Creamy Vegetable Pot Pie

Creamy Vegetable Pot Pie Recipe

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stephanie tate


It's wonderful and comforting during the cooler months.


★★★★★ 1 vote

4 to 6
20 Min
45 Min


  • 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

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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About Creamy Vegetable Pot Pie

Dietary Needs: Vegetarian

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