A homemade pie crust is superior to store-bought puff pastry, lending buttery backbone and flaky counterpoint to the creamy vegetable filling, making the pot pie endeavor worth it.
Plan ahead by keeping pie crusts in the freezer and preparing the filling in advance to make assembling the vegetable pot pie an easy task.
Caramelize onions and celery for added depth and flavor in the pot pie filling, going beyond just sautéing them until tender at the beginning.
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