Tuscan Veggie Pot Pie

No offense to anyone reading this, but this is better than your mom’s. Tell her to take notes.

Ingredients

Crust

1 store-bought pie crust (refrigerated, such as Pillsbury)

1–2 tbsp olive oil or melted butter, for brushing

Filling

3 tbsp unsalted butter

1 medium yellow onion, diced

3 garlic cloves, minced

2 stalks celery, diced

3/4 cup carrots, diced (about 2 medium carrots)

1 cup sweet potatoes, peeled and diced (1 medium potato)

8 oz mushrooms, sliced

1 cup frozen green beans, cut into 1/2-inch pieces

1/2 cup fresh or frozen peas

1 1/2 tbsp Italian herb seasoning

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups kale, chopped

1/4 cup fresh flat-leaf parsley, roughly chopped

1 (15 oz) can white beans, drained and rinsed

Sauce

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups low-sodium vegetable broth

1/4 cup dry white wine

1/2 tbsp white wine vinegar

Kosher salt and freshly ground black pepper, to taste

Preparation

1. Preheat the oven to 350°F. Prepare the crust per package directions and roll it out to fit the top of your pie pan. Set aside.

2. Melt the butter in a large oven-safe skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5–6 minutes.

3. Add the celery, carrots, sweet potatoes, and mushrooms. Season with the Italian seasoning, salt, and pepper and stir well. Cook, stirring occasionally, until softened, about 15 minutes.

4. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the vegetable broth a little at a time, allowing each addition to thicken before adding more. Once all the broth is incorporated, whisk in the white wine, vinegar, salt, and pepper until smooth.

5. Add the green beans, peas, kale, and parsley to the vegetables and cook, stirring, for 5–6 minutes. Pour the sauce over the vegetables and stir to combine. Gently fold in the white beans. Taste and adjust seasoning.

6. Transfer the filling to a pie pan. Lay the crust over the top and crimp the edges to seal. Cut a few slits or prick with a fork to allow steam to escape.

7. Bake for 30 minutes. Remove from the oven and brush the crust with the olive oil or melted butter. Return to the oven and bake until the crust is deeply golden, 10–15 minutes more. Let rest for 10 minutes before serving.

Notes

Inspired by Crowded Kitchen.