This Puff Pastry Vegetable Pot Pie is a delightful twist on the classic pot pie, featuring a golden, flaky puff pastry crust that encases a rich medley of sautéed vegetables in a creamy, savory sauce. Perfect for a cozy family meal, this dish brings comfort with every bite while staying vegetarian-friendly. The light, buttery puff pastry contrasts beautifully with the hearty vegetable filling, making it a wonderful go-to for both casual dinners and special occasions.
Ingredients:
- 2 sheets puff pastry, thawed
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 cup mushrooms, sliced
- 1 cup green peas (frozen or fresh)
- 1 cup broccoli florets
- 1 large potato, peeled and diced
- 1 cup vegetable broth
- ½ cup heavy cream (or plant-based cream)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 400°F (200°C). Grease a large pie dish or individual ramekins and set aside.
- Prepare the filling:
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and sauté for 3-4 minutes until translucent.
- Stir in garlic and cook for another minute until fragrant.
- Add carrots, potatoes, and mushrooms. Cook for 5-6 minutes until the vegetables begin to soften.
- Mix in the peas and broccoli florets and cook for an additional 3 minutes.
- Make the sauce:
- Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in vegetable broth, stirring constantly to avoid lumps. Bring to a simmer and let the sauce thicken.
- Add heavy cream, thyme, rosemary, salt, and pepper. Stir until well combined and cook for 5 minutes until the vegetables are tender and the sauce is thick and creamy.
- Remove from heat and let cool slightly.
- Assemble the pot pie:
- Roll out the puff pastry sheets on a floured surface. Cut them to fit the top of your pie dish or ramekins, allowing for a little overhang.
- Pour the vegetable filling into the prepared dish(es).
- Drape the puff pastry over the top, pressing the edges down gently to seal. Trim any excess pastry.
- Brush the top with beaten egg to achieve a golden, shiny finish.
- Cut small slits in the pastry to allow steam to escape during baking.
- Bake:
- Place the pot pie(s) in the oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
- Serve:
- Allow the pie to cool for a few minutes before serving. Enjoy the delicious combination of creamy vegetables and crisp, flaky pastry!