Cauliflower and Mushroom Pot Pie with Black Olive Crust
Warm, hearty, and bursting with flavor, this Cauliflower and Mushroom Pot Pie with Black Olive Crust is a stunning vegetarian comfort dish that will elevate your dinner table. Featuring a rich filling of tender cauliflower, earthy button mushrooms, sweet carrots, and peas in a creamy thyme-infused sauce, this pot pie is a true celebration of wholesome vegetables. The pièce de résistance, however, is the golden, flaky crust dotted with the briny, savory notes of finely chopped black olives—a unique twist that sets this dish apart. Perfect for cozy family dinners or as an impressive centerpiece for guests, this pot pie is as satisfying as it is beautiful. With an aroma that fills your kitchen and a taste that’s sure to impress, this recipe is destined to become a household favorite.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 2 cups Button mushrooms
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Vegetable broth
- 0.5 cups Heavy cream
- 2 cloves Garlic, minced
- 1 tablespoon Thyme, fresh (or 1 teaspoon dried)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Carrot, diced
- 0.5 cups Frozen peas
- 2 cups All-purpose flour (for the crust)
- 0.75 cups Unsalted butter, cold and cubed (for the crust)
- 0.5 cups Black olives, finely chopped
- 5 tablespoons Ice water
- 1 Egg, beaten (optional, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the 4 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the vegetable broth while whisking continuously to remove lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream, thyme, salt, and black pepper. Add the cauliflower, mushrooms, carrot, and frozen peas. Cook for about 5 minutes, until the vegetables are slightly tender. Remove from heat and set aside.
To make the crust, combine the 2 cups of flour and a pinch of salt in a mixing bowl. Using your fingers or a pastry cutter, work in the cold cubed butter until the mixture resembles coarse crumbs.
Fold in the chopped black olives. Add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll the dough out on a lightly floured surface to about 1/8-inch thickness.
Transfer the vegetable filling to a deep pie dish or baking dish. Lay the rolled-out crust over the filling, trimming any excess dough around the edges.
Seal the edges of the crust by pinching or pressing with a fork. If desired, brush the top with beaten egg for a golden finish.
Cut a few small slits on the top of the crust to allow steam to escape during baking.
Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Let the pot pie cool for 5 minutes before serving. Enjoy your Cauliflower and Mushroom Pot Pie with Black Olive Crust!
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 37.9 g | 189% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 7.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
