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–+ servings

Vegetarian Pot Pie

Alyssa Rivers
Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter. It's the perfect comfort food!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 5 people
Calories 230 kcal

Ingredients
  

  • 4 Tablespoons butter
  • 1/2 cup onion, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 large russet potato, sliced thin and cubed (about 1 1/2 cups)
  • 12 ounces button mushrooms, chopped or quartered
  • 2 cloves garlic, minced
  • 1 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/2 cup all-purpose flour
  • 2 cups vegetable broth
  • 3/4 cup heavy cream or half & half
  • 1 cup frozen green beans or peas
  • 1 sheet puff pastry, thawed

Instructions
 

  • Preheat oven to 400°F.
  • Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
  • Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
  • Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
  • Sprinkle the flour over the cooked vegetables and stir well to combine.
  • Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
  • Whisk in the heavy cream until the mixture is thick and creamy.
  • Remove from heat and fold in the frozen greens beans.
  • Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
  • Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!

Nutrition

Calories: 230kcalCarbohydrates: 32gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 968mgPotassium: 730mgFiber: 4gSugar: 5gVitamin A: 6677IUVitamin C: 10mgCalcium: 46mgIron: 2mg