Description
This Vegetable Pot Pie recipe offers a comforting and hearty meal packed with a variety of colorful vegetables in a creamy sauce, all encased in a flaky puff pastry crust. Perfect for a cozy dinner, this dish is easy to prepare and can be customized to suit vegan preferences by using plant-based milk and skipping the egg wash.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup diced potatoes, peeled
- 1 cup green beans, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- ½ cup whole milk or plant-based milk
Pastry & Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Aromatics: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic and sauté for 2–3 minutes until they become soft and fragrant.
- Cook Vegetables: Add sliced carrots, celery, diced potatoes, and chopped green beans to the skillet. Cook for about 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Remaining Veggies and Seasoning: Stir in the frozen peas, frozen corn, salt, black pepper, dried thyme, and rosemary. Mix well to combine all ingredients.
- Make the Sauce: Sprinkle ¼ cup all-purpose flour over the vegetables, stirring well to coat them evenly. Slowly pour in 2 cups of vegetable broth and ½ cup of whole or plant-based milk, stirring constantly. Continue cooking for 5–6 minutes until the mixture thickens to a creamy consistency.
- Assemble the Pie: Remove the skillet from heat and transfer the vegetable filling into a 9-inch pie dish or individual ramekins. Lay the thawed puff pastry sheet over the top, trimming any excess and sealing the edges carefully.
- Prepare Pastry Top: Cut small slits in the center of the puff pastry to allow steam to escape during baking. If desired, brush the pastry with the beaten egg to achieve a golden, glossy finish.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25–30 minutes, or until the puff pastry is golden brown and puffed up.
- Cool and Serve: Let the pot pie cool for 5 minutes after baking to allow the filling to settle, then serve warm.
Notes
- For a vegan version, substitute whole milk with plant-based milk and omit the egg wash or use a dairy-free alternative.
- You can replace puff pastry with store-bought pie crust if preferred.
- Adding mushrooms or leeks to the vegetable mixture will enhance the depth of flavor.
- Ensure the filling is thickened properly to avoid a runny pot pie.
