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Ina Garten Vegetable Pot Pie Recipe

Ina Garten Vegetable Pot Pie
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Print Recipe

Ina Garten Vegetable Pot Pie is a savory dish made with a rich, creamy filling of mixed vegetables like carrots, peas, celery, and onions, encased in a buttery pastry crust. It’s a delightful vegetarian alternative to traditional pot pie, delivering a hearty and satisfying meal without meat.

Ingredients

Scale

For the Filling:

  • 1/4 cup unsalted butter
  • 1 large onion, chopped
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 cup frozen peas
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 2 1/2 cups vegetable stock
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves

For the Pastry Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 cup cold unsalted butter, diced
  • 6–8 tablespoons ice water

For Assembly:

  • 1 egg, beaten (for egg wash)

Instructions

  • Prepare the crust: In a food processor, combine the flour, salt, and sugar. Add the diced butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in the green beans and peas, cooking for another 2–3 minutes.
  • Make the sauce: Sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly. Gradually add the vegetable stock, stirring to prevent lumps, and bring to a simmer. Add the heavy cream, salt, pepper, and thyme. Cook until the sauce thickens, about 5 minutes. Remove from heat.
  • Assemble the pot pies: Preheat the oven to 375°F (190°C). Divide the vegetable filling among individual ramekins or pour it into a 9-inch pie dish. Roll out the chilled pastry dough on a floured surface and cut it to fit the tops of the ramekins or pie dish. Place the dough over the filling, pressing the edges to seal. Cut small slits in the crust to allow steam to escape.
  • Apply egg wash and bake: Brush the pastry with the beaten egg for a golden finish. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
  • Cool and serve: Let the pot pies cool for a few minutes before serving.

Find it online: https://inagartencooks.com/ina-garten-vegetable-pot-pie/