Vegetable (or chicken) Pot Pie

October 1, 2019



With homemade crust (recipe included) or store-bought puff pastry. 


Note: Our entire family LOVED this and asked as we were eating when I thought I would make it again! Score!  


Ingredients for crust if making your own: 

1 cup whole wheat pie and pastry flour 

1/2 cup real butter (1 stick) 

1/4 teaspoon kosher salt

3 Tablespoons plus 1 teaspoon ice water 


Ingredients for pot pie:

3 medium gold potatoes, diced small
1 Tablespoon olive oil 
1 large onion finely chopped
6 medium carrots peeled and sliced
4 tablespoons butter
½ cup unbleached all-purpose flour
1 ½ cups milk
3 cups vegetable stock (or chicken stock)
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme

1 teaspoon garlic powder
¼ cup white wine or another 1/4 cup stock
3/4 cup frozen peas


1 cup cooked cubed chicken, if using. 

1 sheet homemade pastry or bought puff pastry thawed and unfolded.  


Method for pot pie filling: Preheat the oven to 400° F. Heat a large pot or Dutch oven over medium-high heat, Add potatoes, onions, and carrots and sauté for about 5 minutes. Add a cup of vegetable or chicken stock and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to a large bowl and set aside.

Reduce the heat to medium, and add the rest of the butter. When the butter has melted, stir in the flour and cook. If it is too thick or gummy, add a little more butter. Stir constantly for 1 minute.

Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine or extra broth, and cook for an additional minute.

Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Add chicken if using. Taste for salt and pepper.

Pour the filling into a 13x9-inch baking dish, and bake in 400° F oven for 18-20 minutes.

Stretch the pastry dough over the top of the filling, gently folding some of the pasty over the sides of the pan. Using a sharp knife, cut a few slits in the top of the pastry.

Return the baking dish to the oven and bake for an additional 10 minutes, until the puff pastry is golden brown and the filling is bubbly. Allow to cool for 5-10 minutes before serving. 

Method for crust: Make sure the butter is cold! You can even place the flour in the fridge for 30 minutes before you start. Place flour, butter, and salt in food processor and pulse until fine crumbs. Slowly add ice water and pulse until the dough comes together. 

Remove from processor and shape into square on floured surface. Cover with plastic wrap and put in fridge for 30 minutes. 

After chilling the dough, remove from fridge and roll into a 9X13 or slightly larger rectangle. Starting from the top of the rectangle, fold over one third to the middle. Fold over one third from the bottom so you have one third of the pastry in a strip. Then turn the pastry and fold into thirds length-wise. 

Wrap again and put back in fridge for 30 minutes. After the second chilling, the pastry is ready to use. (I usually make two of these at a time and out one in the freezer for later.)

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