Truffled Vegetable Pot Pie Recipe
Make Truffled Vegetable Pot Pie Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 3
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add diced carrots, celery, and potatoes. Sauté for about 5 minutes until slightly softened.
- 4
Add Mushrooms and Peas
Stir in the sliced mushrooms and green peas. Cook for another 5 minutes, stirring occasionally.
- 5
Add Broth and Seasonings
Pour in the vegetable broth, and add truffle oil, thyme, salt, and black pepper. Bring to a simmer.
- 6
Thicken the Filling
In a small bowl, mix cornstarch and water to create a slurry. Stir into the vegetable mixture and cook until thickened, about 2 minutes. Remove from heat.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
Roll Out Dough
On a floured surface, roll out the chilled dough to fit your pie dish. Place the rolled dough in the dish and trim the excess.
- 9
Fill the Pie
Spoon the vegetable filling into the crust, spreading it evenly.
- 10
Cover and Bake
Roll out another piece of dough for the top crust. Place it over the filling, seal the edges, and cut slits for steam to escape. Bake for 30-35 minutes or until golden brown.