Vegetable Pot Pie with Sweet Potato & King Trumpet Mushrooms

Vegetable Pot Pie

with Sweet Potato & King Trumpet Mushrooms

2 Servings
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From the Test Kitchen

Though some version of the pot pie (or a stew baked in a pastry crust) has been around since antiquity, the type we recognize most readily today only dates back to the 16th Century. The dish was revived by the English gentry, and it quickly became fashionable—sweeping the country. Its momentum hasn’t stopped! In this recipe, you’ll create a vegetarian pot pie using fresh seasonal vegetables and classic seasonings. Topped with a flaky pastry crust, this delicious dish is definitely here to stay.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Vegetable Pot Pie with Sweet Potato & King Trumpet Mushrooms
Title
  • 1 Pie Crust
  • ½ cup Whole Wheat Flour
  • 3 oz King Trumpet Mushrooms
  • 3 cloves Garlic
  • 1 Carrot
  • 1 Sweet Potato
  • 1 Yellow Onion
  • 6 oz Broccoli
  • 1 bunch Thyme
  • 3 Tbsps Vegetable Demi-Glace
  • 2 Fresh Bay Leaves
  • 2 tsps Red Wine Vinegar
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Cut the mushrooms into bite-sized pieces. Cut the broccoli into small florets. Peel and medium dice the sweet potato and carrot. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

Start the filling:
2 Start the filling:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the mushrooms and sweet potato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened slightly.

Finish the filling:
3 Finish the filling:

To the pot of vegetables, stir in 2 tablespoons of olive oil and 3 tablespoons of flour (reserve the remaining flour); reduce the heat to medium. Cook 30 seconds to 1 minute, or until well combined. Add the broccoli, vegetable demi-glace, thyme, bay leaves and 2 cups of water; season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer 7 to 9 minutes, or until slightly thickened. Remove from heat and stir in the vinegar. Remove and discard the bay leaves. Set aside.

Prepare the dough:
4 Prepare the dough:

While the filling finishes cooking, sprinkle some of the remaining flour onto a clean, dry work surface. Remove the pie crust from its package. Using a wine bottle or rolling pin, roll the dough to a ⅛-inch thickness. (The dough should be wide enough to cover the top of 1 large baking dish. Alternatively, it can be shaped to cover the tops of multiple, smaller baking dishes.) If necessary, sprinkle any remaining flour onto the work surface to prevent sticking.

Assemble the pot pie:
5 Assemble the pot pie:

Pour the filling into a large, high-sided baking dish (or multiple, smaller baking dishes). Top with the rolled-out crust. Using a fork or your fingers, crimp the edges of the crust down around the top of the baking dish to seal the filling inside.

Bake the pot pie:
6 Bake the pot pie:

Place the prepared baking dish (or dishes) on a sheet pan. Using a knife, cut a couple of slits in the crust. Drizzle the crust with a little olive oil and bake 13 to 15 minutes, or until golden brown on top. Let stand for at least 10 minutes before serving. Enjoy!

Tips from Home Chefs

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Vegetable Pot Pie

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Cut the mushrooms into bite-sized pieces. Cut the broccoli into small florets. Peel and medium dice the sweet potato and carrot. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

2 Start the filling:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the mushrooms and sweet potato; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the vegetables have softened slightly.

Start the filling:
Finish the filling:
3 Finish the filling:

To the pot of vegetables, stir in 2 tablespoons of olive oil and 3 tablespoons of flour (reserve the remaining flour); reduce the heat to medium. Cook 30 seconds to 1 minute, or until well combined. Add the broccoli, vegetable demi-glace, thyme, bay leaves and 2 cups of water; season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer 7 to 9 minutes, or until slightly thickened. Remove from heat and stir in the vinegar. Remove and discard the bay leaves. Set aside.

4 Prepare the dough:

While the filling finishes cooking, sprinkle some of the remaining flour onto a clean, dry work surface. Remove the pie crust from its package. Using a wine bottle or rolling pin, roll the dough to a ⅛-inch thickness. (The dough should be wide enough to cover the top of 1 large baking dish. Alternatively, it can be shaped to cover the tops of multiple, smaller baking dishes.) If necessary, sprinkle any remaining flour onto the work surface to prevent sticking.

Prepare the dough:
Assemble the pot pie:
5 Assemble the pot pie:

Pour the filling into a large, high-sided baking dish (or multiple, smaller baking dishes). Top with the rolled-out crust. Using a fork or your fingers, crimp the edges of the crust down around the top of the baking dish to seal the filling inside.

6 Bake the pot pie:

Place the prepared baking dish (or dishes) on a sheet pan. Using a knife, cut a couple of slits in the crust. Drizzle the crust with a little olive oil and bake 13 to 15 minutes, or until golden brown on top. Let stand for at least 10 minutes before serving. Enjoy!

Bake the pot pie:
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