Vegetarian Pot Pie

🥘 Ingredients

• all-purpose flour
  4 tbsp
• carrots
  1.5 c
• celery
  1 c
• egg
  1 medium
• fresh rosemary
  1/2 tbsp
• fresh thyme
  1/2 tbsp
• frozen peas
  1 c
• garlic
  4 cloves
• heavy cream
  4 tbsp
• onion
  1 medium
• parsley
  2 Tbsp
• pepper
  1/2 tsp
• pie crust
• potatoes
  1.5 c
• salt
  1 tsp
• unsalted butter
  1/2 c
• vegetable broth
  2 c
• water
  1 Tbsp

🍳 Cookware

• large sauté pan
• pie pan
• fork

1. 1

   Preheat the oven to 425°F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
2. 2

   Set a large sauté pan over medium heat. Add the unsalted butter . Once melted, add the onion and garlic . Sauté for 2 to ⏱️ 3 minutes .

   unsalted butter: 1/2 c, onion: 1 medium, garlic: 4 cloves
3. 3

   Then add in the carrots , potatoes , and celery . Sauté another ⏱️ 5 minutes to soften and vegetables.

   carrots: 1.5 c, potatoes: 1.5 c, celery: 1 c
4. 4

   Stir in the all-purpose flour , fresh thyme , fresh rosemary , 1 teaspoon salt , and 1/2 teaspoon cracked black pepper . Make sure the flour is evenly coating all the vegetables. Then stir in the vegetable broth .

   all-purpose flour: 4 tbsp, fresh thyme: 1/2 tbsp, fresh rosemary: 1/2 tbsp, salt: 1 tsp, pepper: 1/2 tsp, vegetable broth: 2 c
5. 5

   Let the filling simmer for 3 to ⏱️ 5 minutes to thicken. Then turn off the heat and stir in the frozen peas , parsley , and heavy cream . Set aside.

   frozen peas: 1 c, parsley: 2 Tbsp, heavy cream: 4 tbsp
6. 6

   Meanwhile, roll out one round pie crust to 11 to 12 inches, or wide enough to fit down into the pie pan , while still coming up the sides and over the edge.

   pie crust
7. 7

   Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.
8. 8

   Prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble. Then bake for ⏱️ 5 minutes on the bottom rack.
9. 9

   Mix the eggwash using an egg and water . Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.

   egg: 1 medium, water: 1 Tbsp
10. 10

    Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.
11. 11

    Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.
12. 12

    Bake on the bottom rack for 25 to ⏱️ 30 minutes . Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
13. 13

    Once fully cooked and golden brown, remove the pie from the oven. Cool for ⏱️ 15 minutes before cutting to serve.