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Vegetable Pot Pie

Vegetable Pot Pie

This is an entire meal in one dish! You get veggies, gravy, and carbs in every delicious bite.  The filling is jam packed with flavor, from classic carrot, celery, onion, and peas, to the less traditional wild mushrooms and potatoes. I add rehydrated dried mushrooms to the stock to make it even more savory and flavorful, and the wild mushrooms are seared in butter before they’re mixed into the filling, so they make a perfect replacement for the usual meatiness you’d get from chicken! I flavor this very simply with fresh thyme so that the vegetables can really shine through, and the entire thing is topped with a flaky, homemade pie dough that has Parmesan CHEESE folded in! The crust gets puffed and flaky in the oven, and the cheese turns toasty golden brown, adding lots of salty, nutty flavor to the pie. This is an all around scrumptious dinner, the leftovers reheat very well, and it’s perfect for a cold January night. Speaking from personal experience, I recommend wrapping up in a cozy blanket and eating a plate-full of this on your couch!

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