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1
Position a rack in the middle of the oven.
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2
Preheat the oven to 375F.
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3
Have ready a baking dish with an 8-cup capacity.
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4
Make the sauce: In a medium saucepan, melt the butter over low heat.
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5
As soon as the butter melts, add the flour and increase the heat to medium.
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6
Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and it is just beginning to become slightly golden, about 1 minute.
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7
Using a whisk and whisking constantly, slowly pour in the vegetable broth.
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8
Keep whisking until the sauce is smooth.
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9
Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes.
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10
The sauce will thicken slightly to the consistency of a thick syrup.
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11
Set aside while you cook the onions.
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12
Make the filling: In a large skillet, melt the butter over medium heat.
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13
Add the sliced and chopped onion and garlic and cook until the onions soften, about 5 minutes, stirring often.
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14
Add the onion mixture to the pan with the sauce.
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15
Stir in the potatoes, carrots, green beans, artichoke hearts, peas, lemon zest, lemon juice, parsley, and dill.
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16
Return the saucepan to medium heat and cook for about 10 minutes, adjusting the heat to keep the liquid at a gentle boil until the potatoes and carrots are soft, stirring often.
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17
Remove the saucepan from the heat and taste for salt and pepper.
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18
Transfer the filling to the baking dish, letting it cool for about 15 minutes while you roll the crust.
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19
Lightly flour the rolling surface and rolling pin.
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20
Roll the crust dough to a shape that is 1-inch larger than the top of the baking dish.
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21
Roll the crust around the rolling pin and unroll it over the top of the baking dish.
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22
Fold 1/2 inch of the edge of the crust under to form a smooth edge.
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23
Use your thumb and forefinger to pinch the edge into a fluted or scalloped pattern around the edge of the dish while pressing it firmly onto the rim.
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24
Use a pastry brush to brush the top lightly with water, then sprinkle lightly with salt and pepper.
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25
Cut four 2-inch-long slits in the top of the crust to release steam while the potpie bakes.
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26
Bake for about 35 minutes, or until the crust is lightly browned.
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27
Let rest for 5 minutes, then use a large spoon to cut through the crust and scoop out servings of crust and filling.
