Creamy Vegetable Pot Pie With Puff Pastry
A creamy vegetarian pot pie with carrots, potatoes, mushrooms, peas and leeks in a herby sauce, topped with golden puff pastry. Cosy comfort food for six.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 25 min total One 9 x 13-inch or deep 10-inch pieIntermediate
Photo: jeffreyw · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
A vegetable pot pie is the ultimate cosy vegetarian dinner. Potatoes, carrots, celery, leeks, mushrooms and peas simmer in a creamy, thyme-scented sauce thickened with a simple roux.
Instead of fussing with a double crust, a single sheet of store-bought puff pastry bakes into a crisp, flaky lid. The filling can be made a day ahead, so all that is left to do is top and bake.
Equipment you'll need
- Large Dutch oven or deep skillet
- Deep 10-inch pie dish or 3-quart baking dish
- Baking sheet
Tips for success
- Let the filling cool slightly before topping, or the hot steam will soften the pastry.
- Keep the puff pastry cold until you need it; warm pastry will not puff well.
- The filling can be made up to 2 days ahead and refrigerated; top and bake straight from the fridge, adding 10 minutes.
Substitutions and variations
- Use a single pie crust or drop biscuits instead of puff pastry.
- Add a can of drained chickpeas or white beans for extra protein.
- Use olive oil, plant milk and vegan puff pastry for a vegan pie.
Storage and reheating
To store: Refrigerate leftovers for up to 4 days. Freeze the cooled filling for up to 3 months; top with fresh pastry to bake.
To reheat: Reheat portions in a 350°F (175°C) oven for 15 to 20 minutes to recrisp the pastry; the microwave works but softens it.
Recipe
Creamy Vegetable Pot Pie With Puff Pastry
A creamy vegetarian pot pie with carrots, potatoes, mushrooms, peas and leeks in a herby sauce, topped with golden puff pastry. Cosy comfort food for six.
- Prep
- 25 min
- Cook
- 50 min
- Rest
- 10 min
- Total
- 1 hr 25 min
- Yield
- One 9 x 13-inch or deep 10-inch pie
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Filling
Topping
Instructions
Step 1: Sauté the vegetables
Melt the butter in the Dutch oven over medium heat. Add the leek, carrots, celery and mushrooms and cook for 8 to 10 minutes until softened. Add the garlic for 1 minute.
Step 2: Make the sauce
Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth and milk until smooth.
Step 3: Simmer
Add the potatoes, thyme, salt and pepper and simmer gently, stirring often, for 12 to 15 minutes until the potatoes are just tender and the sauce is thick. Stir in the peas and parsley.
Step 4: Fill and top
Heat the oven to 400°F (200°C). Pour the filling into the pie dish and let cool for 10 minutes. Roll the pastry slightly to fit, lay it over the filling and trim, leaving a small overhang. Brush with egg wash and cut a few slits in the top.
Step 5: Bake
Set the dish on a baking sheet and bake for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling bubbles.
Step 6: Rest
Rest for 10 minutes before serving so the filling thickens.
Cuisine: American · Course: Dinner
Estimated nutrition per serving
- Calories
- 410
- Protein
- 9 g
- Fat
- 24 g
- Carbs
- 40 g
- Fibre
- 5 g
- Sugars
- 7 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/vegetable-pot-pie
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