This hearty vegetable pot pie with creamy mushroom sauce and topped with puff pastry is guaranteed to keep you warm this winter!
Hearty Vegetable Pot Pie
This time of year, right after the holidays, my body goes on auto-pilot and starts craving all kinds of pie. I just want to start baking up a storm. Whether it’s a sweet and crumbly Dutch apple pie – or a savory, meaty tourtiere – I’d love for the oven in my kitchen to be working overtime. However, it also coincides with my yearly effort to slow the caloric intake a bit after the gluttony of the holidays. This hearty vegetable pot pie straddles the line between holiday indulgence and a recipe that won’t throw my New Year’s resolutions too far off track.
Inspired by… School Lunch?
My love affair with pot pie started in school. Yep – I was one of the kids that didn’t hate school lunch! In fact, I absolutely adored school lunch. That is, as long as they were serving salisbury steak or chicken pot pie. This flaky, creamy and savory vegetable pot pie recipe is not only delicious… It’s the perfect, warming and easy recipe to keep the pie quota high in your kitchen this winter!
You Won’t Miss the Meat
For a recipe without meat, this vegetable pot pie recipe is surprisingly hearty. Broccoli, carrots and potatoes form a substantive base – and mushrooms lend their trademark umami flavor. The creamy and rustic, veggie loaded filling is blanketed by flaky layers of perfectly baked puff pastry. Trust me – you won’t miss the meat! However, best part: you can totally add meat (or seitan) to this vegetable pot pie recipe if you feel like it. Delish!
We All Crave Pie, Right?
My all time favorite ingredient in any pot pie has got to be the frozen peas. Yeah, I know – not the most glamorous of veggies. But those tiny, green globes that pop with goodness are the most iconic of the veggies found in this vegetable pot pie recipe. The flaky puff pastry and creamy and hearty pot pie filling are perfect for those winter pie eating needs that we all have. Wait… we all have those needs, right? What’s your favorite winter baked good? I’d love to hear about it in the comments!
Other simple, delicious, rustic winter recipes:
- Slow Cooker Beef Stew
- Hearty Cream of Mushroom Chicken
- Slow Cooker Split Pea Soup
- Japanese Curry
- Slow Cooker Mac and Cheese
Did you like this Hearty Vegetable Pot Pie Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 1 head broccoli, chopped into bite size pieces
- 2 medium carrots, peeled and finely chopped (about 1 cup)
- 10 oz white button mushrooms (about 4 cups), sliced in quarters
- 1 small russet potato or sweet potato, peeled and diced small
- ¼ cup all-purpose flour
- 1 can low-fat cream of mushroom soup
- 1 cup 2% milk
- 1 cup frozen peas, thawed
- 1 large egg yolk
- 7oz puff pastry, defrosted (I use Pepperidge Farm)
- Salt and pepper to taste
- Preheat oven to 400ºF and place rack in the middle.
- In a deep pan over medium heat, add olive oil, onions, broccoli and carrots and cook for 3 minutes, until onions are translucent. Add mushrooms and potatoes and cook for about 5 minutes, or until all the liquid from the mushrooms has evaporated.
- Sprinkle flour over the vegetables and stir to coat evenly.
- Add cream of mushrooms soup and stir until smooth.
- Slowly add milk while constantly stirring, and season with plenty of salt and pepper. Simmer for 5 minutes, until liquid has thickened into a thin sauce.
- Add green peas, stir well and taste. Season with more salt and pepper if needed.
- Turn the heat off and pour mixture into an 8 x 8 baking dish.
- Take the puff pastry and cut it the same size as the baking dish. Place it on top of the vegetables and lightly brush with egg yolk.
- Place on a baking sheet and bake in the oven for 25-30 minutes, until bubbling.
- Allow to cool for a few minutes before serving.
High in vitamin A
Very high in vitamin B6
Very high in vitamin C