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Vampire’s Veggie Pot Pie with Charcoal Crust
July 14, 2025 0 Comments

Vampire’s Veggie Pot Pie with Charcoal Crust

This Vampire’s Veggie Pot Pie with Charcoal Crust is a hearty, flavorful dish that combines a creamy vegetable filling with a flaky, dramatic charcoal-infused crust. Packed with seasonal vegetables and aromatic herbs, the filling is rich and comforting, while the crust adds a striking visual appeal and delicate crunch. This recipe is perfect for a cozy dinner or as a centerpiece for any gathering. Serve it warm and enjoy a balanced, wholesome meal with a unique twist.

Ingredients

For the Crust:

  • 2 1/2 cups All-purpose flour (1,140 calories)
  • 1/2 tsp Salt (0 calories)
  • 1 tsp Activated charcoal powder (0 calories)
  • 1 cup Unsalted butter, chilled and cubed (1,620 calories)
  • 6 tbsp Ice water (0 calories)

For the Filling:

  • 2 tbsp Olive oil (240 calories)
  • 1 medium Onion, diced (44 calories)
  • 2 cloves Garlic, minced (8 calories)
  • 1 cup Diced carrots (52 calories)
  • 1 cup Diced celery (16 calories)
  • 1 cup Diced potatoes (77 calories)
  • 1/2 cup Frozen peas (62 calories)
  • 2 cups Vegetable broth (15 calories)
  • 1/4 cup All-purpose flour (114 calories)
  • 1 tsp Dried thyme (1 calorie)
  • 1/2 tsp Dried rosemary (1 calorie)
  • 1/2 tsp Salt (0 calories)
  • 1/4 tsp Black pepper (0 calories)

Instructions

For the Crust:

  1. In a large bowl, combine flour, salt, and activated charcoal powder. Mix well.
  2. Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork.
  4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.

For the Filling:

  1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant.
  2. Add carrots, celery, and potatoes. Cook for 5 minutes.
  3. Stir in peas, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10 minutes.
  4. Whisk the flour into 1/4 cup of water to form a slurry. Stir it into the skillet and cook until the mixture thickens.

Assemble the Pie:

  1. Preheat oven to 375°F (190°C).
  2. Roll out one dough disk and line a 9-inch pie dish. Fill with the vegetable mixture.
  3. Roll out the second dough disk and cover the filling. Trim and crimp the edges to seal. Cut a few slits in the top for steam to escape.
  4. Bake for 50 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.

This recipe is approximately 3390 calories and serves eight. Each serving will be approximately 423.75 calories. This recipe should take roughly 30 minutes to prepare and 50 minutes to cook. This is a total time of 80 minutes. 

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