One of my tried and true comfort food recipes is this one, a veggie pot pie torn from the Vegetarian Times in the early 2000s. I have made a few small changes, but it works so very well as written, especially the pastry crust, which - miracle of miracles - I can execute perfectly every time. And hey, I even got a good picture of it!
1 2/3 c all-purpose flour*
1 TB sugar
1/2 tsp salt
1/2 tsp baking powder
8 TB cold unsalted butter, cut into small pieces
4 1/2 TB ice water - possibly a touch more
~4 c of mixed vegetables, including potatoes, carrots, turnip, parsnip, Brussel sprouts**… all washed and prepped as appropriate, and chopped into about a 1/2” dice
1 c frozen peas
1 c frozen corn
1 1/2 TB unsalted butter
1 medium onion, small dice
2-3 ribs of celery, small dice
1/4 tsp dried thyme
black and white pepper to taste
1 TB olive oil
1/4 c all-purpose flour
1 1/2 c vegetable broth
1 c milk
1. Make the pastry. In a food processor, combine all dry ingredients with a quick whir. Add butter bits evenly upon the flour mixture, and pulse one and off until the mixture looks like fine crumbs. Add 3 TB of the ice water and process again, until dough forms into larger crumbs. Add more water, 1/2 TB at a time, until you can easily pack it - but not to the point of being sticky.
2. Dump dough onto work surface prepared with a large piece of plastic wrap. Press the large crumbs together, knead 2-3 times to form a cohesive disk, but do not overwork. FLatten disk to about 3/4” thick and wrap tightly in plastic wrap. Refrigerate for 1 hour.
3. Preheat oven to 400. Bring large pot of lightly salted water to a boil. Add your mix of diced veggies and the frozen ones; boil about 5 to 8 minutes. Drain vegetables and return to pot.
4. In a medium saucepan, melt the 1 1/2 TB butter on medium heat. Add onion and celery and cook, stirring often, until softened, about 10 minutes. At the five minute mark add the thyme and peppers to taste. At the ten minute mark, add the TB of olive oil, stir, and add the flour. Drop to low heat and cook, stirring constantly, for 2-3 minutes. Stir in vegetable broth and increase heat to medium. Cook, stirring constantly, as the misure thickens, 2-4 minutes. Stir in milk and continue stirring constantly until thickened, about 2 minutes. Pour sauce over vegetables and mix thoroughly. Salt and pepper to taste.
5. Transfer vegetables to a 9 1/2 - 10” deep casserole or pie dish, smooth top, and allow to cool while you roll out the pastry. On a sheet of plastic wrap (or lightly floured wax paper or parchment) roll pastry into a circle just slightly larger than the pie pan. Invert pastry over pie pan and peel wrap or paper away. Tuck edges of pastry inside the edge of the dish and pinch to close. Cut several steam vents in the crust with your knife. Place on a baking sheet to save yourself from spills and bake until pastry is golden, 50-60 minutes. Let stand 10 minutes before serving.
*I bet you could toss in a little wheat or rye flour, and that would be good.
**I recommend using a mix that you like. I go heavy on carrots and parsnips and turnips with taters - but had bad luck with too much rutabaga, and sweet potato was a disaster.