Creamy Vegetable Pot Pie Recipe

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Creamy Vegetable Pot Pie

stephanie tate

By
@state

It's wonderful and comforting during the cooler months.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 6
Prep:
20 Min
Cook:
45 Min

Ingredients

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

Step-By-Step

1In a large pan heat 2 tbsps of olive oil over medium-high heat and add the mushrooms until lightly browned.

2Add 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.

3Add butter until melted then add the flour and stir to make a light roux.

4Deglaze 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.

5Transfer to oven proof dish and cover with the pastry dough. Wash the dough with egg and then back until golden at 425 degrees.

About this Recipe

Dietary Needs: Vegetarian