This vegetable pot pie recipe is perfect for our current weather.
I've dispensed with soups for the time being because any given day could be warmer than usual. But at the same time, we might have a cooler spring day that is decidedly not warm at all.
Such was the case this week when I thought that a homemade pot pie recipe would do the trick.
Vegetable Pot Pie
- 4 Tbsp butter, at room temperature
- 4 Tbsp all purpose flour
- 2 cups vegetable broth
- Freshly ground black pepper
- Pinch cayenne pepper (optional)
- 2 Tbsp heavy cream
- 8 oz. mushrooms, chopped
- 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
- 1/2 pound carrots, peeled and cut into 1/2-inch pieces
- 1 medium yellow onion, peeled and diced
- 1/2 cup frozen peas
- 2 garlic cloves, minced
- Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
- 1 large egg
- Chop all vegetables and set aside.
- Melt the butter in a large, tall saucepan over medium heat. Add flour and whisk to remove lumps. Add the vegetable stock. Cook this mixture for 5-10 minutes while continuously stirring. Mixture should be thickened. Continue to cook and stir the sauce over medium heat until you reach the correct consistency.
- Season with salt, pepper, and cayenne pepper (if using). Add the cream and stir to combine.
- Add the chopped mushrooms, potatoes, carrots, onion, peas, and garlic to the sauce. Cook the vegetables in the sauce for three minutes. Transfer the filling into a clean bowl and chill in the refrigerator for one hour, or until cool.
- Preheat the oven to 350 degrees.
- Flour your work surface (to ensure the puff pastry doesn’t stick). Roll out the puff pastry to slightly larger than your casserole dish.
- Carefully spoon in your chilled filling into your casserole dish.
- Break the egg in a small dish and add a tablespoon of water. Whisk with a fork and brush this egg wash on the edges of your casserole dish. Lay your puff pastry over the top, being careful not to stretch it. Seal the edges of the puff pastry by lightly pushing it onto the rim of your casserole dish to make sure it is secure. Then brush the top and sides with more egg wash.
- Bake your pot pie for 45-55 minutes. Bake until the puff pastry is evenly golden brown.
- Let cool for ten minutes before serving.
Your crust should be brown when the pot pie is finished cooking. If the edges brown before the center of the crust, you can wrap them in aluminum foil to prevent over-browning.
This recipe is very versatile. If you'd rather substitute different vegetables, it will turn out just as delicious. And, if you'd prefer chicken pot pie, you can substitute 1 lb. cooked and shredded chicken for one of the vegetables.