Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Vegetable Pot Pie Fill 1 Created with Sketch.

with Sweet Potato & King Trumpet Mushrooms

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories

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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: