I’ve always loved the way chicken pot pie looks. With a beautiful golden flaky crust outside and hot steaming chicken and herbed vegetables inside – whenever I would see people eating chicken pot pie I would think: ” I wish I ate meat, that looks so good.”
Finally, after years of yearning for a vegetarian pot pie, I decided to make one for myself. Based on the consistency of the sauce that I’ve seen multiple times at restaurants, I figured it must be a rue of some kind – check mark that – I can make a rue. I need a pie crust – check mark that – I can buy one frozen. The last part was the chicken and vegetables that are just the right consistency so as not to be too liquidly – this was the challenge. Vegetables when cooked always release liquid and that liquid has all the nutrients too. I had to come up with a combination of vegetables that had a minimal amount of moisture so that when I took a bite of that flaky curst what’s inside the pie would be tender herbed vegetables, not some soupy mushy vegetable mix.
What I came up with for my vegetarian version of chicken pot pie is this ten vegetable combination of dense vegetables such as radish, brussel sprouts, potatoes, peas, green beans, carrots, and asparagus that have less moisture than most other vegetables. These are just some of the vegetables I used in this pot pie but feel free to use any combination of vegetables you like.
I didn’t have any individual ramekins for individual pot pies, which would have looked amazing for this dish, especially when folks cut into the flaky crust and the steam comes out of the herbed vegetables. Instead I made one big vegetarian pot pie in a large baking dish. Here is the recipe.
Ten Vegetable Pot Pie
makes one large vegetable pot pie that serves 6-8
- 5-6 radish cut into small pieces
- 1 cup asparagus tips
- 4 Yukon gold potatoes cut into small cubes (4 cups)
- 4 cups cauliflower florets
- 2 cups chopped carrots
- 1 cup frozen peas
- 1 cup frozen petite brussel sprouts
- 1 cup frozen petite pearl onions
- 2 cups frozen green beans or fresh green beans
- 1 large onion chopped
- 2 cups Arugula
- 6 garlic cloves chopped
- 4 tbsp herbs – thyme, dill, rosemary, sage
- Salt and pepper
- 2 tbsp all-purpose flour
- Olive oil
- 2 tbsp Butter
- 2 cups whole milk
- 2 cups parmesan cheese or white cheddar or Gouda
- 2 frozen pie crust pastry
Preheat oven to 375 degrees.
In a pan heat 2 tbsp oil and sauté garlic and chopped onions until slightly browned. Add carrots and potatoes, salt and pepper and 1/4-cup water and cook vegetables covered for 5-10 minutes until veggies are slightly tender. Now add all the other vegetables except arugula. Add the herbs and mix -in and cook covered for 5-10 minutes until all the veggies are cooked. Set aside.
Make the rue: In saucepan melt 2 tbsp butter. Add 2 tbsp flour and cook until flour is bubbly and creamy. Add 2 cups milk and using a whisk mix into flour mixture until a sauce like consistency forms. Add cheese and melt into sauce.
Pour cheese sauce over all the vegetables, add the arugula and mix together. Pour vegetable mix into a buttered baking dish or into individual ramekin bowls. Top with thawed pie crust, crimping the sides to the baking dish. Make a few slits in the middle of the pie crust to let the steam out while cooking. Bake for 45 minutes until pastry is golden brown. Serve warm out of oven.