Creamy Vegetable Pot Pie
Indulge in the ultimate comfort food with this **Creamy Vegetable Pot Pie**, a savory classic that’s bursting with flavor and perfect for cozy nights in. This recipe features a rich and velvety filling made from vibrant vegetables like carrots, celery, and peas, all simmered in a creamy sauce infused with fresh parsley and thyme. Topped with flaky, golden-brown puff pastry, this dish strikes the perfect balance between hearty and elegant. With simple pantry staples like vegetable broth, milk, and frozen veggies, it’s an accessible yet delicious meal that’s ready in just an hour. Ideal for vegetarian dinners or impressing guests, this pot pie pairs beautifully with a crisp side salad or roasted vegetables for a complete meal you’ll want to make again and again. **Vegetable pot pie**, **creamy filling**, and **puff pastry recipe** are just a few keywords that make this dish irresistible!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 cloves fresh garlic, minced
- 0.3333 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 sheet puff pastry sheet, thawed
- 1 large egg, beaten with 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring continuously.
Gradually whisk in the vegetable broth and milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the frozen peas, frozen corn, chopped parsley, thyme, salt, and black pepper. Remove the pot from the heat and set aside.
Pour the vegetable filling into a 9-inch pie dish or baking dish, spreading it out evenly.
Roll out the puff pastry sheet to fit over the baking dish. Place it over the filling and press down lightly at the edges to seal. Trim any excess pastry around the edges.
Brush the puff pastry with the beaten egg wash for a golden finish.
Using a sharp knife, cut a few small slits into the puff pastry to release steam during baking.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Remove the pot pie from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 46.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 601 mg | 46% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2985 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
