I almost didn’t post this recipe because it might not check all the “healthy” boxes… but it turned out pretty darn delicious and sometimes you just need some good old-fashioned comfort food, am I right? I’m all about balance so sometimes it’s salads and sometimes it’s a delicious plate of creamy pot pie with a flaky crust. I actually think this would be a great recipe for Easter dinner, so if you’re looking for a last minute idea, this one is easy!
I’ll warn you that this recipe is more steps than most of my recipes. Normally I’m very lazy… but this one is still pretty easy! Frozen puff pastry is the perfect shortcut and you can even buy pre-shredded carrots. (We always have them on hand for salads, so they’re perfect in this recipe!)Print
1 tbsp unsalted butter
1 yellow onion, finely chopped
3/4 cup shredded carrots
2 small russet potatoes (about 4 cups chopped)
1/4 cup all purpose flour
1 cup vegetable broth (I used “Not chicken” broth)
1 cup whole milk
1 1/2 cup peas (frozen is fine)
1 tbsp dried parsley
Salt to taste (I added about 1 tsp but it depends on how salty your broth is)
1 frozen sheet of puff pastry
- Preheat the oven to 400
- If you’re using frozen puff pastry, remove from the freezer to let it begin to thaw.
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Add the onion and carrot and cook for 2 minutes
- Add the potatoes, season with salt (I added about 1/2 tsp at this point) and continue to cook for about 6 minutes.
- Sprinkle the flour over the vegetables to coat and continue cooking for 1 minute.
- Add the milk and broth and continue stirring until smooth.
- Bring to a simmer and cook for an additional 5 minutes, or until it’s started to thicken.
- Remove from heat and add the peas, parsley, and additional salt. (I added another 1/2 tsp here but you might have to taste to see.)
- Pour into an 8×8 baking dish and cover with puff pastry.
- Slice a few slits in the pastry to help it vent.
- Bake for 25-30 minutes, uncovered until the crust is golden brown.
- Remove from the oven and let it sit for a few minutes before serving.
I was actually kind of proud of this pot pie. March was such a busy month that I rarely made anything that took more than 10 minutes to pull together. It actually felt kind of refreshing to spend a few extra minutes in the kitchen making something that felt a little fancy!
You could certainly switch up the filling if you wanted to add in other vegetables. This is what I happened to have on-hand but you could easily add in corn, mushrooms, or green beans! (Corn and green beans could be added in with the peas. Mushrooms should be cooked with the potatoes!)
Life should be slowing down for a little bit this month so I’m hoping to spend a little more time in the kitchen. Work has been crazy and we’ve been spending a lot of time on house projects but I think it should quiet down soon. Fingers crossed! When I’m not pressed for time, I find cooking to be so relaxing!