Veggie Pot Pies!

Cute, delicious, and packed with hearty goddamn flavor…we’re talking veggie pot pies! Easily make these non-veg by just…you know…adding some cooked chicken or something. But really, you don’t fucking need it. Trust me.

You will need 4 medium-sized ramekins. If you’re doing this in a single large pan I would guess a 9×9

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Ingredients (for the filling):

• 2 carrots, cut length-wise and then diced
• 1-2 celery stalks, diced
• 1 large russet potato, peeled and diced
• 8 oz baby bella mushrooms, diced
• 1 small onion, finely diced
• 1.5 cups petite peas (if frozen, thaw)
• 1/2 cup butter
• 3-4 garlic cloves, finely diced
• 1/2 cup AP flour
• 2 cup vegetable broth
• 2/3 cup 2% milk or half and half
• 1/2 tsp cayenne pepper
• S&P

Ingredients (for the dough):

• 2 cups AP flour
• 1/2 tsp salt
• 2/3 cup vegetable shortening
• 6-7 tbsp cold water

Steps:

1. Prepare the dough by combining the 2 cups flour and 1/2 tsp salt in a large mixing bowl
2. Using a fork, cut the shortening by the tablespoon into the flour mixture until it becomes crumbly, like peas
3. Starting with one tablespoon of the cold water, sprinkle it over the mixture and toss gently with your hands or with a fork
4. Continue repeating step 3 by the tablespoon until the dough is slightly moist and pliable, but not sticky
5. Lightly wrap the dough in plastic wrap and set aside
6. Preheat the oven to 425F
7. Bring a large pot of water to boil and add in the potato, carrot, and celery – cook for about 15 minutes, until all of the vegetables are soft
8. A few minutes before the 15 minutes are up, add in the thawed peas and finish the cooking time
9. Drain the pot and set the veggies aside
10. In a large skillet, melt the butter and add the onions, mushrooms, and garlic and cook for about 3-4 minutes
11. Add in the flour, Cayenne, S&P and stir until lumpy
12. Slowly whisk in the vegetable broth and the milk (or half and half) until it becomes thick and creamy (about 5 minutes)
13. Remove the creamy mushroom mixture from the heat and set aside
14. Gently add the boiled vegetables into the creamy mushroom mix
15. Lightly grease the ramekins
16. Using a rolling pin, roll out about 1/3 of the dough onto a lightly floured surface until it is about 1/4″ thick
17. Using the tops of the ramekins as a measure, cut out 4 circles and press into the bottom of each ramekin
18. Roll out another 1/3 of the dough and cut out strips the width of the ramekin sides, then press them onto the insides of each ramekin
19. Add the filling evenly to each ramekin until it reaches just below the top
20. Using the last 1/3 of the dough, use an unused ramekin and cut out 4 more circles, placing these gently on top of each pie
21. Score 1-2 small cuts into the top of each crust
22. Place the ramekins on a baking sheet and cook in the preheated oven for 30 minutes, until the crust is golden brown
23. Once done cooking, ensure each pie sits to cool for 5-10 minutes until ready to eat
24. Serve and enjoy!