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Vegetable Pot Pie

Makes 2 pies


  • 2 large potatoes, boiled, medium dice
  • 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of cognac and 1 tablespoon of soy sauce
  • 2 medium onions, chopped
  • 6 carrots, diced and blanched
  • 1 ½ cups peas
  • 2 stalks celery, chopped
  • 1 cup fresh spinach, chopped
  • 1 cup fresh kale, chopped
  • 1 stick (¼ pound) butter
  • ½ cup flour
  • 3 cups vegetable stock
  • 2 4-inch pie shells (homemade or commercial premade)
  • egg wash


Preheat oven to 350°F

  1. Combine potatoes, mushrooms, onions, carrots, peas, celery, spinach and kale in a large bowl and set aside.
  2. In a saucepan over medium heat, melt the butter. Add flour, stirring frequently until the mixture resembles a thick paste.
  3. Add the vegetable stock, stirring continuously until the mixture thickens to a gravy-like consistency.
  4. If the mixture thins slightly, add a little more flour and whisk until combined. Season lightly.
  5. Pour the mixture over the vegetables in the large bowl and coat. (Reserve a little of the liquid to add to each pie before covering, if desired.)
  6. Line pie tins with pastry dough.
  7. Scoop the filling mixture into each pie.
  8. Carefully stretch the pastry dough over the vegetable-filled pies. Seal and roll edges.
  9. Brush the top of each pie lightly with egg wash (egg yolk or white beaten with small amount of water or milk). Cut a large slit through the top.
  10. Bake for 35 minutes, or a little longer if you’re eating the pie right away and don’t intend to reheat it.

Hudson Valley Restaurant Week is back this April 8-21!