You’ll love my homemade vegetable pot pie from scratch – crust included.
I like making meals from scratch when time is on my side. But, when you have an overload of fresh veggies in the frig that needs to be eaten – you make a vegetable pot pie from scratch. So I did. This recipe is a perfect one-dish meal for the whole family to enjoy on a brisk winter’s night. Oh, and leftovers are fantastic too!
I hope you enjoy my Texas homemade vegetable pot pie.
NEXT READ: Small Texas Towns With Great Food
Facts About This Vegetable Pot Pie From Scratch
I don’t usually measure my ingredients when I make things from scratch. I’ll do my best. Keep in mind my veggie pot pie doesn’t include the ordinary vegetables you find in a store-bought pot pie—no peas, corn, or potatoes.
I used the vegetables I had on hand. You can use fresh vegetables from the produce section if your cupboards are bare. If not fresh, then frozen vegetables are okay to use too. I used veggies with the most nutrients in this recipe—carrots, broccoli, zucchini, & celery. But, again, these are the veggies I already had. You can use whatever needs to be eaten!
But first, let me show you how to make a pie crust from scratch.
How To Make A Pie Crust From Scratch
My homemade vegetable pot pie got better when I did not use a prepared pie crust I found in the outdoor freezer. It was something my husband had bought. I’m glad I decided to make my own.
Making a pie crust from scratch takes a little time, but as you know, it’s well worth it and better for you. Though I used all-purpose white flour this time, it’s possible to use gluten-free flour to make a good pie crust. I’ve used it before when I made a blackberry clafoutis dessert.
I apologize now that I do not have photos of making the pie crust. I wasn’t going to post this recipe here because I practically made it on a whim, and I just started sharing Texas recipes on the website.
The crust came out flaky and so good.
Homemade Vegetable Pot Pie And Crust From Scratch
- 2-3 tbsp grass-fed butter such as Kerrygold
- 2 large carrotts cut into pieces
- 1 yellow squash cut up
- 1 zucchini cut up
- 1/2 yellow pepper cut into small pieces
- 1 cup broccili use stalks if you want
- 2 celery sticks cut into small pieces
- 2-3 garlic cloves minced
- 1/4 cup all-purpose unbleached flour
- 1/2 cup heavy cream or use 1/2 cup milk & 2 tbsp of melted butter (this is how to make heavy cream and is what I used)
- 1 cup vegetable broth
- salt and pepper to taste
- 2-1/2 cups All-purpose unbleached flour
- 1 cup unsalted grass-fed butter cut into pieces 1 cup equals 2 sticks
- 1/2 tsp sea salt or kosher
- 7 tbsp ice water
- 1 tbsp apple cider vinegar
- Cut up all your vegetables. If you like to prep cook, as I do, this step can be done the day before.
- In a pan or cast-iron skillet, melt butter. Throw in all vegetables and cook on medium for about 10 mins or until veggies are soft.
- Add flour, milk, broth, salt & pepper and cook until it thickens. Set aside.
- Combine flour, salt, and butter in a food processor or a blender. Pulse until mixture resembles coarse crumbs. Though a food processor will work much better, I did use my blender. It took longer, but it worked.
- Mix the ice water and apple cider vinegar in a small bowl.
- Pour 1/2 the water mixture in a blender; pulse 3 times to blend. Pour the rest in the blender and pulse 8 more times, until all comes together.
- Turn dough out onto a wooden surface or on parchment paper, and kneed for a couple of seconds, then divide in half. Wrap each piece in plastic wrap and place in the refrigerator for 30 mins.
- When ready to use, fold and press the dough into the desired shape and place one in the bottom of a dish (I used a ceramic pie dish), fill with vegetable filling, then top with the other piece of dough
- Using bottom rack, bake on a cookie sheet on 450 degrees for 45 mins to 1 hour. Watch it after 45 mins. It may need more time to bake. Mine did.
I hope you dig my vegetable pot pie recipe from scratch
Leave a Reply