Vegetarian Pot Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5 people
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Calories
230 kcal
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Course
Main Course, Dinner
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Cuisine
American
Vegetarian Pot Pie
Description
The filling starts by sautéing butter with onions, carrots, celery, and potatoes until slightly tender. Mushrooms, garlic, thyme, parsley, salt, and pepper are added and cooked until softened. A flour sprinkle thickens the mixture as vegetable broth is stirred in and cooked to a low boil. Heavy cream is mixed in to create a creamy, thickened sauce that binds all ingredients together. Frozen green beans are folded in last to add texture and color.
The assembled filling is poured into a prepared baking dish and topped with a thawed puff pastry sheet, which bakes in a 400°F oven until the crust is golden and crisp. This results in a pot pie with a soft, creamy vegetable interior and a flaky, buttery crust on top.
Vegetarian Pot Pie serves well as a main dish on chilly days when a warm, satisfying dish is desired. The variety of vegetables and herbs creates layers of flavor and a pleasant range of textures. The creamy sauce makes this filling indulgent without meat.
Ingredients
- 4 Tablespoons butter
- 1/2 cup onion chopped
- 3 medium carrot chopped
- 2 celery chopped
- 1 large russet potato about 1 1/2 cups, sliced thin and cubed
- 12 ounces button mushrooms chopped or quartered
- 2 garlic cloves, minced
- 1 1/4 teaspoon thyme dried
- 1 teaspoon parsley dried
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 cup all-purpose flour
- 2 cups vegetable broth
- 3/4 cup heavy cream or half & half
- 1 cup green beans frozen or peas
- 1 heet puff pastry thawed
Instructions
- Preheat oven to 400°F.
- Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
- Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
- Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
- Sprinkle the flour over the cooked vegetables and stir well to combine.
- Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
- Whisk in the heavy cream until the mixture is thick and creamy.
- Remove from heat and fold in the frozen greens beans.
- Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
- Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 968mg | 40% |
| Potassium | 730mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 6677IU | 134% |
| Vitamin C | 10mg | 11% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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