Vegetable Pot Pie

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vegetable pot pie

Judy Kim

Making from-scratch pot pie could well also appear fussy, but the usage of retailer-bought puff pastry cuts the cooking time in half. 

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  • 2 tbsp. unsalted butter
  • 1 tbsp. original thyme, chopped
  • 2 garlic cloves, minced
  • 1 leek, minimize into 1/2″ pieces
  • 2 immense carrots, chopped
  • kosher salt
  • Dusky pepper
  • 1/4 c. all-reason flour
  • 1 1/2 c. vegetable broth
  • 3/4 c. total milk
  • 2 c. frozen peas
  • 8 oz. Mushrooms, sliced
  • 1 russet potato, diced
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, overwhelmed with 1 tbsp. water


    1. Step 1Preheat oven to 400 levels F. In a immense skillet over medium heat, soften butter and cook dinner thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes. Generously season with salt and pepper. Add flour and constantly tear until golden and properly incorporated. Add vegetable broth and milk alternatively, whisking until mixture is subtle.
    2. Step 2Carry pot to a boil and add peas, mushrooms, and potatoes. Cook 10 to 15 minutes until mixture begins to thicken. Switch to a pie or casserole dish.
    3. Step 3Somewhat roll out puff pastry with rolling pin to subtle any creases. (If pastry cracks, dab with a puny bit water and roll to purchase collectively.) Lay pastry over dish and natty any excess dough. Tuck pastry into filling and duvet totally. Lower steam vents in high of pastry with a pointy knife. Brush during with egg wash.
    4. Step 4Situation baking dish on a baking sheet and bake until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Wait on at as soon as.

Headshot of Judy Kim

Judy Kim

Judy Kim is a New York primarily based entirely food stylist, recipe developer, culinary producer and inventive book.

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