1️⃣ Chop the vegetables:
- Peel and dice the carrots and potatoes into small, even cubes.
- Chop the onion and mince the garlic.
2️⃣ Cook the vegetables:
- In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the onion and sauté for about 3-4 minutes until softened.
- Add the garlic and sauté for another minute until fragrant.
3️⃣ Boil the potatoes:
- In a separate pot, bring a small pot of water to a boil and add the diced potatoes.
- Cook for about 8 minutes until they are just tender, but still firm. Drain and set aside.
- Tip: You can skip this step by adding the raw potatoes directly to the sauce in the next step, but boiling them beforehand ensures a creamy texture.
Step 2: Make the Creamy Filling
1️⃣ Prepare the sauce:
- In the same pan where you sautéed the onions and garlic, sprinkle in 3 tablespoons of flour and stir well.
- Cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Gradually add the vegetable broth while whisking constantly to prevent lumps.
2️⃣ Add the milk and cream:
- Stir in the milk and heavy cream, if using, and let the sauce come to a gentle simmer for 3-4 minutes until it thickens.
- If the sauce is too thick, add a splash more vegetable broth or milk to adjust the consistency.
3️⃣ Season the filling:
- Add the dried thyme, rosemary, salt, and pepper to the sauce.
- Stir in the cooked potatoes, carrots, peas, and corn.
- Simmer for another 5 minutes until everything is well combined and heated through.
Step 3: Assemble the Pot Pie
1️⃣ Preheat the oven to 375°F (190°C).
2️⃣ Prepare the pie dish:
- Grease a 9-inch pie dish with olive oil or butter.
- Place one pie crust into the dish, gently pressing it into the bottom and up the sides.
3️⃣ Fill the pie:
- Pour the vegetable mixture into the prepared pie crust, spreading it out evenly.
- Tip: Don’t overfill the pie, as you need space to place the top crust.
4️⃣ Top with second pie crust:
- Lay the second pie crust over the filled pie, trimming any excess dough around the edges.
- Crimp the edges together by pressing down with a fork, ensuring a good seal.
- Make a few slits on top of the pie to allow steam to escape as it bakes.
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