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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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

Directions Step-By-Step

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.

About this Recipe

Dietary Needs: Vegetarian