Savory Pie Filling (Printable Version)

A rich mix of vegetables, herbs, and creaminess to enhance savory baked dishes with depth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 cup cremini or button mushrooms, chopped
07 - 1 cup frozen peas
08 - 1 cup baby spinach, chopped

→ Seasoning & Liquids

09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 teaspoon fresh rosemary, finely chopped or 1/2 teaspoon dried
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 2 tablespoons all-purpose flour
14 - 1 cup vegetable broth
15 - 1/3 cup heavy cream or plant-based alternative

→ Optional Add-ins

16 - 1/2 cup grated cheese (cheddar, gruyère, or vegan alternative)
17 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; cook until translucent, approximately 3 minutes.
02 - Add diced carrots, celery, and chopped mushrooms. Stir occasionally and cook until softened, about 8 minutes.
03 - Stir in thyme, rosemary, salt, and black pepper. Sprinkle flour over the vegetables and stir continuously for 1 minute to coat evenly.
04 - Gradually pour in vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
05 - Stir in frozen peas and chopped spinach. Cook for 2 to 3 minutes until spinach wilts and peas are heated through.
06 - Reduce heat to low and gently stir in heavy cream or plant-based alternative. Simmer for an additional 2 minutes.
07 - Fold in grated cheese and parsley, if using. Adjust seasoning to taste.
08 - Remove from heat and allow to cool slightly before filling pies, pastries, or turnovers.

# Expert Tips:

01 -
  • It's deceptively simple yet tastes like you spent hours in the kitchen, which means you can actually relax while it bakes.
  • The vegetables soften into this creamy, herbaceous filling that works equally well in a pie, pastries, or even spooned over toast when you're being honest about dinner.
  • It freezes beautifully, so you can make a double batch and have comfort ready whenever you need it most.
02 -
  • The flour won't thicken properly unless you toast it in the oil for at least a minute before adding the broth, which is the step that feels like it takes forever but actually makes all the difference.
  • Let the filling cool slightly before you use it in pastries or pies, otherwise the moisture will make your crust soggy and the hot filling might break an egg wash if you're trying to seal things up.
03 -
  • Use a mix of cremini and button mushrooms if you can find them because it adds complexity and texture variation that keeps the filling interesting.
  • Don't skip the step of letting the filling cool before assembling your pastries—this is the secret to crispy crusts instead of soggy bottoms.

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