Description
This Creamy Vegetable Pot Pie with Puff Pastry Crust is a comforting and hearty vegetarian dish featuring a luscious blend of sautéed vegetables in a rich creamy sauce, all encased in a flaky, golden puff pastry crust. Perfect for a cozy dinner, it combines classic pot pie flavors with an easy-to-make puff pastry topping for a deliciously satisfying meal.
Ingredients
Scale
Vegetables
- 4 large carrots, sliced ¼-inch thick
- 6 celery ribs, sliced ¼-inch thick
- 2 cups chopped yellow onion
- 4 cups frozen peas
- 4 cups quartered mushrooms
- 12 oz green beans, cut into 1½-inch pieces
Sauce
- 1 cup (2 sticks) salted butter
- 1 cup all-purpose flour
- 2 tsp sea salt
- 1 tsp freshly cracked black pepper
- 1 tsp celery seed
- 2 tsp garlic powder
- 2 tsp minced fresh thyme (optional)
- 2 cups whole milk
- 4 cups vegetable stock
Topping
- 2 packages frozen puff pastry, thawed
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies later.
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the sliced carrots, celery, and chopped onion. Cook them for 8 to 10 minutes, stirring occasionally, until they become soft and fragrant.
- Make the Roux: Stir in the all-purpose flour along with the sea salt, black pepper, celery seed, garlic powder, and minced thyme if using. Cook this mixture for 2 minutes, stirring constantly to form a smooth roux that will thicken the sauce.
- Add Liquids: Gradually whisk in the whole milk and vegetable stock to the roux. Continue to simmer the mixture for 5 to 7 minutes, stirring frequently until the sauce thickens to a creamy consistency.
- Add Veggies: Stir in the frozen peas, quartered mushrooms, and green beans to the thickened sauce. Cook everything together for about 5 more minutes to combine flavors and heat the vegetables through.
- Assemble Pies: Divide the vegetable mixture evenly between two baking dishes. Top each dish with a thawed sheet of puff pastry, pressing the edges to seal the filling inside. Cut slits in the pastry to allow steam to escape during baking.
- Brush with Egg Wash: Beat the two large eggs lightly and brush the egg wash evenly over the puff pastry tops to give them a beautiful, golden shine once baked.
- Bake: Place the assembled pot pies in the preheated oven and bake for 30 to 35 minutes until the puff pastry is golden brown, puffed up, and crisp. Remove from oven and allow to cool slightly before serving.
Notes
- Make sure to thaw the puff pastry completely before assembling the pies to prevent tearing.
- Fresh thyme is optional but adds a wonderful herbal note.
- You can substitute whole milk with a lower-fat alternative, but the sauce may be less creamy.
- To prep ahead, assemble the pot pies and refrigerate before baking; add a few extra minutes to the baking time if cold from the fridge.
- Use vegetable stock for a vegetarian option; chicken stock can be substituted if preferred.
