Spicy Vegetable Pot Pie with A Flaky Homemade Pie Crust

There is an old saying which goes when the cat is away the mice will play. I don’t mind saying the husbands do the same thing because that is pretty much what happens to every guy after getting married (LAUGHS!!!). The husbands who go too far tend to get in trouble when their wives find out about their misdeeds. The well-behaved ones like me learn to bake delicious dishes like this garam masala spiced “Spicy Vegetable Pot Pie with A Flaky Homemade Pie Crust” and make their wives proud (LAUGHS). Now isn’t that what all the wives are going to consider a WIN-WIN for them???

Baking – Check!!!

The one thing I have always struggled with in the kitchen is baking which to me is quiet ironic. Baking is considered to be a science and should absolutely come naturally to me whose day job is that of a scientist. But that’s never been the case so far (CHUCKLES!!!). I am determined to change that fact.

I conceived the recipe idea on the day wifey dear went out for brunch with her girlfriends. Basically the wives went out on their own so I was free to have the guys over at my place. Hey if the girls need to go out and have some ME-TIME then the same holds true for the guys too (RIGHT GUYS!!!). Besides I also wanted a guinea-pig to try my recipe on (JUST KIDDING!!!). The plan was to make a simple pot pie with a store-bought pie crust. My filling turned out to be simple and delicious. I cannot say the same about the crust which was hard and somewhat of a disappointment.

I wasn’t going to give up so quickly so I tried this recipe one more time. This time I overcompensated which meant the crust turned out to be way too crumbly.

They say “Third time is the charm’ and this cliche turned out to be right on the money for me. Because this spicy “Vegetable Pot Pie” with the flaky homemade pie crust turned out to be a WINNER.

Secret to make Flaky Buttery Homemade Pie Crust Dough

The secret to a good pie crust that I learnt after reading a bit is “COLD BUTTER”. Before even mixing the butter with the flour cut it into chunks and put them back in the fridge. The next step is to pulse the flour, sugar and salt till thoroughly mixed.

Add in the chunks of butter and keep pulsing constantly till the dough turns crumbly in texture. The more uneven the crumbs are the better it will be. The secret here is to pulse constantly and not to process it at once.

Then in goes about 6-8tbsp of water followed by continued pulsing of the flour mixture.Slowly we start seeing the dough come together. The dough should be barely starting to hold together. Then take out the mixture and form a ball taking care not to knead the dough. Simply try and patch everything together so to speak. Wrap in clean film and refrigerate.

Notes :

• Keep everything cold. Low temperature is the key for the perfect flaky pie crust.
• Make sure you use enough water to prevent the dough from being crumbly
• My first pie crust was tough because I did not use enough butter.

Make Ahead Pie crust 

At this step you can refrigerate the pie crust till ready to use or freeze it up to a month. If the pie crust is frozen, thaw overnight in the refrigerator before using it to make a pot pie..

Homemade Vegetable Pot Pie Filling

For the filling I simply made a roux with flour, butter and milk, spiced it with a little turmeric, chili powder and garam masala and used it to coat all the veggies.

Filling variation

You can customize the Pot Pie filling based on your personal tastes. Some ideas include

• Mashed Potatoes
• Mushrooms.
• Meat version – To make a meat version. Saute the chicken in the butter. Once cooked add it to the sauce along with other veggies
• Replace chicken with turkey.

How to make Vegetable Pot Pie

To assemble the pie, divide the dough into 2 equal parts. Roll out the first part to form a circle with 12” diameter and press it down on the pie pan and trim the excess dough of the edge. 

Then evenly fill the pie pan and roll the remaining dough on top to form the upper crust. Use a fork to create a tight seal between the top and bottom crust. Pinch a hole on the top crust with a fork, brush it with egg wash and then bake it at 400 F for about 40-45 minutes till golden brown on the outside.

I know y’all must be very impatient at this point to dig in to the Vegetable Pot Pie. I simply dived right in, ate more than half the pie and didn’t need to eat anything for the rest of the day (LAUGHS!!!).

Tips to make Vegetable Pot Pie

• Taste and season the pie filling
• This pie can be made with store bought pie crust or a phyllo dough, puff pastry, or a crescent roll.
• Preheat the oven. so that the cold dough will go into a hot oven and you get flaky buttery pot pie.

Make Ahead & Freezing Instructions

The vegetable pot pie gravy can be prepared a day in advance. Cover and keep it in the refrigerator. As mentioned above the pie dough can also be made ahead. When ready just follow the recipe below.

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Other Recipes you may Enjoy !!

• Vegetable Samosa
• PavBhaji Pasta
• Vegetable Thepla Quesadilla
• Quinoa Khichdi – A Healthy Nutritious Instant Pot Recipe
• Mattar Paneer Tacos

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Spicy Vegetable Pot Pie with A Flaky Homemade Pie Crust

Rahul

A classic American Pie infused with traditional Indian Spices. Now that’s what I call fusion..

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Bake Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Entree

Cuisine American

Servings 3 people

Ingredients

  

Pie Crust

• 2 cup All Purpose Flour
• 1½ sticks Butter
• 2 tsp Sugar
• Salt
• 8 tbsp Ice Cold Water

Filling

• 1 cup Broccoli florets
• 1 cup mixed frozen veggies carrot, corn, peas, beans etc
• ½ stick Butter
• 3 tbsp All Purpose Flour
• 1 cup Milk
• ½ tsp Turmeric
• 1 tsp Red Chili Powder
• 1 ½ tsp Garam Masala
• 1 ½ tsp Amchur Powder
• Cilantro
• Salt
• 1 Egg

Instructions

 

Pie Crust

• Cut the butter stick in ½” pieces and keep in the refrigerator.
• In a food processor add AP flour, sugar, salt and pulse. Add the butter and pulse few times to form a crumbly mixture.
• Add 2 tbsp ice water at a time and pulse. Repeat until the dough holds together.
• Roll out the dough mixture from the food processor on a counter. Gather the mixture together to form a ball. Do not knead the dough. Divide the mixture in 2 parts. Wrap each in a plastic wrap and refrigerate till ready to use.

Filling

• Melt butter in a flat-bottom pan. When it foams add AP flour, milk and stir constantly until the mixture is smooth.
• Add all the veggies and stir to coat. Spice it with turmeric, red chili powder, garam masala, amchur powder and cook for 5 minutes.
• Season with salt and garnish with cilantro.

To Make the Pie

• Preheat the oven at 400 F. Remove 1 part of pie crust from the refrigerator. Let it sit at room temperature for 10 minutes.
• Whisk egg together with 2 teaspoons water until evenly mixed. Set aside.
• Sprinkle flour on the floor. Do not knead the dough. Roll to form a 12” disk.
• Carefully transfer the dough on to pie plate. Gently press the pie dough down and to the sides of the pie plate. Use a cutter or pair of kitchen scissors to trim the edge of the pie.
• Spread the veggie mixture evenly.
• Remove 2nd part of pie crust roll it similarly as mentioned above.
• Carefully place it on the top of filling. Press the top and bottom of dough firmly together. Trim the excess. Press the edge with the fork to make a tight seal.
• Poke hole with fork in top of pot pie. Brush the top with egg wash.
• Bake the pie at 400 F for 40 minutes till golden brown.

Keyword Spicy Vegetable Pot Pie with the Flaky Homemade Pie Crust, Vegetable Pot Pie

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