How To Make Vegetable Pot Pie
Enjoy a savory meal for dinner with this loaded vegetable pot pie! It’s packed with tender mushrooms, potatoes, and carrot inside a flaky puff pastry.
Serves:
Ingredients
- 17.3ozpuff pastry sheets,(1 package), thawed
- ⅓cupunsalted butter
- 1cupred onions,¼-inch dice
- 1cupcarrots,¼-inch dice
- ½cupcelery,¼-inch dice
- 1tbspgarlic,minced
- ½tspdried thyme
- 8ozbrown mushrooms,sliced
- 1½lbsrusset potatoes,¼-inch dice
- 1tspkosher salt
- ½tspblack pepper
- ⅓cupflour
- 1½cupsvegetable stock
- 1cupwhole milk,(plus 1 tbsp for egg wash)
- 1cuppeas
- 1tbspparsley,chopped
- 1large egg,whisked
Instructions
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Thaw the puff pastry overnight in the fridge or thaw on the counter by removing the frozen pastry from its packaging and defrosting on a sheet tray for 40 minutes until cool but pliable.
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Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.
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Sauté for 3 minutes until onions are tender and translucent. Add the mushrooms, stir and cook for 1 minute. Add the potatoes, salt, and black pepper. Stir and cook for 7 minutes.
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Sprinkle the flour over the vegetables, stir and cook for about 2 minutes, to reduce the raw flour taste. Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth.
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Allow the gravy to simmer for about 5 to 6 minutes until slightly thickened and potatoes are tender but not falling apart. Stir in and combine the peas and parsley.
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Taste the vegetable pot pie filling, season with more salt and pepper as desired.
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Heat the oven to 400 degrees F. Evenly divide the filling among ramekins.
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Trim ¼-inch around the edges of the puff pastry. Cut each pastry sheet into four 4-inch squares, making 8 squares total.
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Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top.
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In a small bowl, whisk together the egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.
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Once the oven reaches 400 degrees F, place the ramekins on the baking sheet.
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Bake for about 15 minutes until the puff pastry is puffed up and golden brown in color.
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Serve warm and enjoy!
Nutrition
- Calories: 558.27kcal
- Fat: 32.94g
- Saturated Fat: 11.61g
- Trans Fat: 0.31g
- Monounsaturated Fat: 15.74g
- Polyunsaturated Fat: 3.61g
- Carbohydrates: 56.46g
- Fiber: 4.25g
- Sugar: 5.77g
- Protein: 10.88g
- Cholesterol: 46.64mg
- Sodium: 441.45mg
- Calcium: 86.36mg
- Potassium: 726.37mg
- Iron: 3.12mg
- Vitamin A: 227.98µg
- Vitamin C: 15.79mg
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