If you've never made a vegetarian pot pie, here's your chance! Using our fresh artichoke hearts, some chopped mushrooms, and a delicious flakey crust, this won't disappoint.
Combine the flour and salt in a large bowl.
Add the Colavita olive oil and mix until the mixture resembles coarse meal.
Cut the butter into thin slices and toss in the flour mixture to coat.
Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape.
Gather the dough into a ball and divide into two disks. Wrap the disks tightly, and refrigerate for at least an hour.
Roll each piece of dough out to 1/4” thickness, and fold into thirds. Fold into thirds again, then one more time, and refrigerate for another hour, or freeze for later use (thaw frozen dough in the refrigerator overnight).
Unwrap the dough and roll to about two inches larger than the diameter of your pie dish. We used 4” mini pie dishes, so roll to 6”. You will have 4 tops and 4 bottoms.
Slip the bottoms into the ungreased pie dishes, and prick with a fork. Place them all back into the refrigerator while you prepare the filling.
Heat a heavy bottomed pan that has a tight fitting lid over medium heat on the stove top.
Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
Add the milk, continuing to stir as the sauce thickens. Bring it to a boil.
Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat and stir in all the vegetables.
Add the vegetable mixture to the four pie dishes.
Place the dough tops over the stew. Trim, seal and flute edges. Cut slits in tops for the steam to escape.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.