Veggie Pot Pie

What You Need:

-3 Ingredient Pie  Crust -Salted Butter -Yellow Onion -Garlic -Flour -Vegetable Broth -Whole Milk -Salt -Bay Leaf -Dried Rosemary

-Dried Thyme -Rubbed Sage -Black Pepper -Soy Sauce -Yukon Gold Potatoes -Baby Bella  Mushrooms -Frozen Mixed  Vegetables -Egg


Grease a pie pan with butter. If you’re using store-bought dough, place the bottom crust in the pie pan. If you are making 3-Ingredient Pie Crust, roll it into a large disc about 6 inches wide and two inches thick. Then cut 1/3 of it off to use as the top crust later on. Wrap it in plastic, and refrigerate.

Prep Pie Crust


Dust your work surface with flour and roll out the bigger 2/3 piece into a circle that is 16 inches in diameter and about 1/4 inch thick. Drape it over the pie pan and press down gently, gently pushing it into the bottom crease and sides of the pan.

Add Crust To Pan


Beat the egg white til frothy and then brush the bottom crust with it. Let the crust rest in the fridge.

Brush Crust


Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat, add salted butter to the pan, and brown it. The butter will melt, then foam, and finally, the solids will separate from the fat and turn a golden brown. The air will smell of hazelnuts.

Brown Butter


Add the diced onion to the brown butter. Cook until translucent, about 5 minutes. Then add minced cloves of garlic and cook for 1 minute, until fragrant. Finally, sprinkle flour over the onions and garlic in the skillet and continue to cook and stir for 2 minutes more.

Sauté Onion And Garlic


Add vegetable stock, milk, and salt. Then whisk to combine and dissolve any flour off the bottom of the skillet. Finally, add bay leaf, rosemary, thyme, sage, black pepper, and soy sauce. Whisk occasionally as the liquid comes up to a simmer and thickens into gravy.

Add Broth And Milk


Next, add diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. You want to cook the potatoes a touch, to ensure they cook fully in the oven.

Add Potatoes And Mushrooms


Next, remove the skillet from the heat. Finally, add the frozen mixed vegetables to the filling, where they will quickly cool the other ingredients in the pan. Your filling is done!

Add Frozen Vegetables


Next, take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Then dice butter and sprinkle it over the filling.

Add Filling To Crust


Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.

Add Top Crust


Beat the egg yolk. Then trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Finally, brush the egg yolk in a light layer over the entire top crust.

Brush And Vent


Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

Bake Pie

Ready to Make it?