Potato Leek and Carrot Pie
Warm, hearty, and packed with rustic flavors, this Potato Leek and Carrot Pie is the ultimate comfort food for any season. Featuring tender potatoes, sweet carrots, and delicate leeks enveloped in a creamy thyme-infused sauce, this vegetarian pie is as satisfying as it is wholesome. Nestled between golden, flaky pie crusts, the savory filling is brought to life with hints of garlic and vegetable stock, creating a rich and flavorful dish that’s perfect for family dinners, cozy gatherings, or special occasions. With its inviting aroma and beautiful presentation, this recipe is sure to become a crowd-pleasing favorite. Ready in just under 90 minutes and serving up to six, this pie combines simple ingredients and timeless flavors to create a dish that’s both hearty and elegant. Keywords: Potato Leek and Carrot Pie, savory pie, vegetarian comfort food, creamy vegetable pie, flaky crust recipe.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Carrots
- 2 large Leeks
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Vegetable stock
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 sheets Pie crust (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Water
Instructions
Peel and dice the potatoes and carrots into small cubes. Slice the leeks into thin rounds and rinse thoroughly to remove any dirt.
In a large skillet, heat the butter and olive oil over medium heat. Add the leeks and cook for 3-4 minutes until softened.
Add the garlic (minced) to the skillet and cook for an additional minute until fragrant.
Stir in the carrots and potatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the heavy cream and vegetable stock, stirring constantly to create a creamy sauce. Add the thyme, salt, and black pepper. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce thickens and the vegetables are tender but still hold their shape.
Preheat your oven to 375°F (190°C). Roll out one sheet of pie crust into a 9-inch pie dish, pressing it gently into the edges.
Spoon the vegetable filling into the prepared pie crust, spreading it out evenly.
Place the second sheet of pie crust over the top of the filling. Trim any excess dough, then crimp the edges together to seal. Cut 2-3 small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust for a golden finish.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 11.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 783 mg | 17% | |
*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.
