Pot pies are a classic fall and winter comfort food. But why not eat em' year round, and spice em' up a bit? In this veggie version we added in a nice kick of Mustard and Co. mustard. Feel free to make this as a regular sized pie instead of the mini versions.
Mini Veggie Pot Pies
For the Pie Dough...
2 1/2 Cups flour
1 Tbsp sugar
1 tsp salt
1 Cup unsalted butter, cubed and very cold
1/2 Cup very cold water (I use ice water)
1. Whisk together flour, 1 Tbsp. sugar, and salt in a large bowl.
2. Add 1 Cup cold cubed butter to the flour mixture. Use a pastry cutter and work the dough until the pieces of butter are no larger than small peas. Scrape pastry cutter off.
3. Drizzle cold water over the dough. Use a spatula or wooden spoon to work the water into the dough. Do this until the flour is all-incorporated and the dough is a little shaggy. Give the dough a few kneads until it forms into a ball.
4. Flatten the ball into a disk and wrap it in plastic wrap. Refrigerate dough for at least one hour.
For the Pot Pie Filling...
1 Tbsp unsalted butter
1/2 medium yellow onion, chopped
2 medium carrots, peeled and chopped
12 oz crimini mushrooms, chopped
1 russet potato, chopped into 1/2" chunks
1/4 Cup all-purpose flour
1 Cup vegetable broth
1 Cup whole milk
1 Cup frozen peas
1. In a large pot, melt butter over medium heat. Add onions and carrots and cook until onions are translucent, about 2 minutes. Add the mushrooms and potato and continue to cook for 5-6 minutes. Add the flour, stir well, and cook until raw flour is gone, 1-2 minutes.
2. Add broth, milk, and mustard and stir until mixture is smooth. Bring to a simmer and cook until slightly thickened, and potatoes are tender, about 10 minutes.
3. Remove from heat and stir in the peas, as well as some salt and pepper to taste. Let cool.
4. Separate your pie dough into 8 even segments. Roll each one out on a lightly floured surface to about a 7x7" circle, big enough to fit into a 4" ramekin. Put the dough into 4 ramekins, and trim the edges. Fill each ramekin evenly with your pot pie filling. Roll out the remaining dough into 6" circles and place on top of each ramekin, pressing the dough together. Trim any excess and slice a 1" gap in the top.
5. If you have an egg, do an egg wash over the top of each one. Place the ramekins on a baking sheet and bake for 40-45 minutes, until the tops are golden brown.
6. Let cool slightly and enjoy!