With the new year comes highly unattainable goals with good intentions. One of my ambitious resolutions was to make a new meal every week of the total fifty-two. It sounds great, exploring new cuisines and culinary skills regularly…however, my timing did not take much into consideration. Case in point: Week 2 where I caught the cold and lay sick in bed not even wanting to eat. I did, however, manage to bust out this great pot pie on my first week of yeah!-I’m-doing-this! attitude.
The pot pie itself is a recipe from a chicken pot pie recipe that sounded amazing and a couple of vegetable pot pie recipes (in print and web) for guidance on the filling. All the ingredients are San Francisco fresh, mostly coming from the farmers’ market or Rainbow Co-op–a sharp contrast from all the frozen pot pies I’ve eaten my entire lifetime. In fact, this is my first homemade pot pie ever eaten. This recipe is perfect for all the fresh ingredients from the fields of surrounding agricultural lands, in addition to something delicious to make when stuck inside from the cold and rain.
Homemade Vegetable Pot Pie with Sage Crust
1 – Preheat the Oven to 350˚
2 – Start Your Broth
I make a large batch of broth to use throughout multiple recipes. Here’s the broth I made for this recipe, and canned to store for future cooking. Basically use whatever vegetables you have near going bad, or use the awkward parts of vegetables. For this recipe I added celery stalk tops with leaves, and potato and carrot peels to the stock while preparing the other vegetables for the filling.
- 1 whole onion, diced
- 10 small carrots
- 4 celery stalks
- 3 garlic cloves, peeled and pressed (leave whole)
- ¼ cup lentils
- 1 bay leaf
- 1 tsp thyme
- fresh parsley
- 8-10 cups water
- 1 tbsp oil
- salt and pepper to taste
The amount of water you add is relative to how many vegetables you put in your stock, make sure they’re floating. I prefer to use the biggest pot in the house for this process.
3 – Make the Sage Crust
- 1 cup organic pastry flour (Rainbow co-op)
- 1 tsp dried sage (USF Community Garden)
- 1/8 tsp salt (Rainbow co-op)
- 2 tsp baking powder (Rainbow co-op)
Stir and add in
- 1/3 cup organic milk (Straus, Rainbow)
- 2 tbsp butter. (Straus, Rainbow)–Leave chilled in refrigerator until this process. Separate into chunks and add to bowl.
If you have a rolling-pin now would be the time to grab it. If not—like me—just use a sturdy glass cup. Flour your surface and pin/dough before rolling so things don’t get sticky and complicated.
Once in a nice round shape place the dough into a greased 9” pie dish. I stretched mine out around the pan.
Mix up one egg in a bowl and coat the top of the bottom crust.
Make another ball of this and set aside for your top crust.
4 – Fresh Filling
Boil water and add
- 1 potato, peeled and diced (Russet, Divisadero Farmers Market).
- 1 cup carrots, peeled and diced (Divisadero Farmers Market)
- 1 cup frozen peas (Organic bag from Rainbow)
Boil for about 3-4 minutes, then drain and set aside. Begin sautéing your onions by melting
- 2 tbsp & 2 tsp butter (Straus Organic, Rainbow)
- 1/3 cup, onions, diced, until translucent (Divisadero Farmers Market)
- 2 stalks celery, diced (Falletti’s Foods)
- 2 small broccoli heads (Divis Farmers Market)
- 1/3 cup flour
- ½ tsp salt
- ½ tsp pepper
- 1/4 teaspoon celery seed, or minced celery leaves
Once combined, stir in
- 3/4 cup vegetable stock made previously
- 2/3 cup milk
Let simmer on medium-low heat, this was 5 on my stove, stirring occasionally until it becomes thick. Remove from heat and add to boiled vegetables from earlier. On the egg-glazed crust, pour your filling on top. Once spread throughout the filling, roll out and coat in beaten egg the other crust prepared earlier. Cover, egg-side down, on the pie, and connect the edges together. Glaze the top with the egg mixture and place in oven for 30-35 minutes, until crust golden and filling bubbly. Wait to cool for 10 minutes, and enjoy!!!