servings
 
What You'll Need
  • 1 pie crust (store bought works fine, but I used this tried-and-true recipe)
  • 2 cups potatoes, thinly sliced and halved
  • 1 cup diced fennel
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup fresh/frozen peas
  • 1 cup diced pearl onion
  • 3 tbs olive oil
  • 2 sprigs thyme
  • 1 tbs. chopped sage
  • 1 tbs. dijon (or whole grain) mustard
  • 3 cups chicken stock
  • ¼ cup flour
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400
  2. Bring a large pot of water to a boil. Blanch the potato slices for about 20 seconds then drain and set aside.
  3. Place a large skillet over a medium heat and add the olive oil and onion. Cook until translucent.
  4. Add the celery, carrot and fennel and cook until the carrot is softening.
  5. Add the flour and stir to combine.
  6. Add in the chicken broth and herbs and continue stirring.
  7. Bring the mixture to a boil so it thickens, then remove from heat.
  8. Fold in the peas and potato slices then add the mixture into 2 small ramekins or one 8 inch pie dish (pre-lined with the above pie crust).
  9. Top with a layer of pie crust, slice a small hole in the top to allow air to escape then brush with egg wash and place into the oven.
  10. Bake for about 25-30 minutes (for small pies or longer for one large one)
  11. Serve immediately, or place in the fridge and warm when ready to serve.
Recipe by The Blonde Chef at https://www.theblondechef.com/savory-veggie-pot-pie/