Vegetable Potpie With Herb Cream Cheese Crust Recipe
This vegetable potpie recipe is a hearty meal loaded with many fresh flavors. It is topped with a delicious herb cream cheese crust and filled with fresh vegetables in a creamy sauce.
Easy to make ahead of time, this pot pie is perfect for a weeknight meal. But it’s unique enough for company. Make it as one big casserole or prepare it in mini-baking dishes for individual servings.
What You Need For This Vegetable Potpie Recipe
For the crust, gather up the following ingredients: all-purpose flour, kosher salt, butter, and cream cheese. Add lots of fresh herbs; I suggest rosemary and thyme, but you could use parsley, sage, or chives.
For the filling, prepare the following ingredients: shiitake mushrooms, leeks, garlic, fennel, potatoes, carrots, peppers, and peas. Once the vegetables have been prepared, make a creamy sauce with flour, vegetable stock, sour cream, Dijon mustard, and Gruyère cheese.
Step-By-Step How To
- Step 1: The first step in preparing this dish is making the crust. Combine the flour, salt, and herbs in a food processor (you can do this by hand with a pastry cutter). Pulse a few times to combine. Add the butter and cream cheese; make sure both are room temperature when you add them. Pulse until a dough forms; you don’t want to overwork the dough. Wrap in plastic and place in the refrigerator while you start the filling.
- Step 2: The next step is to prepare the vegetables. Slice the shiitake mushrooms, chop the leeks, dice the fennel, potatoes, carrots, and peppers, and mince the garlic.
- Step 3: Cook the vegetables. Starting with the items that will take the longest to cook, saute the potatoes and carrots for 5 minutes in a large skillet or Dutch oven over medium-high heat. Add the leeks, fennel, and peppers and cook another 3-4 minutes. Add the peas, mushrooms, and garlic and cook another 3 minutes—season with salt and pepper.
- Step 4: Create the sauce. Sprinkle the flour over the vegetables and cook for about 1 minute. Add the vegetable stock, sour cream, Gruyère, Dijon, and chives. Stir to combine. Remove from the heat.
- Step 5: Remove the dough from the refrigerator. Roll out the crust on a lightly floured surface to approximately 1 inch larger than the baking dish you are using (if you are making individual servings, cut to size).
- Step 6: Fill your baking dish with the filling. Top with the crust, tucking the edges and fluting them. Brush the crust with an egg wash. Bake at 350° F for 40-45 minutes. Remove from the oven and rest for about 10 minutes before serving.
Tips For Success
Tip 1 — Be sure to allow your butter and cream cheese to soften before using the crust. A cream cheese crust differs from most pastry crusts, where the butter should be very cold. This crust will be denser than a pastry crust due to the cream cheese.
Tip 2 — Test the potatoes and carrots before adding the other ingredients when preparing your veggies. They should be starting to soften a bit. This will ensure you don’t have hard potatoes after you remove them from the oven.
Tip 3 — If the crust is getting too brown, lightly cover it with aluminum foil part way through the cooking.
Tip 4 — It’s also a recipe that is easy to make ahead of time. Just complete the cooking right up to the point of baking—place in the refrigerator for up to 1 day.
Looking for more casserole recipes? Check out my post A New Take On Top Classic Winter Casserole Recipes.
Vegetable Potpie With Herb Cream Cheese Crust
Ingredients
Crust
- 1-1/4 cups flour
- 1/2 teaspoon salt
- 1 stick butter room temperature
- 4 oz cream cheese room temperature
- 1 tablespoon fresh rosemary minced
- 1 table spoon fresh thyme minced
Filling
- 2 tablespoons olive oil
- 1 cup Shiitake mushrooms sliced
- 1 cup leek sliced
- 1 cup fennel medium dice
- 1 cup fresh peas
- 2 cups potato medium dice
- 1 cup carrots halved and sliced
- 1 cup tinkerbell peppers medium dice
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1-1/2 cups vegetable stock
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 cup grated Gruyère cheese
- 1/2 cup chives thinly sliced
- 1 egg beaten
Instructions
- Prepare The Crust: Combine flour, herbs, and salt in a food processor. Add butter and cream cheese; blend until a moist clump forms. Shape the dough into a disk and wrap it in plastic. Chill while making the filling.
- Preheat the oven to 350°F.
- Heat olive oil in a large skillet over medium-high heat. Add potatoes and carrots and cook for 5 minutes (the potatoes should start to get slightly soft). Add leeks, fennel, and peppers, and cook for 4 minutes. Add peas, mushrooms, and garlic and cook for 3 minutes—season with salt and pepper.
- Sprinkle flour over the vegetable mixture and stir. Cook for 1-2 minutes. Add the stock, sour cream, Gruyère cheese, and chives—season with salt and pepper. Remove from heat.
- Roll out the chilled dough on a floured surface. It should be about 1 inch larger than the baking dish you are using.
- Place the vegetable mixture into the baking dish. Top with the dough, tucking the edges and fluting them to finish. Brush with beaten egg, and cut four small slits in the crust.
- Bake for 40-45 minutes until the crust is a light golden brown and the filling is bubbling. Remove from the oven and rest for 10 minutes before serving.
