creamy vegetable pot pie

Name: Creamy Vegetable Pot Pie
Prep time: 20 min
Cook time: 45 min
Yield: 4 to 6
Ingredients: 2 - onions, yellow, medium - diced; 2 clove(s) garlic, minced; 1 - fresh bay leaf; 8 ounce(s) 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 tablespoon(s) butter or butter substitue like earth balance; 3 tablespoon(s) all-purpose flour; - splash of white wine; 1 tablespoon(s) Dijon mustard; 3 cup(s) no chicken stock or vegetable stock; 1/2 cup(s) heavy cream; 1 - sheet frozen puff pastry dough, defrosted; 1 - egg

(1 RATING)

39 Pinches

stephanie tate

toledo, OH

Updated on Oct 8, 2011

It's wonderful and comforting during the cooler months.

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prep time 20 Min

cook time 45 Min

method ---

yield 4 to 6

Ingredients

2 onions, yellow, medium - diced
2 cloves garlic, minced
1 fresh bay leaf
8 ounces 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 tablespoons butter or butter substitue like earth balance
3 tablespoons all-purpose flour
splash of white wine
1 tablespoon Dijon mustard
3 cups no chicken stock or vegetable stock
1/2 cup heavy cream
1 sheet frozen puff pastry dough, defrosted
1 egg

How To Make creamy vegetable pot pie

Step 1

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

Step 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.
Step 3

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