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Vegetable Pot Pie


Pastry crust, can use pre-made frozen puff pastry

1 T oil

1 1/2 C chopped onions

3 bay leaves

2 1/2 C cubed potatoes

1 t salt

3/4 C chopped celery

1 C vegetable stock

5 C prepped vegetables (green beans, squash, greens)


1 T butter

1 T flour

1 C vegetable stock

1/2 C cream

3T chopped herbs (parsley, thyme, rosemary)

1 1/2 T chopped fresh dill

Salt and pepper


2 C al-purpose flour

1/4 t salt

1 C unsalted butter, cut into small pieces

1/3 to 1/2 C ice water


1 Preheat oven to 375 degrees F.

2 On a floured surface, roll out half the pastry dough into a circle and lay it into a 9-inch pie plate or tart pan. Trim the edges.

3 Bake the crust for 15 minutes, or until the crust begins to turn golden.

4 In a large pot, heat the oil and add onions and bay leaves. Sauté for 10 minutes. Stir in potatoes, salt, celery and stock. Cover and bring to a boil, then lower heat and simmer 5 minutes. Add any other vegetables and cook until just barely tender. Remove the bay leaves and set mixture aside.

5 Melt butter in saucepan and whisk in flour and cook till

bubbling (med to med-high heat). Add stock and continue

whisking until mixture thickens and then add cream, herbs and salt and pepper.

6 Roll out the other half of the crust. Combine the vegetables with the sauce and pour mixture into the baked crust. Fit the top, unbaked crust onto the top of the mixture and press the edges together to form a seal. Cut slits in the tops crust for steam to escape.

7 Bake for 30 minutes, until the crust is golden. Cool before serving.

For the pastry: Combine flour and salt. Cut in butter with pastry cutter, until mixture is crumbly. Sprinkle ice water over mixture, a little at a time and lightly mix. Add enough water to hold the mixture together, but do not over mix.

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