Vegetable Pot Pie Recipe
Charred leeks, carrots, celery root, cremini mushrooms, English peas, cream, topped with a flaky crust. Available all day
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Pot Pie Ingredients
Method
Cooking Directions
- 1
- 2
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the leeks and sauté until they are soft and slightly charred, about 5 minutes. Add the carrots, celery root, and mushrooms, cooking for an additional 5-7 minutes.
- 3
Make the Cream Sauce
Sprinkle the flour over the sautéed vegetables and stir for about 1 minute. Gradually add the vegetable broth and heavy cream, stirring constantly until the mixture thickens. Season with salt, pepper, and thyme. Finally, fold in the English peas.
- 4
Assemble the Pot Pie
Preheat the oven to 400°F (200°C). Pour the vegetable filling into a pie dish and cover it with the pie crust. Cut slits in the crust for steam to escape.
- 5
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Allow to cool for a few minutes before serving.
