Veggie pot pie

This is one of those meals that I had been meaning to make for a really long time but just never got around to it because it makes more food than one person can eat and I really don't like eating leftovers for days and days. I was really craving some comfort food recently so I decided to make it and I am so glad I did, it was exactly what I was in the mood for. It was creamy, full of veggies, and the crust was nice and flaky. I didn't brush mine with an egg wash, but next time I would so that the crust would turn nice and brown instead of how it looks in the picture.

Ingredients:

1/2 a small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1/3 cup chopped broccoli florets, boiled
1/3 cup chopped green beans, boiled
1/3 cup frozen corn
1/3 cup frozen peas
1 tablespoon oil
2 tablespoons butter
1/4 cup flour
1/4 cup white wine
1 1/4 cups warm veggie stock, or more as needed
1/2 teaspoon garlic powder
1 dash cayenne pepper
1 ounce cream cheese
5-6 cracks black pepper
salt, to taste
pie crust (store bought or make your own, recipe I used below)

Directions:

Preheat oven to 425. Either prepare your pie crust and place it in the fridge or if you're using store bought, just roll out one layer of it in the bottom of a pie plate. If you're making your own you'll do this step later). In a sauce pot, heat oil over medium heat and saute the onion, carrot, and celery for about 4-6 minute or until soft. Once they are soft, add the butter to the pot and allow it to melt. Once it is melted add the flour and stir to make sure that the flour is mixed into the butter. Cook this mixture for about two minutes, stirring to make sure nothing browns. Add the wine and stir until a thick paste forms and the wine cooks down. Slowly add the warm veggie stock, stirring while you add and allow this mixture to come to a simmer, once it simmers it will thicken considerably. Once it is nice and thick (this will take a few minutes), add the corn and peas and cook for about a minute more, then throw in the cooked broccoli and green beans. Stir in the cream cheese and season with garlic powder, cayenne, black pepper, and more salt if needed. Turn off the heat and allow it to rest a bit while you roll out your pie crust. When rolling, split the dough in two parts, one for the top and one for the bottom. Place the bottom crust in the pie plate and then add your veggie mixture, place the top crust on and crimp the edges to seal everything in. Brush with egg wash if using. Place the pot pie in the oven and bake for 25-35 minutes, or until the crust is brown and sounds hollow when you tap on it. Allow it to rest for about 15 minutes before serving.

Pie crust:

1 cup flour
1/2 stick cold butter
1/2 teaspoon salt
4 tablespoons ice water

Place flour, butter, and salt in the food processor and pulse a few times until the butter is broken up and it looks sandy. Add 2 tablespoons of water and turn it on again for a few seconds. Check the dough, add an additional tablespoon of water and turn it on again. Continue to do this until your dough just starts to pull away from the sides of the bowl. Press into a ball and refrigerate until you need it.