creamy vegetable pot pie

(1 rating)
Recipe by
stephanie tate
toledo, OH

It's wonderful and comforting during the cooler months.

(1 rating)
yield 4 to 6
prep time 20 Min
cook time 45 Min

Ingredients For creamy vegetable pot pie

  • 2
    onions, yellow, medium - diced
  • 2 clove
    garlic, minced
  • 1
    fresh bay leaf
  • 8 oz
    cremini mushrooms, sliced
  • 4
    baby potatoes, diced
  • 1
    parsnip, peeled and diced 1/2 inch thick
  • 2
    celery stalks, diced
  • 1
    carrot, diced
  • sage, a few sprigs sliced very thin
  • 3 Tbsp
    butter or butter substitue like earth balance
  • 3 Tbsp
    all-purpose flour
  • splash of white wine
  • 1 Tbsp
    dijon mustard
  • 3 c
    no chicken stock or vegetable stock
  • 1/2 c
    heavy cream
  • 1
    sheet frozen puff pastry dough, defrosted
  • 1
    egg

How To Make creamy vegetable pot pie

  • 1
    In a large pan heat 2 tbsps of olive oil over medium-high heat and add the mushrooms until lightly browned.
  • 2
    Add the onion, garlic, potatoes, parsnips, carrots, celery, sage, bay leaf, salt and pepper. Cover the pot and sweat the vegetables for 10 minutes. Stir occasionally.
  • 3
    Add butter until melted then add the flour and stir to make a light roux.
  • 4
    Deglaze the pan with a splash of wine and add one cup of stock. Whisk in the mustard and the remaining stock. Stir in the cream and allow to thicken to a gravy consistency.
  • 5
    Transfer to oven proof dish and cover with the pastry dough. Wash the dough with egg and then back until golden at 425 degrees.

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