Easy Veggie Pot Pie Recipe Garden Patch Comfort Food - All Food Board

Name: Easy Veggie Pot Pie Recipe Garden Patch Comfort Food - All Food Board
Total time: 110 min
Ingredients: 2 ½ cups (300g) all-purpose flour, plus more for dusting; 1 teaspoon (5g) salt; 1 cup (227g) unsalted butter, very cold, cut into cubes; ½ cup (120ml) ice water; 1 large egg, beaten (for egg wash); 2 tablespoons (30ml) olive oil; 1 medium yellow onion, chopped (about 1 cup/150g); 2 carrots, peeled and diced (about 1 cup/120g); 2 celery stalks, diced (about 1 cup/100g); 8 oz (225g) cremini mushrooms, sliced; 2 cloves garlic, minced; ¼ cup (30g) all-purpose flour; 3 cups (710ml) vegetable broth; 1 cup (240ml) whole milk or heavy cream; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; 1 cup (150g) frozen peas; 1 cup (150g) frozen corn; 1 large russet potato, peeled and diced (about 1 ½ cups/200g); Salt and black pepper to taste; 2 tablespoons (30g) butter, cut into small pieces (optional, for added richness)

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Ingredients

2 ½ cups (300g) all-purpose flour, plus more for dusting
1 teaspoon (5g) salt
1 cup (227g) unsalted butter, very cold, cut into cubes
½ cup (120ml) ice water
1 large egg, beaten (for egg wash)
2 tablespoons (30ml) olive oil
1 medium yellow onion, chopped (about 1 cup/150g)
2 carrots, peeled and diced (about 1 cup/120g)
2 celery stalks, diced (about 1 cup/100g)
8 oz (225g) cremini mushrooms, sliced
2 cloves garlic, minced
¼ cup (30g) all-purpose flour
3 cups (710ml) vegetable broth
1 cup (240ml) whole milk or heavy cream
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 cup (150g) frozen peas
1 cup (150g) frozen corn
1 large russet potato, peeled and diced (about 1 ½ cups/200g)
Salt and black pepper to taste
2 tablespoons (30g) butter, cut into small pieces (optional, for added richness)