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Easy Vegetable Pot Pie

  • Author: Liz
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Dinner
  • Cuisine: Vegetarian

Ingredients

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


Instructions

  1. Preheat the oven to 400
  2. If you’re using frozen puff pastry, remove from the freezer to let it begin to thaw.
  3. In a large skillet, melt the butter over medium heat until it begins to foam.
  4. Add the onion and carrot and cook for 2 minutes
  5. Add the potatoes, season with salt (I added about 1/2 tsp at this point)  and continue to cook for about 6 minutes.
  6. Sprinkle the flour over the vegetables to coat and continue cooking for 1 minute.
  7. Add the milk and broth and continue stirring until smooth.
  8. Bring to a simmer and cook for an additional 5 minutes, or until it’s started to thicken.
  9. 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.)
  10. Pour into an 8×8 baking dish and cover with puff pastry.
  11. Slice a few slits in the pastry to help it vent.
  12. Bake for 25-30 minutes, uncovered until the crust is golden brown.
  13. Remove from the oven and let it sit for a few minutes before serving.