Farm Veggie Pot Pie
How I turned my first Farm Stand haul into a veggie-packed 2-pan meal.
By Kelly Morris
Last week began season 6 at the Farm (wow!). Eager to get those ranunculus bouquets before they were gone, I packed my reusable farm bags and headed over after work. I grabbed one (or two) of everything that sounded pot pie-esque, said my reluctant byes to Deb and headed home to make dinner.
WARNING: When I cook, it never involves measuring or following recipes to a T. With that in mind, use this recipe as a guide. Make it your own! On the other hand, baking is like physics to me….my pie dough may, or may not, be Pillsbury. So, if you enjoy baking, make your dough from scratch! Don’t let the long list of ingredients fool you—this recipe was easy to make and is full of veggies fresh from the Farm Stand.
- Coconut oil or butter
- Vegetable broth
- Happy-rich broccoli
- Pie dough (2 circles for the top and bottom)
- Spices: thyme, salt, black pepper, cayenne
How to Prepare
- Melt 3 tablespoons of butter on medium heat. When melted and hot, slowly add 3 tablespoons (or more depending on consistency) flour to make your rue. Once formed, place in a separate bowl.
- Chop or dice all veggies into pieces of equal size. Place the broccoli, asparagus and mushrooms aside.
- Heat butter in a large pan on medium heat. Add carrots, potatoes, onion, garlic and ramps. Cook for about 10 minutes, stirring to soften.
- Preheat the oven to 400°F and grease a 9-inch round baking dish with the coconut oil or butter. Then, add the bottom pie crust to the dish.
- In the pan, add vegetable broth (start with about 2 cups). Add the rue to thicken. Continue adding broth and rue until you get your desired consistency for the filling. Remember, when it bakes it will dry up a little so I like to make it extra gooey/soupy at first.
- Add the broccoli, asparagus and mushrooms to the filling. Mix. Let it cool for just a bit so it isn’t piping hot when the top pie crust goes on.
- Pour the filling into the dish and fill it to the top. Lay your top pie crust over the filling. Fold over excess dough onto the edges to form the crust and crimp with a fork. Cut air holes in the middle.
- Cook for about 60 minutes. When the crust is golden and the filling is bubbling out from the middle—it’s ready. Let cool and enjoy!
I happened to have an extra dough and extra filling so I made a topless pot pie to use up the ingredients. If you have extra filling, you could also stuff mushrooms or cabbage leaves. Or, serve over: rice, mashed potatoes, egg noodles or toast.
Willowsford Farm Stand is open Tuesday—Friday, 2-7pm and Saturday, 9am – 2pm.
23595 Founders Drive, Ashburn, VA 20148.
Willowsford Ramblings is a blog by Willowsford, a community of new single-family homes in Loudoun County, Northern Virginia.