Halloween edition: Jack skellington veggie pot pie

So I recently discovered pot pies. Who here is a pot pie fan (raise of hands?) I admit I was never into pot pie as a kid. But now that I’m an adult I look for any excuse to eat pie, even if it’s savory pie lol Since starting my new job at this bakery I’ve been getting really friendly with pie crusts. We’re already starting to prep for Thanksgiving so we’ve been making and rolling out lots of pie crusts lately. My shoulders have been getting quite the workout lol Here’s some of my first attempts at those darn pie crusts at work:

pie crusts

Even still, it inspired me to make pie at home. Enter my veggie pot pie with my super simple whole grain pie crust. This pie crust makes just enough dough for a top and bottom crust.

Which was perfect because I wanted to try my hand at a fun design on top given that Halloween is right around the corner. And food is a lot more fun to eat when it’s fun to look at lol  Here it is pre-baking.

So I was going for a jack skellington nightmare before Christmas theme here. I really like how the design ended up giving the perfect little peak into what is inside the pot pie.

Speaking of the pie filling, I made a simple homemade filling. It’s just butter, flour, broth (water works in a pinch), milk, onion salt, and your choice of mixed veggies. I found a great mix of frozen veggies that worked really well for this recipe – corn, green beans, peas, and carrot. But you can use any mix of veggies you want. It’s your pot pie – go wild lol

Ok that’s really all I have to say about that so enjoy some more pics lol Scroll down for the recipe!

 

Vegetarian pot pie

Cream of veggie filling – make this first

⁃ 6 tbsp butter

⁃ 6 tbsp flour

⁃ 1 cup vegetable broth or water

⁃ 1 cup milk

⁃ 1 tsp Onion salt

In a medium pot, over medium heat, melt butter then stir in flour until a paste forms. Slowly stir in vegetable broth and milk, whisking as you add it so there’s no clumps. Continue to stir over medium heat and bring to a simmer (this will take a few minutes). Mixture should slightly thicken and it will thicken more as it sits. Remove from heat and stir in onion salt. Set aside to cool. Meanwhile prepare the pot pie crusts:

Whole wheat pot pie crusts

⁃ 1 1/2 cup whole wheat flour

⁃ 1/2 cup self rising flour

⁃ 1/2 cup butter, room temp

⁃ 2 tsp onion salt

⁃ 2 tbsp egg, beaten

⁃ Water, as needed

In a bowl mix flour and onion salt then cut in butter. Use hands to incorporate then stir in beaten egg. Mixture will probably be dry so add 2-3 tbsp water and work in with your hands until mixture is slightly sticky and forms a ball. Wrap with cling wrap then let chill in fridge for 30 minutes.

Pot pie Filling

⁃ Cream of veggie filling

⁃ 2 cups frozen veggies (I used a mix of corn, peas, green beans, and carrots)

Cook frozen veggies according to directions. Add into the cream of veggie soup you made. Preheat oven to 400 degrees f. Once pot pie crust is ready, divide into two pieces. Flour your work area then roll out one piece of dough large enough to fit into your pie pan. Spray pie pan then press rolled out dough into pie pan. Use your fingers to press the dough into the bottom and sides of the pan, making sure there’s no extra dough. Use a fork to poke holes in the bottom of the crust. Add the filling. Roll out remaining piece of dough. If desired, you can cut a design in the dough. place on top of the filling. Use a fork to crimp the edges of the pie doughs together. If you opted not to add a design make sure to poke a few holes in the top crust for ventilation. Brush with egg wash for a shiny finish then Bake for about 35-40 minutes. Be sure to check half way through and turn the pie so it bakes evenly. Let cool then enjoy.

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