Vegetable Pot Pie Recipe | Yummly
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Vegetable Pot Pie

KITCHENAID
20Ingredients
85Minutes
510Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 1 cup all-purpose flour (bleached)
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter (frozen solid)
  • 1/2 cup buttermilk (cold, plus a few extra teaspoons if necessary)
  • 1 cup cheddar cheese
  • 2 onions (medium-large, red or white, cut into medium dice or 2 medium leeks, trimmed, quartered lengthwise, cut into medium dice and washed)
  • 2 pounds vegetables (—pick a mix—your choice, see below)
  • 1 pound boiling potatoes (and/or sweet potatoes, cut into medium dice)
  • 6 tablespoons olive oil (divided)
  • salt and ground black pepper
  • 1 1/2 teaspoons dried thyme (tarragon, or basil)
  • 2 cups chicken broth
  • 12 ounces evaporated milk
  • 6 tablespoons flour (all-purpose)
  • 1/4 cup dry sherry
  • 6 tablespoons grated Parmesan cheese
  • 1/2 cup frozen peas
  • 9 inches refrigerated piecrusts
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    Directions

    1. Mix flour, baking powder, soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to evenly blend. Stir in cheese and then buttermilk; mix until dough just comes together. Pinch dough into small rough rounds, placing them over filling.
    2. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Meanwhile, toss onions, vegetables, and potato of choice with 3 tablespoons oil, 1 teaspoon herb of choice, and a sprinkling of salt and pepper on a rimmed baking sheet. Roast vegetables until just tender, stirring about halfway through, 15 to 18 minutes. Pour vegetables into a large bowl and reduce oven temperature to 400 degrees.
    3. While vegetables roast, microwave broth and milk on high power in a microwave-safe bowl until steamy, about 4 minutes. Heat remaining 3 tablespoons of oil over medium heat in a large saucepan or Dutch oven. Whisk in flour and remaining 1/2 teaspoon of herb of choice; cook until golden, about 1 minute. Whisk in broth/milk mixture and cook until sauce comes to a boil and fully thickens. Turn off heat, whisk in sherry and Parmesan and season to taste with salt and pepper. Add sauce to cooked vegetables, along with peas; adjust seasonings. Pour mixture into one 13- by 9-inch baking pan or two 9-inch pie plates.
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    NutritionView More

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    510Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories510Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol50mg17%
    Sodium510mg21%
    Potassium740mg21%
    Protein18g35%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber7g28%
    Sugars3g6%
    Vitamin A130%
    Vitamin C35%
    Calcium40%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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