Little Bo Peep Pot Pie Recipe
Description
Little Bo Peep Pot Pie is a classic comfort food that is sure to please. This recipe is packed with classic ingredients like buttery potatoes, carrots, and celery, all topped with a flaky, golden-brown pastry crust. This hearty dish is sure to be a hit with the whole family. Not only is it delicious, but it's also easy to make. All you need is some simple ingredients, a few pieces of equipment, and a bit of patience. So if you're looking for the perfect comfort food dish, you've come to the right place!
Prep Time
Preparing this dish takes about 15 minutes. You'll need to chop the vegetables and mix the filling ingredients together. This step isn't too complicated and doesn't take too long.
Cook Time
The total cooking time for this dish is about 45 minutes. This includes the time it takes to pre-bake the crust, cook the filling, and finish the pot pie in the oven.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) cold, unsalted butter, cut into small cubes
- 1/4 cup cold water
For the filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 2 carrots, diced
- 2 potatoes, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup frozen peas
Instructions
1. To make the crust, combine the flour and salt in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the cold water and mix until the dough comes together. Knead a few times, then shape into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven to 375°F. Grease a 9-inch pie dish with butter. Roll out the dough on a lightly floured surface to the size of the pie dish. Place the crust in the dish and press down to fit. Trim off the excess dough, then use a fork to pierce the bottom of the crust.
3. Bake the crust for 15 minutes. Remove from the oven and set aside. Reduce the oven temperature to 350°F.
4. To make the filling, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, celery, and carrots. Cook until the vegetables are softened, about 5 minutes. Add the potatoes, thyme, oregano, salt, and pepper. Cook for an additional 5 minutes.
5. Sprinkle the flour over the mixture and stir to coat. Cook for 1 minute, then slowly stir in the chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally. Remove from the heat and stir in the peas.
6. Pour the filling into the pre-baked crust. Place the pie on a baking sheet and bake for 25 minutes, or until the crust is golden-brown and the filling is bubbling. Let cool for at least 10 minutes before serving.
Equipment
You'll need the following equipment to make this recipe:
- Mixing bowl
- Pastry blender or two knives
- Rolling pin
- 9-inch pie dish
- Large skillet
- Baking sheet
Notes
This recipe can easily be made vegetarian by substituting vegetable broth for the chicken broth. To make it vegan, use a vegan pastry crust and substitute vegan butter for the regular butter.
Nutrition: Per Serving
- Calories: 387
- Fat: 19g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
Recipe Tips
To make sure your crust is as flaky as possible, use cold butter and as little liquid as possible when making the dough. You can also use a food processor to mix the dough together, which will help keep the butter cold. For a crispier crust, brush the top with a beaten egg before baking.
To add more flavor to the filling, try adding some fresh or dried herbs. Parsley, rosemary, and sage all pair well with this dish. You can also add a pinch of nutmeg or cayenne pepper for a bit of heat.
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