Vegetable Pot Pie
By Stephanie PixleyPublished on January 27, 2022
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
1 single-crust pie dough 4 tablespoons unsalted butter 1 onion, chopped fine8 ounces cremini mushrooms, trimmed and quartered if large or halved if smallSalt and pepper 1 sweet potato (12 ounces), peeled and cut into ½-inch pieces8 ounces turnips, peeled and cut into ½-inch pieces3 garlic cloves, minced½ teaspoon grated lemon zest plus 1 tablespoon juice8 ounces Swiss chard, stemmed and cut into 1-inch pieces2 tablespoons all-purpose flour 2 cups vegetable broth 1 ounce Parmesan cheese, grated (½ cup)2 tablespoons minced fresh parsley 1 large egg 1 teaspoon water
Before You Begin
You can use our homemade All-Butter Single-Crust Pie Dough or store-bought pie dough in this recipe. If using store-bought dough, you will still need to roll the dough into a 10-inch circle. Cremini mushrooms are also known as baby bella mushrooms.
Instructions
- Roll dough between 2 large sheets parchment paper into 10-inch circle. Remove parchment on top of dough. Fold over outer ½-inch edge of dough, then crimp into tidy fluted edge using fingers. Using paring knife, cut four 2-inch, oval-shaped vents in center. Slide parchment paper with crust onto baking sheet and refrigerate until needed.
- Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Melt 2 tablespoons butter in Dutch oven over medium heat. Stir in onion, mushrooms, and ½ teaspoon salt and cook until mushrooms have released their liquid, about 5 minutes.
- Stir in sweet potato and turnips. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato and turnips begin to soften around edges, 7 to 9 minutes. Stir in garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in chard and cook until wilted, about 2 minutes; transfer to bowl.
- Melt remaining 2 tablespoons butter in now-empty pot over medium-high heat. Stir in flour and cook for 1 minute. Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce thickens slightly, about 1 minute. Off heat, whisk in Parmesan, parsley, lemon juice, and ½ teaspoon salt. Stir in cooked vegetables, along with any accumulated juices, and season with salt and pepper to taste.
- Transfer filling to 9½-inch deep-dish pie plate set on aluminum foil–lined rimmed baking sheet. Place chilled crust on top. Lightly beat egg, water, and pinch salt together in bowl, then brush over crust. Bake until crust is golden brown and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
1 single-crust pie dough
4 tablespoons unsalted butter
1 onion, chopped fine
8 ounces cremini mushrooms, trimmed and quartered if large or halved if small
Salt and pepper
1 sweet potato (12 ounces), peeled and cut into ½-inch pieces
8 ounces turnips, peeled and cut into ½-inch pieces
3 garlic cloves, minced
½ teaspoon grated lemon zest plus 1 tablespoon juice
8 ounces Swiss chard, stemmed and cut into 1-inch pieces
2 tablespoons all-purpose flour
2 cups vegetable broth
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons minced fresh parsley
1 large egg
1 teaspoon water
Ingredients
1 single-crust pie dough
4 tablespoons unsalted butter
1 onion, chopped fine
8 ounces cremini mushrooms, trimmed and quartered if large or halved if small
Salt and pepper
1 sweet potato (12 ounces), peeled and cut into ½-inch pieces
8 ounces turnips, peeled and cut into ½-inch pieces
3 garlic cloves, minced
½ teaspoon grated lemon zest plus 1 tablespoon juice
8 ounces Swiss chard, stemmed and cut into 1-inch pieces
2 tablespoons all-purpose flour
2 cups vegetable broth
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons minced fresh parsley
1 large egg
1 teaspoon water
Ingredients
1 single-crust pie dough
4 tablespoons unsalted butter
1 onion, chopped fine
8 ounces cremini mushrooms, trimmed and quartered if large or halved if small
Salt and pepper
1 sweet potato (12 ounces), peeled and cut into ½-inch pieces
8 ounces turnips, peeled and cut into ½-inch pieces
3 garlic cloves, minced
½ teaspoon grated lemon zest plus 1 tablespoon juice
8 ounces Swiss chard, stemmed and cut into 1-inch pieces
2 tablespoons all-purpose flour
2 cups vegetable broth
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons minced fresh parsley
1 large egg
1 teaspoon water
Why This Recipe Works
When choosing the vegetables, we thought about flavor but also about the cooking method. Delicate vegetables like asparagus or leeks turned an unappealing army green in the gravy, and they overcooked by the time the sauce was thickened and the crust was browned. Instead we chose a combination of longer-cooking vegetables: mushrooms, sweet potato, turnip, and Swiss chard. So that each vegetable came out tender, we sautéed the mushrooms, sweet potato, and turnip before stirring in the chard. This also helped us to create a flavorful gravy—all those vegetables left behind a good amount of fond in the pot. When we whisked in the broth, the fond was incorporated into the sauce, lending it deep, complex flavor.
Before You Begin
You can use our homemade All-Butter Single-Crust Pie Dough or store-bought pie dough in this recipe. If using store-bought dough, you will still need to roll the dough into a 10-inch circle. Cremini mushrooms are also known as baby bella mushrooms.
Instructions
- Roll dough between 2 large sheets parchment paper into 10-inch circle. Remove parchment on top of dough. Fold over outer ½-inch edge of dough, then crimp into tidy fluted edge using fingers. Using paring knife, cut four 2-inch, oval-shaped vents in center. Slide parchment paper with crust onto baking sheet and refrigerate until needed.
- Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Melt 2 tablespoons butter in Dutch oven over medium heat. Stir in onion, mushrooms, and ½ teaspoon salt and cook until mushrooms have released their liquid, about 5 minutes.
- Stir in sweet potato and turnips. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potato and turnips begin to soften around edges, 7 to 9 minutes. Stir in garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in chard and cook until wilted, about 2 minutes; transfer to bowl.
- Melt remaining 2 tablespoons butter in now-empty pot over medium-high heat. Stir in flour and cook for 1 minute. Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce thickens slightly, about 1 minute. Off heat, whisk in Parmesan, parsley, lemon juice, and ½ teaspoon salt. Stir in cooked vegetables, along with any accumulated juices, and season with salt and pepper to taste.
- Transfer filling to 9½-inch deep-dish pie plate set on aluminum foil–lined rimmed baking sheet. Place chilled crust on top. Lightly beat egg, water, and pinch salt together in bowl, then brush over crust. Bake until crust is golden brown and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.
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