Vegetable Pot Pie - SK Khazana

A mixed vegetable pie baked in a pot - delicious This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Pot Pie - SK Khazana

Main Ingredients Short crust dough, Butter
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vegetable Pot Pie - SK Khazana

  • 400 grams Short crust dough
  • 2 tablespoons Butter
  • 1 tablespoon Garlic chopped
  • 1 Small onion chopped
  • 1 tablespoon Celery chopped
  • 2 tablespo for dusting Refined flour
  • 1 Small carrot peeled and chopped
  • 1/4 cup Corn kernels
  • 6-8 Button mushrooms quartered
  • 1/4 cup Green peas blanched
  • 8-10 Broccoli florets blanched
  • to taste Black peppercorns crushed
  • to taste Salt
  • 2 cups Vegetable stock
  • 1/4 cup Fresh cream
  • 1/2 teaspoon Dried mixed herbs
  • to grease Melted butter


  1. Heat butter in non-stick pan, add garlic, onion and celery and sauté for 2 minutes. Add refined flour, mix and sauté for 2 minutes.
  2. Add carrot, corn kernels, and mushrooms, mix and sauté for 1-2 minutes.
  3. Add crushed black peppercorns, salt and vegetable stock and mix well. Cook for 4-5 minutes. Add green peas and broccoli and mix well. Add cream and mixed herbs, mix well and cook till the mixture thickens slightly.
  4. Preheat the oven at 180º C. Grease a non-stick deep non-stick pot.
  5. Divide the dough into 2 portions of 150 grams and 1 portion of 100 grams. Dust some flour on the worktop, and roll each ball individually into discs.
  6. Place the 2 bigger discs one on top of the other and roll lightly. Place this in the greased pot and put the vegetable mixture in it till it is ¾ full.
  7. Apply water on the rim of the pot, place the smaller disc on it, and press the edges gently to seal. Trim off the extra dough leaving a little. Gently pinch and fold the edges to a make a pattern.
  8. Make a cross incision in the middle, keep the pot in the preheated oven and bake for 20-25 minutes.
  9. Demould the pie upside down on a serving plate, cut into wedges and serve hot.