Moosewood Homespun Pot Pie
Warm, hearty, and packed with wholesome vegetables, the Moosewood Homespun Pot Pie is the ultimate comfort food for plant-based eaters and anyone craving a cozy meal. This vegetarian pot pie features a medley of colorful ingredients, including tender carrots, creamy potatoes, sweet peas, and earthy mushrooms, all simmered in a velvety sauce infused with fresh thyme and rosemary. Topped with a golden, flaky puff pastry crust, this dish balances rustic charm with an elegant finish. Perfect for weeknight dinners or as a centerpiece for gatherings, this pot pie is easy to assemble and bakes to perfection in under an hour. Serve it hot and enjoy the irresistible aroma and satisfaction of this classic, meat-free comfort dish!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 large Russet potato, peeled and cubed
- 1 cup Frozen peas
- 1 cup Green beans, chopped
- 8 ounces Mushrooms, sliced
- 3 cups Vegetable broth
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Frozen puff pastry, thawed
- 1 large Egg, beaten (optional, for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, and potato to the skillet. Cook for 8–10 minutes until the vegetables begin to soften.
Stir in the mushrooms, green beans, and peas. Cook for an additional 5 minutes.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1–2 minutes until golden.
Slowly whisk in the vegetable broth, continuing to stir until the mixture thickens and becomes smooth, about 5 minutes.
Add the thyme, rosemary, salt, and pepper to the sauce, then pour it over the vegetable mixture in the skillet. Stir well to combine.
Transfer the vegetable and sauce mixture to a deep 9-inch pie dish or a similar baking dish.
Roll out the thawed puff pastry to fit over the dish. Lay the pastry over the filling, pressing the edges to seal. Trim any excess pastry.
Using a sharp knife, cut a few small slits in the pastry to allow steam to escape while baking.
Optional: Brush the pastry with beaten egg for a golden-brown finish.
Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and puffed.
Allow the pot pie to rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 837 mg | 18% | |
*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.
