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Comforting Vegetable Pot Pie

A hearty, savory vegetable pot pie featuring a buttery, flaky crust and a rich, creamy vegetable filling.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 2 cups potatoes cubed
  • 1 cup frozen peas
  • 3 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Topping
  • 1 sheet store-bought puff pastry
  • 1 large egg beaten

Equipment

  • Large skillet
  • Deep ceramic baking dish

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat.
  3. Sauté onions, carrots, and celery for 6 minutes until soft.
  4. Stir in potatoes and cook for 5 minutes.
  5. Sprinkle flour over vegetables and stir constantly for 2 minutes.
  6. Gradually whisk in vegetable broth until thickened.
  7. Stir in heavy cream, thyme, salt, and pepper; simmer until sauce coats a spoon.
  8. Fold in peas and remove from heat.
  9. Transfer filling to a deep ceramic baking dish.
  10. Drape puff pastry over the dish, trim edges, and brush with beaten egg.
  11. Bake for 25 minutes until the crust is golden brown.

Notes

Keep pastry cold until the last second to ensure maximum puff. Let the pie rest for 10 minutes before serving so the sauce thickens.