When you have an overload of fresh veggies in the frig that needs to be eaten – you make a homemade vegetable pot pie. A perfect one-dish meal for the whole family to enjoy on a brisk autumn night. Oh, and leftovers are fantastic too!!
Homemade Vegetable Pot Pie from Scratch
So, my husband came home from being out of town for more than a month and saw there were no vegetables in the refrigerator. He thought we were starving (we were not). Being the grocery shopper he is, he bought many different kinds of fresh veggies. THEN, two days later, he leaves again for another two months.
Now, what am I suppose to do with all these veggies he bought. Brody and I couldn’t possibly eat all before they go bad. I know, I’ll make a vegetable pot pie. So I did.
When I make things from scratch, I don’t usually measure my ingredients. I’ll do my best. Keep in mind my veggie pot pie doesn’t include the ordinary vegetables you would find in a pot pie—no peas, corn, or potatoes.
How to make a vegetable pot pie
First, use fresh vegetables you find in the produce section. Preferably veggies that have the most nutrients (but that’s my opinion), such as carrots, broccoli, zucchini, & celery. Oh, and I shared an article on my blog earlier this year about tips and tricks to growing zucchini that might be helpful if you want to grow our zucchini.
How to make a pie crust from scratch
My homemade vegetable pot pie just got sweeter when I decided NOT to use a prepared pie crust that I found in our outdoor freezer. I took one look at the ingredients on that frozen pie crust and ditched it right away. It was something my husband had bought, and from the looks of it, it had been in there quite a long time. So another reason to ditch it. I decided to make my own.
Making your pie crust takes a little time, but as you know, it’s well worth it. Though I used all-purpose white flour this time, it’s entirely possible to use gluten-free flour to make a good pie crust. I know, because I’ve done it before.
I’m apologizing now that I do not have photos of making the pie crust. I wasn’t going to post this recipe on my blog because I practically made it on a whim. But when a few of my friends and followers saw it on my Instagram and Facebook feed, they wanted the recipe, so here I go. The crust came out flaky and so good. Even the leftovers are good. I should know, because my son, unfortunately, would not eat this vegetable pot pie. It makes me sad, but he’s a lot like his dad in that he said it would have been better with meat in it. I think my son had an attitude problem!
Homemade Vegetable Pot Pie
A tasty pot pie from scratch using fresh vegetables, flour, dairy, and a little salt.
- 2-3 tbsp grass-fed butter such as Kerrygold
- 2 large carrots, cut into pieces
- 1 yellow squash cut up
- 1 zucchini cut up
- 1/2 yellow pepper, cut into pieces
- 1 cup broccoli
- 2 celery stalks, cut into pieces
- 2-3 gloves cloves, minced
- 1/4 cup all-purpose unbleached flour
- 1/2 cup heavy cream or use 1/2 cup milk & 2 tbsp of melted butter (this is what I used)
- 1 cup vegetable broth
- salt & pepper to taste
- 2-1/2 cups All-purpose unbleached flour
- 1 cup unsalted grass-fed butter cut into pieces such as Kerrygold
- 1/2 tsp sea salt or kosher
- 7 tbsp ice water
- 1 tbsp apple cider vinegar
If you like to prep cook, as I do, this step can be done the day before. Cut up all your vegetables.
In a pan or cast-iron skillet, melt butter. Throw in all vegetables and cook on medium for about 10 mins or until veggies are soft.
Then add flour, milk, broth, salt & pepper and cook until it thickens.
Combine flour, salt, and butter in a food processor or a blender. Pulse until mixture resembles coarse crumbs. Though a food processor will work much better, I did use my blender. It took longer, but it worked.
Mix the ice water and apple cider vinegar in a small bowl.
Pour 1/2 the water mixture in a blender; pulse 3 times to blend. Pour the rest in the blender and pulse 8 more times, until all comes together.
Turn dough out onto a wooden surface or on parchment paper, kneed for a couple of seconds, then divide in half. Wrap each piece in plastic wrap and place in the refrigerator for 30 mins.
When ready to use, fold and press the dough to the desired shape and place one in the bottom of the dish (I used a ceramic pie dish), fill with vegetable filling, then top with the other piece of dough
Using bottom rack, bake on a cookie sheet on 450 degrees for 45 mins to 1 hour. Watch it after 45 mins. It may need more time to bake. Mine did.
Ever want real food fast, that’s also good for you?
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