Vegetable Pot Pie

Pot pie is the kind of dinner that makes a chilly evening feel better: a bubbling, creamy filling under a flaky, golden crust. This vegetable version keeps everything people love about the classic, with tender potatoes, carrots and celery, browned mushrooms for savory depth, and sweet peas stirred in at the end.

Everything cooks in one oven-safe skillet, and a sheet of store-bought puff pastry makes the crust easy. Serve it with a crisp green salad like our Kale Caesar Salad with Crispy Chickpeas or a pan of Balsamic-Maple Roasted Brussels Sprouts.

Vegetable Pot Pie

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A golden puff pastry lid over a creamy, thyme-scented filling of potatoes, carrots, celery, mushrooms and sweet peas, all made in one skillet. Classic chicken-pot-pie comfort without the chicken, and a cozy fall dinner for the whole family.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the filling

• 4 tablespoons butter
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 ribs celery diced
• 1 medium Yukon Gold potato cut into 1/2-inch dice
• 8 ounces cremini mushrooms sliced
• 2 cloves garlic minced
• 1/3 cup all-purpose flour
• 2 cups vegetable broth
• 3/4 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley chopped

For the crust

• 1 sheet frozen puff pastry about 9 ounces, thawed
• 1 large egg beaten with 1 tablespoon water

Method

 

1. Heat the oven to 400°F. Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the onion, carrots, celery and potato and cook for about 8 minutes, stirring now and then, until the vegetables start to soften.
2. Add the mushrooms and cook for 5 to 6 minutes, until they release their liquid and it cooks off. Stir in the garlic and cook for 30 seconds.
3. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly stir in the broth, then the milk, scraping up anything stuck to the pan. Add the thyme, sage, salt and pepper and simmer for about 5 minutes, stirring often, until thick and creamy and the potatoes are nearly tender. Stir in the peas and parsley, then taste and add more salt if needed.
4. If your skillet isn’t oven-safe, spoon the filling into a 9-inch deep-dish pie plate or 2-quart baking dish. Unfold the puff pastry on a lightly floured counter and roll it just enough to cover the pan with a little overhang. Lay it over the filling, press the edges against the rim, and cut 4 small slits in the center so steam can escape.
5. Brush the pastry with the egg wash and set the pan on a rimmed baking sheet to catch drips. Bake for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling bubbles through the slits.
6. Let the pot pie rest for 10 minutes so the filling can set a little, then scoop into bowls and serve.

Notes

Add some protein: Stir in a drained can of chickpeas or 1 1/2 cups of diced, browned FriChik with the peas for a heartier pie.

Pie crust instead of puff pastry: A single refrigerated pie crust works too. Bake about 30 to 35 minutes, until golden.

Make ahead: Make the filling up to 2 days ahead and refrigerate. Warm it on the stove before adding the pastry so the crust bakes evenly, or add about 10 minutes to the bake time if topping cold filling.

Vegan: Use plant butter and unsweetened plant milk, check that your puff pastry is dairy-free (many store brands are), and brush the top with plant milk instead of egg.

Leftovers: Keep covered in the refrigerator for up to 4 days. Reheat in a 350°F oven so the pastry crisps up again.

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Shopping list

• Produce: 1 yellow onion, 2 carrots, celery, 1 Yukon Gold potato, 8 oz cremini mushrooms, garlic, fresh parsley
• Dairy: butter, milk, 1 egg
• Frozen: peas, 1 sheet puff pastry
• Pantry: all-purpose flour, vegetable broth
• Spices: dried thyme, dried sage, salt, black pepper