Vegetable Pot Pie in a Jar
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Vegetable Pot Pie in a Jar
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Individual pot pies in jars are a fun way to serve this American classic. Yield: 8 (8oz) pot pies
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Ingredients
For the Filling
- 2 Tbsp salted butter
- 1 onion, diced
- 2 talks celery, diced
- 4 garlic cloves, minced
- 6 carrots, diced
- 2 medium potatoes, diced
- ½ c unbleached all-purpose flour
- 3 1/3 c broth (chicken, vegetable, etc)
- 2/3 c dry white wine (Chardonnay works well)
- 1 Tbsp whole grain or dijon mustard
- 2 Tbsp fresh rosemary, minced (or 2 tsp dry)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 c frozen peas
- 2 Tbsp fresh chives, chopped (or 2 tsp dry)
- 2 Tbsp fresh parsley, chopped (or 2 tsp dry)
For the Crust
- 2 c whole wheat flour
- ½ c unbleached all-purpose flour
- ½ tsp salt
- 14 Tbsp salted butter, cold, cut into chunks
- 6 Tbsp water, ice cold (more as needed)
Other Tools Needed
Instructions
- Prehat oven to 350F.
For the Filling
- In a medium soup pot, melt butter. Add onions, celery, and garlic and sauté until onions soften (1-2 min).
- Add carrots and potatoes. Sauté an additional 3-5 min.
- Sprinkle flour over vegetables and mix to coat.
- Add broth, wine, mustard, rosemary, salt, and pepper. Bring to a boil and simmer over medium high heat until thickened slightly (5-7 min).
- Remove mixture from heat, and add peas, chives, and parsley. Mix well and set mixture aside.
For the Crust
- In a medium bowl, mix together flours and salt.
- Add butter pieces and cut butter into the flour using a pastry blender or a fork.
- When the butter bits are the size of small peas and very evenly distributed throughout the flower mixture, add the cold water, 1 Tbsp at a time, blending well with a fork as you add it. Continue adding water 1 Tbsp at a time, until the dough comes together around your fork and cleans the edges of the bowl. .
- (If you will not be using the dough immediately, shape the dough into a ball and wrap it in plastic wrap to keep it from drying out. Place it in the refrigerator to keep the butter cool until you are ready to use it. If you’re ready to make the pot pies, keep reading.)
Putting it all Together
- Roll out crust to about a ¼” thickness. Use one of your jars to cut out rings of dough that will top off your pie.
- Cut a few air vent slits in each circle of dough.
- Fill each jar to ¼” below the rim with your pie filling. Top with your vented dough circle.
- Place filled and crusted jars into a baking dish or cookie sheet. (This will keep any bubbling over from making a mess in your oven.).
- Take the metal bands that typically hold the canning domes on, and tighten them loosely around the jar. (This will act like a pie shield and keep the crust edges from getting too dark. )
- Place the dish with the jars in the oven and bake for 45 min, or until the crust is golden and the pot pies are bubbling like crazy.
- Remove from the oven to a wire rack, and let cool 5-10 min before removing the metal rings and serving.
Nutrition Information
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Serving
1pot pie
Calories
373kcal
(19%)
Carbohydrates
56.6g
(19%)
Protein
10g
(20%)
Fat
10.2g
(16%)
Saturated Fat
5.8g
(29%)
Cholesterol
23mg
(8%)
Sodium
710mg
(30%)
Fiber
6.1g
(24%)
Sugar
5.7g
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1pot pie | |
| Calories | 373kcal | 19% |
| Carbohydrates | 56.6g | 19% |
| Protein | 10g | 20% |
| Fat | 10.2g | 16% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 23mg | 8% |
| Sodium | 710mg | 30% |
| Fiber | 6.1g | 24% |
| Sugar | 5.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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