Veggie Pot Pies with Broccoli Rabe, Shiitake, and Feta Cheese
Veggie Pot Pies. Delicious vegetarian pot pies with broccoli rabe, shiitake, and feta cheese.
My crust is so freaking flaky, it’s ridiculous!
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All those years of making pie paid off (and tasted awesome too).
If you want tips to make a flaky pie crust, here are some of mine in the Strawberry Rhubarb Galettes post.
Just basically make sure all of your ingredients are SUPER cold, if you want a quick and simple tip. Head over to the post to read more detailed explanations on why.
Well, so as I was saying, I made these Veggie Pot Pies.
For Father’s Day, I made a Short Rib Pot Pie for my husband. And since I am not eating much meat lately, I made these veggie pot pies for me.
They were everything I could have asked for, and beyond!
They were delicious cold, warm, and even with a salad on the side.
Broccoli Rabe can be a bit bitter, and that’s exactly what I love about it. But I know people who don’t like broccoli rabe. Just feel free to replace the veggies for any other one. And the cheese, for any other cheese, as well.
Some suggestions for Veggie Pot Pies fillings:
- spinach
- broccoli
- pepper
- peas
- escarole
- eggplant
- zucchini
- asparagus
I just like to make sure I cook the veggies before filling the pie.
You can sauté, or roast the veggies in the oven, with some olive oil and garlic. Don’t cook them until they are super done, cook them until they are slightly underdone, since they will cook more in the oven.
Veggie Pot Pies are the best! I need to make them more often (way more often!)
This was a short post, with lots of pics and not a whole lot of writing! But I will write something else! If you are reading this, you are awesome! Thank you for all the support!!
If you like Veggie Pies, you should check out this Vegan Savory pie by The Hungry Bites. YUM!
Also, check out my Sourdough Pizza with Buffalo Cauliflower, or the delicious Cheddar Jalapeño Bread, which are some of my favorite savory ones from the blog.
Veggie Pot Pies with Broccoli Rabe, Shiitake, and Feta Cheese
Ingredients
Filling
- 10 oz shiitake mushrooms
- 6 oz broccoli rabe
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 4 oz feta cheese crumbled
- 1 teaspoon salt or to taste
Dough
- 2 cups all-purpose flour 9 oz
- 2 teaspoons granulated sugar
- 1 teaspoon fine sea salt
- 8 tablespoons unsalted butter
- 1/3 cup vegetable shortening
- 7-9 tablespoons ice cold water
To assemble
- 1 egg yolk
- 1 teaspoon water
Instructions
Filling
- Slice shiitake mushrooms. Remove bottom thick stems from the broccoli rabe, and chop it roughly into 1 inch pieces.
- Saute garlic in hot olive oil, in a large pan, over medium heat.
- Don't let garlic brown too much. As soon as it starts to get brown, add mushrooms and broccoli rabe to the pan.
- Stir to combine, add salt, pepper to taste.
- Cook vegetables until broccoli and mushrooms are wilted and cooked, about 5 minutes.
- Set aside to cool.
Dough
- Start by chopping the butter into 1/2” pieces.
- Place butter and shortening on top of a piece of parchment or wax paper, and put it in the freezer for 15 minutes.
- While butter and shortening get really cold in the freezer, start to assemble the other ingredients.
- Place flour, sugar, and salt in the bowl of a food processor.
- You can also do this by hand if you don’t want to use a food processor.
- Mix flour, sugar, and salt to combine.
- Add butter and shortening.
- If using the food processor, pulse a few times, until butter and flour mixture has the consistency of coarse meal, no big lumps of fat in your dough.
- If doing it by hand, you can use a pastry cutter, or a fork, or even your hands, to cut the butter into the dough.
- Slowly, add the 7 tablespoons of water to the dough. If using the food processor, you can add a couple of tablespoons and pulse one time. Add a couple more tablespoons and pulse again. Do this until you’ve added all the water.
- If doing it by hand, simply mix the dough with a spatula.
- Now, if the dough is clumping together, that’s a sign you don’t have to add anymore water.
- If the dough is too crumbly and dry, add a bit more water, one tablespoon at a time.
- Dough shouldn’t be too wet, but it also shouldn’t be crumbling apart.
- Form dough into a ball. Wrap it in plastic. Place it in the refrigerator for 2-4 hours, until completely firm.
To assemble
- I used mini tart pans, you can make a big 9 inch pie, or small ones, or even line the bottom of cupcake tins with the dough. Get creative with whatever you have in your house, it doesn't have to be a specific size pan.
- I used 3.5" tart pans, and the recipe yielded 7 mini pies.
- If you are lining mini pies, or lining a large pie, simply turn half of the dough onto a floured counter, and roll it out until 1/4" thick.
- Cut out circles that are at least 1 1/2" bigger in diameter than your tart pan. Or use the whole rolled out half of the dough to line the bottom of a large 9" pie pan.
- Spread filling on the bottom of lines pans.
- Sprinkle feta on top.
- Now, roll out the other portion of the dough and do the same thing. If making smaller pies, cut out circles and place them on top of the pies. Or simply roll out the entire half and place on top of a large 9" pie.
- Crimp edges to seal.
- Place pie in the freezer while you pre-heat the oven to 350F.
- This is important because it solidifies the fat in the pie dough, which means it won't start to melt immediately as it enters the oven, and therefore, your pie crust will be flakier and have a better structure, since the gluten bonds will be able to settle before the fat starts to melt.
- Anyway, once pie is cold, and oven is hot, about 15 minutes later, you can place the pies in the oven.
- Remember to whisk the egg yolk and the water in a small bowl and brush all over the surface of the pie before baking. This will ensure a golden crust!
- Bake time will vary depending on what size of pie you decided to go with. Smaller pies will bake faster, start to check at the 8 minute mark, rotate if necessary, and continue to check every 3-5 minutes.
- Larger pies will take longer to bake. A 9" pie for example, will take about 30 minutes to bake entirely.
- Serve once it has cooled down.
- This pie will keep in the fridge for up to 3 days, covered and well stored.
Those are just beautiful! I love mini versions of anything. I am not much a of pie baker but you make it look so easy that maybe I’ll give this a try. Have you ever frozen these? They would be great to have on hand.
Yes, I am sure these could be frozen, as I have many times frozen mini pies before!!! Just heat it up in the oven straight from the freezer!! Thank you Denise!!
I love broccoli rabe too. I’ve never tried it in a recipe like this where it is mixed with other veggies. We typically have it with pasta and beans or sautéed with garlic and anchovies. I’ll have to try it with shiitakes some time! And love me a flaky dough!
Thank you Katie, these mini veggie pies are delicious with the broccoli rabe and the shiitake! I appreciate your support!
These veggie pot pies are just amazing! I am always looking for new ways to use broccoli rabe in recipes, so this recipe was perfect for me!
Thanks, Jaclyn!! I love broccoli rabe and these veggie pot pies were the perfect idea. Thanks!!
These are too cute!!! My husband use to love chicken pot pie but now that he’s mostly vegetarian, he doesn’t eat it anymore! I Can’t wait to make these!
same here!! I don’t eat a whole lot of meat, so these mini pies are a dream for vegetarians!! Thank you so much!
OMG how cute are these little pot pies?! And that crust looks perfectly flaky. Just wish I hadn’t seen this before I had breakfast because now I’m HUNGRY!
Thanks Lisa!!
I am such a broccoli rabe fan so there’s no problem with the bitterness for me! I love that you found a way to take a traditionally meat-y dish vegetarian friendly. Will be sure to keep cold ingredients when I try to make it!
Thank you Fiona!
I love pot pies and these look absolutely adorable and sooooo delicious! Perfect for hosting and even for brunch!
How insanely cute are these little tart pans with that flaky crust on top? These would be so excellent for a dinner party, especially since you can make different fillings if needed for different dietary needs! And your pictures are beautiful as always – so inviting!
So happy that I was right and these were savory! They look and sound so delicious!
Thank you Nicole!!!
Ummmmm, how did I miss these! I need to make them ASAP
thank you Patrick!!
I love this vegetarian version of pot pies – especially with the addition of feta cheese! Delicious!
thank you so much, im so happy you like my veggie pot pies!!
These are pretty much the cutest little pot pies I’ve ever seen, haha. I love that you stuffed ’em with lots of veggies. Going to make them today!
awe thanks Chrissy!! 🙂
Your crust LOOKS so freakin’ flaky it’s ridiculous. Pot pies are a guilty pleasure of mine — because of the crust — I can see this being a Sunday dinner with a green salad and bottle (did, I say bottle?) of wine.
ahah I agree Lisa. you’re the best thanks!
These are seriously the most adorable little veggie pot pies that I’ve seen! So many delicious ingredients coming together! YUM
thank you so much. Im happy you liked my veggie pot pies!