Veggy Pot Pie with Cheddar Crust

Adapted from Joy of Cooking: All About Pies & Tarts.

We stumbled on this recipe when I was making a pie and decided to make it that night. I halved the recipe and swapped out some of the vegetables for things we liked better.

Prepare and keep separate:

  • 1 onion, cut into thick slices
  • 2 medium carrots, cut into 1-inch pieces
  • 1 winter squash (about 2 lbs), peeled and cut into 1-inch pieces
  • 2 medium potatoes, peeled and cut into 1-inch pieces [We used purple potatoes, which made the pot pie really pretty.  (cw)]
  • 4 ounces portobello or other mushrooms [We used shiitake. (cw)]

Keep the vegetables in large pieces so they don’t fall apart during the long baking.

Have ready:

  • some olive oil and butter

Heat a teaspoon of butter and a teaspoon of oil in a large skillet over medium-high heat.  Add the onion and cook until browned. Transfer to an 8″x8″ baking dish.

Add more butter and oil and cook each ingredient in turn until it is browned (5-7 minutes), then transfer to the baking dish.

Heat the oven to 400 degrees F.

Toss the vegetables with:

  • salt & pepper to taste
  • 1/2 tablespoon dried marjoram (1T if fresh)

Pour over the vegetables:

  • 2 cups vegetable stock

Cover the dish and bake for 30-45 minutes, until the vegetables are just tender.

While the vegetables bake prepare the crust by whisking together:

  • 1 cup all purpose flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt

Drop in:

  • 3T cold butter

Work in the butter with a pastry blender until it resembles breadcrumbs, then mix in until just moist:

  • 1/2 cup milk
  • 1/2 cup grated cheddar cheese

You’ll probably need to kneed the last bit of dough together by hand.

After the vegetables are cooked uncover the dish and spoon dollops of the dough on top. Return to the oven until the top is browned (about 20-25 minutes). Allow to stand 10 minutes before serving.

12 thoughts on “Veggy Pot Pie with Cheddar Crust”

    1. By the way, I added too much milk to our crust so it was more bread than biscuit, but I assume the biscuit crust directions above are still tasty.

      1. I thought it was still fairly biscuit-y, especially upon re-heating it when the top of the crust got delightfully crispy.

        Also: I ate most of the leftovers for lunch today.


        1. So, is there a way to get notifications regarding comments on your blog cause I never knew Andy replied to me here.

          1. Ah. I had a plugin for that, but it wasn’t working properly (tho’ that could have been pilot error). I see the plugin’s been updated, so i’ve re-activated. If you get a chance to test it, let me know how it works for you.

            Sorry about that! [embarrassed]

  1. Did you just fiddle with the subscribe settings? I got another email asking me to confirm my subscription when I did that yesterday.

    1. Hmm, let me think. There was a point where i looked at the settings and realized that the double-check was not turned on, so i toggled it. Possibly i did that yesterday? Honestly, i don’t remember anymore exactly when i did it — i was not at my best yesterday. :(

        1. Thank you. I am feeling MUCH better today. I should write up the story about how i got (appropriately!) sassy with my boss yesterday. Sometimes being out of sorts means i can say things that otherwise i can’t quite figure out how to say.

Comments are closed.