Save A comforting, golden-crusted pot pie brimming with a medley of autumn vegetables in a savory, creamy sauce.
This recipe has become a favorite for cozy family dinners every fall.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large yellow onion diced, 2 cloves garlic minced, 2 medium carrots peeled and diced, 2 celery stalks diced, 1 large parsnip peeled and diced, 1 medium sweet potato peeled and diced, 1 cup butternut squash peeled and cubed, 1 cup cremini or button mushrooms sliced, 1 cup frozen peas, 1 cup frozen corn kernels, 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme, 1 tablespoon chopped fresh sage or 1/2 teaspoon dried sage
- Sauce: 1/4 cup (30 g) all-purpose flour, 2 cups (480 ml) vegetable broth, 1 cup (240 ml) whole milk or plant-based milk, 1/4 cup (60 ml) heavy cream or plant-based cream (optional for extra richness), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Crust: 1 sheet (about 250 g) store-bought or homemade puff pastry thawed, 1 egg beaten (for egg wash) or 2 tablespoons plant-based milk for vegan version
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and garlic sauté 2 3 minutes until fragrant and translucent.
- Step 3:
- Add carrots celery parsnip sweet potato and butternut squash. Cook for 6 8 minutes stirring occasionally until slightly softened.
- Step 4:
- Stir in mushrooms thyme and sage. Cook 3 4 minutes more.
- Step 5:
- Sprinkle flour over vegetables stir well to coat. Cook 1 minute.
- Step 6:
- Gradually pour in vegetable broth and milk stirring constantly. Add cream if using. Bring to a simmer and cook 5 7 minutes until sauce thickens.
- Step 7:
- Stir in peas and corn. Season with salt and pepper. Remove from heat.
- Step 8:
- Pour filling into a 9-inch (23 cm) pie dish or baking dish.
- Step 9:
- Roll out puff pastry to fit dish. Place over filling pressing to seal edges. Cut a few slits in the top to vent steam.
- Step 10:
- Brush pastry with egg wash or plant-based milk.
- Step 11:
- Bake 30 35 minutes until crust is golden and filling is bubbling.
- Step 12:
- Let stand 10 minutes before serving.
Save This dish often brings the family together around the table sharing stories and laughter.
Required Tools
Large skillet or Dutch oven 9-inch pie dish or baking dish Rolling pin (if using homemade pastry) Pastry brush Knife and cutting board
Allergen Information
Contains wheat (gluten) milk and egg (if using egg wash) For gluten-free use gluten-free pastry and flour For dairy-free/vegan use plant-based milk and pastry omit egg wash Always check packaged ingredient labels for hidden allergens
Nutritional Information
Calories: 380 Total Fat: 18 g Carbohydrates: 48 g Protein: 7 g
Save Enjoy a warm slice with a crisp side salad for a complete meal.
Recipe FAQs
- → Can I use alternative vegetables in this dish?
Yes, leeks, turnips, or green beans can be added or substituted to customize the vegetable mix.
- → What can I use to make this version vegan?
Replace dairy milk and cream with plant-based options and omit the egg wash or use plant-based milk for brushing the crust.
- → How do I ensure a crispy crust?
Brushing the puff pastry with egg wash or plant-based milk before baking helps achieve a golden, crispy finish.
- → What is the best way to thicken the filling?
Sprinkling flour over the vegetables before adding liquids creates a roux that thickens the sauce as it simmers.
- → Can this dish be made gluten-free?
Use gluten-free puff pastry and gluten-free flour substitutes for thickening to accommodate gluten-free diets.
- → How long should I let it rest before serving?
Allow the cooked dish to stand for about 10 minutes to settle and make serving easier without breaking the crust.