Curried Vegetable Pot Pies
- Prep Time 0:55
- Cook Time 0:30
- Estimated Cost $12.00
- 8 Comments
A few days ago, my friend Samer requested, via BrokeAss Gourmet’s Facebook Wall that I develop a budget-friendly chicken pot pie—a dish he finds generally too expensive to make. Normally I’m not much of a fan of pot pies, but I am always up for a challenge and I must say I was extremely pleased with how these turned out. I kept them vegetarian, but at just $12 for 4 people, adding 2 boneless, skinless chicken breasts to your shopping basket should be very doable. Just chop them and add them when you cook the vegetables.
- 1/2 cup plus 2 tbsp flour, divided, plus more for rolling Pantry
- 1/2 very cold stick butter, cut into pieces $1
- salt Pantry
- 1/8 cup ice water
- 2 russet potatoes, scrubbed and diced $1
- 1 tbsp olive oil Pantry
- 4 cloves garlic, minced Pantry
- 1 onion, diced $0.50
- 1/2 tsp curry powder $1.50 for 1 oz.
- 1 tsp chili powder (more or less to taste) $1.50 for 1 oz.
- 3 fresh sage leaves, chopped $1 for a bunch
- 3 carrots, diced $1
- 1/2 cup frozen green peas $1.50 for 12 oz.
- 1/2 cup half-and-half $1.50 for 1 pint
- salt and pepper to taste Pantry
- 1 egg $1.50 for 6
Recipe Serves 4
- Preheat oven to 400 degrees F. Get out 4 ovenproof bowls or ramekins. Alternately, if you are making 1 big pot pie, get out 1 8" pie pan.
- Boil the potatoes in a pot of lightly salted water for 10 minutes, or until a fork easily pierces through them. Drain and set aside.
- In a food processor, combine 1/2 cup flour, the butter and a pinch of salt. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less—just pay attention to the dough). Remove dough from machine, dust ball lightly with flour, place in a bowl and immediately refrigerate for 15 minutes.
- While dough refrigerates, heat olive oil in a large frying pan over medium-high heat. Cook garlic, onions, spices and sage until fragrant, about 2-3 minutes. Add carrots, peas and cooked potatoes. Stir gently.
- Add half-and-half and 2 tbsp flour to the pan. Stir to combine. The vegetables should now be cooking in a fragrant, creamy sauce. Cook for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste and remove from heat. Set aside.
- Divide refrigerated dough into 4 pieces and roll out on a floured surface into 4 circles that are roughly the size of your ovenproof bowls or ramekins. Roll dough into 1 8" circle if you are making 1 big pot pie.
- Divide the vegetable filling between your ovenproof bowls (or place in your pie pan). Drape dough over each bowl and cut a slit in the middle to allow air to escape.
- Beat egg together with 2 tbsp water and use a pastry brush to brush over the dough.
- Bake pot pies for 25-30 minutes. Cool slightly before serving.