Monday, February 3, 2014

Veggie Pot Pie with a Cheesy Crust

Veggie Pot Pie with a Cheesy Crust

Pot pies mean comfort food to me.  A hot, creamy filling and a flaky pastry sound so good.  And I love when they're made into individual portions so I can have my little savory pie all to myself.  As for the filling itself, Brian finds a chicken pot pie comforting but I prefer my chicken served on the side.  Or, if I have a pot pie, then not even at all.  Creamy veggies make me the happiest.

Veggie Pot Pie with a Cheesy Crust
And therein lies the other advantage of individual pies because you can customize them.  The basic filling is the same and you can add or omit veggies based on what you like...or have in the house.  I added cooked shredded chicken to Brian's pie and added the potato to mine to make it heartier.  It was a filling and feel good meal.  So much so that we made it two nights in a row.  Enjoy!


1 Cup all purpose flour
1/2 Teaspoon salt
1 Teaspoon baking powder
1 Stick unsalted butter, chilled and cut into 1" pieces
1/4 Cup ice water
1/4 Cup shredded cheddar cheese

2 Tablespoons butter, divided
2 Tablespoons all purpose flour
1 Onion, peeled and chopped
2 Cloves garlic, peeled and minced
1 Carrot, peeled and diced
1 Red potato, peeled and diced
1/2 Cup frozen peas
1 Cup milk
Salt & pepper to taste

Veggie Pot Pie with a Cheesy Crust
To make the crust, combine the butter, flour, baking powder and salt in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse almost until a dough ball forms.  Add the cheese and continue pulsing until you have a dough ball.  Wrap the dough in plastic wrap and refrigerate for at least one hour.

Veggie Pot Pie with a Cheesy Crust
To make the filling, melt 1 tablespoon of the butter in a large pan and add the onion, garlic, carrots and potatoes.  Saute on low to medium heat until all the vegetables have softened.  Stir in the peas and remove the vegetables into a dish.  Melt the remaining tablespoon of butter in the pan and whisk in the flour.  Slowly whisk in the milk and continue whisking until all the flour has dissolved and the mixture begins to thicken.  Add the vegetables back into the pan and season to taste.

Roll out the dough and use your baking dish or ramekin (mine are 2 1/2" high and 4 1/2" in diameter) as a guide to cut two circles.  Place each circle in the bottom of each of two dishes.  Divide the vegetable mixture equally between the two dishes.  Cut two more rounds out of your dough, each about 2" wider than the mouth of your dishes.  Cover each dish with a dough circle and cut a few slits into the top.  Bake in a pre-heated 400 degree oven for 40 - 45 minutes or until your crust is a light golden brown.  Makes 2 servings.


  1. hahahaa I'm totally the opposite-I just want the chicken, you can keep the veggies :P BUT I DEF. want that cheesy crust!!! Mmmmm!

  2. I love chicken pot pie and I love how you made these individual portions. Fantastic recipe!

    Happy Blogging!
    Happy Valley Chow

  3. Let's be honest pot pie is just an excuse to eat pastry at dinner. :-)

  4. YUM, how hearty! Love these comforting meals!

  5. What a perfect-looking pot pie, Anita! Thanks for sharing these.

  6. I love pot pie. And cheese in the crust? Yes, thank you. These look wonderful. This empty nest thing we have now does have its advantages, in that we make most meals be a two-nighter deal. I'm ok with that!

  7. You had me at cheesy crust. Nothing screams comfort more than pot pie. Love this!

  8. Pot pie is one of our favorite things and I tend to make it whenever we have left over roast chicken. But I would be totally fine with just creamy vegetables too. Your cheesy crusts look fabulous!


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