Vegetable pot pie (vegetarian)

I had an idea to make a vegetarian pot pie with Cream of Mushroom soup. It came out pretty well! K ate many pieces but he loves pie crust so not sure how good the pie actually is. Makes one 9 inch pie. 

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Vegetable Pot Pie

Ingredients:

For crust:

-- 1 cup butter (2 sticks) plus more for pie plate
-- 2 1/2 cup all-purpose flour, plus more for rolling out dough (I usually use 1 1/2 cups white and 1 cup whole wheat flour)

 For filling:

-- 1 small potato, peeled and cubed (maybe 1 cup)

-- 1 cup carrots, chopped (1 medium)
-- 2 T. butter
-- 1 small onion, chopped
-- 1 stalk celery, chopped (1/2 cup)

-- 1 cup peas, frozen
-- 1 can cream of mushroom soup

-- 1/2 can milk plus 3 T. to wash pie with
-- 1 teaspoon veggie bullion
-- 3 T. milk  (to wash pie)

Instructions:

First, make your pie crust.

1.   The trick with pie crusts is 1) keep everything cold and 2) try not to work the dough any more than you absolutely need to. Cut each stick of butter into 8 pieces, refrigerate until needed

2.   Place the flour, and salt in a large mixing bowl and mix to combine

3.   Add the chilled butter. Using a pastry blender, chop the butter into the flour mix - the mixture should resemble coarse meal with small pieces of butter, the size of peas, visible.

4.   Drizzle 1/4 cup ice water over flour-butter mix, blend, repeat with another 1/4 cup of ice water. Keep adding 1/4 cup of ice water until the dough mostly sticks together. Squeeze a little bit if you must but don't touch it too much with your hands at this point. The dough will get a bit stickier as it rests.

5.   Divide dough into 2 pieces, flatten into disks, wrap with plastic wrap and refrigerate 1 hour.

 

Then, Make the filling

6.   Prep all your ingredients for the filling. 

7.   Preheat your oven to 350 F

8.   Boil a pot of water and add chopped potato and carrots and boil gently for about 10 minutes. Drain and set aside. 

9.   In a large skillet over medium heat, melt butter and cook onions and celery for about 15 minutes or until onion is translucent.

10. Stir in the cream of mushroom soup, 1/2 can of milk, bullion, and the potatoes, carrots, and peas.

11. Taste for seasonings, add salt and pepper if you like. 

12. Remove from heat and set aside.

 

Finally, Make your pie

13. Make the pie by rolling out one pie crust, putting in pie plate, adding the filling, adding top crust, sealing, and cutting vents. Brush top of pie with milk.

14. Bake in a preheated oven for 45 minutes or until crust is cooked through and brown on top.

15.  Remove your pie from the oven and allow it to cool for 10 minutes before serving.