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


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onions, yellow, medium - diced
2 clove
garlic, minced
fresh bay leaf
8 oz
cremini mushrooms, sliced
baby potatoes, diced
parsnip, peeled and diced 1/2 inch thick
celery stalks, diced
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
sheet frozen puff pastry dough, defrosted

How to Make Creamy Vegetable Pot Pie


  • 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.

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About Creamy Vegetable Pot Pie

Dietary Needs: Vegetarian

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