Description
A hearty and comforting vegetable pot pie featuring a rich, creamy filling and a wonderfully flaky, golden-brown pastry topping. This vegetarian dish is perfect for a cozy weeknight meal or a special holiday gathering, offering a satisfying blend of tender vegetables and buttery crust.
Ingredients
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- Melt butter in a large pot over medium heat. Add onions, carrots, celery, and minced garlic with a pinch of salt. Sauté for 5-7 minutes until softened.
- Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw taste.
- Slowly pour in vegetable broth while stirring constantly to create a smooth sauce.
- Add heavy cream, thyme, pepper, and remaining salt. Simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in diced potatoes and frozen peas. Cook for 5 minutes, ensuring potatoes are still slightly firm. Taste and adjust seasoning.
- Pour the vegetable filling into a 9-inch pie dish.
- On a floured surface, roll out the thawed puff pastry to fit the pie dish with a 1-inch overhang.
- Drape the pastry over the filling. Trim any excess dough and crimp the edges with a fork. Cut 3-4 small slits in the center of the pastry to allow steam to escape.
- Brush the top of the pastry with the beaten egg for a golden sheen.
- Bake for 30-35 minutes, or until the pastry is puffed and deep golden brown, and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil.
- Let the pie rest for 5 minutes before slicing and serving hot.
Notes
- For an even more decadent crust, consider using homemade rough puff pastry.
- A splash of white wine can be added when deglazing the pot after sautéing vegetables for added depth.
- Leftovers can be stored tightly covered in the refrigerator for up to 3 days.
- Reheat slices in a 350°F oven for about 15 minutes to maintain pastry crispness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- 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
Keywords: Vegetable Pot Pie Flaky, Flaky crust vegetable pot pie, Vegetable pot pie with flaky topping, Best flaky vegetable pot pie recipe, Easy flaky vegetable pot pie, Homemade flaky vegetable pot pie, Ultimate flaky vegetable pot pie, Flaky pastry vegetable pie, How to make flaky vegetable pot pie crust, What makes vegetable pot pie crust flaky, Vegetable pot pie flaky pastry recipe, Creamy vegetable pot pie with flaky crust, Flaky vegan vegetable pot pie, Gluten-free flaky vegetable pot pie, Quick flaky vegetable pot pie recipe, How to get a flaky pot pie crust, What is the best flour for flaky pie crust, Why is my vegetable pot pie crust not flaky, Flaky pie crust tips, Butter for flaky pastry, Making pastry from scratch, Vegetable filling for pot pie, Creamy sauce for pot pie, Best vegetables for pot pie, Baking a pot pie, Oven temperature for pot pie, Vegetable pie baking time