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Barley & Vegetable Pot Pie


Barley & Vegetable Pot Pie

Barley & Vegetable Pot Pie

Clarkson Potter
Pot Pie is a favorite classic dish. This vegetarian version contains a hearty mix of mushrooms, barley, and white beans that is rich and satisfying. Phyllo dough is used for the crust to save time but the result is a delightfully crisp and flaky crust everyone will enjoy.

Reprinted with permission from Meatless by Martha Stewart Living (Clarkson Potter, 2013) [Compare Prices]

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 4


  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 onion, finely diced
  • 2 carrots, thinly sliced
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • ¼ cup dry white wine
  • 1 ½ cups cooked pearl barley
  • 2 cups cooked white beans, drained and rinsed
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock, preferably homemade
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 6 sheets frozen phyllo dough, preferably whole wheat, thawed
  • Sea salt, for sprinkling


  1. Heat olive oil in a large skillet over medium. Sauté onion, carrots, and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add wine; cook, stirring up browned bits, until almost all the wine has evaporated.
  2. Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.
  3. Preheat oven to 425°F. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel. Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.
  4. Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.

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