Description
A hearty vegetable pot pie with flaky pastry, perfect for Thanksgiving. Packed with seasonal vegetables and a creamy sauce, it’s a comforting dish for any occasion.
Ingredients
Scale
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup frozen peas
- 1 cup diced onions
- 1/2 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 package (14 oz) store-bought puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, melt butter over medium heat. Add onions, carrots, celery, and garlic. Cook until softened.
- Stir in flour until fully combined. Gradually add vegetable broth, stirring constantly.
- Add heavy cream, salt, pepper, and thyme. Simmer until the sauce thickens.
- Mix in potatoes and peas. Cook for 5 minutes.
- Transfer the filling to a pie dish.
- Roll out the puff pastry and place it over the filling. Trim excess and crimp edges.
- Brush the pastry with beaten egg for a golden finish.
- Bake for 30-35 minutes until the crust is golden and the filling is bubbly.
- Let cool for 5 minutes before serving.
Notes
- You can use homemade pastry instead of store-bought puff pastry.
- For a richer flavor, add a splash of white wine to the sauce.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 55mg