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Simple Recipes for Every Day

Vegetable Pot Pie

homemade vegetable pot pie being scooped into a bowl
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • ½ cup salted butter (1 stick)
  • 2 large carrots, ¼ inch sliced
  • 3 celery ribs, ¼ inch sliced
  • 1 cup chopped yellow onion
  • ½ cup flour
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1 teaspoon minced fresh thyme (optional)
  • 1 cup whole milk
  • 2 cups vegetable stock
  • 2 cups frozen peas
  • 2 cups quartered mushrooms
  • 6 ounces green beans, cut into 1½ inch pieces
  • 1 package frozen puff pastry, thawed
  • 1 egg

Method

  1. Preheat the oven to 425°F with a rack in the center position.

  2. Melt the butter in a 12 inch cast iron or oven proof skillet over medium heat. Once the butter has melted, add the carrots, celery, and onion; cook, stirring occasionally for 5 minutes, or until the onions are tender and translucent. Add the flour, salt, pepper, celery seed, garlic powder, and thyme; cook, stirring frequently, until a thick paste forms, about 2 minutes.

  3. Gradually whisk in the milk. Once the milk is fully incorporated, gradually whisk in the vegetable stock. Simmer, whisking continuously until mixture has slightly thickened, about 2-3 minutes. Add the peas, mushrooms, and green beans to the sauce and stir to incorporate.

  4. On a lightly floured surface, roll out the pastry into a 16-inch square. Cut the sheet into 26 (3-inch) squares. Place the squares over the vegetable mixture in a single layer, overlapping slightly.

  5. In a small bowl, beat the egg with 1 tablespoon of water. Brush the puff pastry with the egg wash, then bake until the pastry is golden and the filling is bubbling at the edges, about 25 minutes.

  6. Allow the pot pie to cool for at least 10 minutes before serving.


Note: If the pastry is browning too quickly, cover it with foil and continue baking.