Description
This easy vegetarian pot pie is filled with vegetables and topped with a flaky crust. It’s simple to assemble and it’s perfect when you’re craving comfort food!
Ingredients
Units
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- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 1lb russet potatoes, peeled and chopped into 1/4″ pieces
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground thyme
- 1/4 cup all-purpose flour
- 1 3/4 cups vegetable broth
- 1/4 cup heavy cream (or 1 cup of broth and 1 cup of whole milk)
- 1 1/2 cup peas (frozen is fine)
- 1 cup corn (frozen is fine)
- 1 frozen sheet of puff pastry or 1 package of crescent roll rough
Instructions
- Preheat the oven to 400 degrees.
- 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.
- Add the onion and carrot and cook for 4 minutes.
- Add the potatoes and salt, and continue to cook for 10 minutes.
- Add the garlic, flour, parsley, paprika, and thyme over the vegetables, stir to coat and continue cooking for one minute.
- Add the broth and cream and continue stirring until smooth.
- Add the peas and corn, bring to a gentle simmer, and cook for an additional 5 minutes, or until the liquid has started to thicken.
- Remove from heat and carefully transfer the mixture into an 8×8 baking dish and cover with puff pastry.
- Slice a few slits in the pastry to help it vent.
- Cover with foil and bake for 20-25 minutes. Remove the foil and continue to bake for 5-10 minutes until the crust is golden brown.
- Remove from the oven and let it sit for a few minutes before serving.