Comfort food is, by its very definition, hearty and warming. But if the phrase makes you think of rich, meat-and-cheese-laden concoctions, have we got a surprise for you. This wholesome, healthy vegetarian pot pie is rich in flavor only; it'll warm you up without hours of indigestion later.
Picture this: a tender, flaky crust concealing a deliciously thick and creamy combination of vegetables, broth, and spices. This vegetarian pot pie focuses on the delicate flavors of the vegetables themselves, bringing their subtle flavors to the forefront and forcing us to ask ourselves why the dish ever involved meat in the first place!
Don’t be intimidated by the perceived complexity of pot pie – it’s actually relatively foolproof. Anything that requires homemade dough can be discouraging for some, but trust us: it's as easy as, well, pie. The trick? Make sure that the butter is cold before you begin and that you chill the dough before using it. You'll be rewarded with a nutty crust rich in the flavors of spelt and whole wheat – the perfect foil for that creamy filling with a hint of natural sweetness from all that veg.
Speaking of which, this filling goes far beyond that typical combo of carrots, peas, green beans, and potatoes. This recipe includes a flavor- and nutrient-rich combo of leeks, fennel, mushrooms, asparagus, and corn.
- Cook Time
- Prep Time
For the dough
- ¾ cup whole wheat flour
- ¾ cup spelt flour
- ¼ teaspoon salt
- ¼ cup cold butter, cut into pieces
For the filling
- 2 tablespoons olive oil
- 1 medium leek chopped
- 1 ½ cups chopped fennel
- 2 large carrots, diced
- 1 cup cremini mushrooms, thinly sliced
- 2 tablespoons spelt flour
- 2 garlic cloves, minced
- 4-5 red potatoes, peeled and cubed
- 2 cups low-sodium vegetable broth
- 1 teaspoon poultry seasoning
- 4 asparagus spears, chopped
- ½ cup frozen peas, thawed
- ½ cup frozen corn, thawed
- For the dough, mix together the flours and salt in a large bowl. Use clean hands to massage in the cold butter pieces. Add in up to ¼ cup cold water to help the dough come together. Continue to massage until a smooth dough forms. Roll into a ball, and wrap it in plastic wrap. Place in the fridge and chill while you prepare the remainder of the vegetarian pot pie.
- Preheat the oven to 400 degrees Fahrenheit.
- For the filling, in a large pot over medium-high heat, add the oil, leek, fennel, carrots, and mushrooms. Sweat the vegetables for about 5 minutes. Add the spelt flour and garlic. Stir and cook for another minute. Next, stir in the potatoes, vegetable broth, and poultry seasoning. Cover the pot with a lid, and bring the mixture to a boil. Reduce the heat to a simmer, and continue to cook for another 10-15 minutes. After 15 minutes, remove the pot from the heat and stir in the asparagus, peas, and corn.
- Assemble eight 1-cup glass ramekins. Fill each ramekin evenly with the vegetable mixture, leaving about ½ inch space at the top so that there is room for the dough seal and for the vegetable mixture to heat thoroughly without bursting over the sides.
- Roll out the dough and cut out rounds of the diameter of the ramekins plus about 2 inches. Place the dough pieces atop each ramekin, and use the extra dough around the edges to press around sides of the ramekin and thus thoroughly seal the pot pies shut. Use a knife to make a slit or two across the center of the dough rounds. This will allow for steam to escape the pot pies as they cook.
- Place the ramekins on a baking sheet, and slip the sheet into the oven for about 35-40 minutes, or until the dough has turned golden brown and is cooked throughout.
- Remove the ramekins from the oven, and let sit for a few minutes before serving.