Vegetable Pot Pie Recipe

Prepare time: 30 mins
Cook: 1 hr
Ready in: 1 hr 30 mins

We’re Going To Make Vegetable Pot Pie Recipe.


  • Chopped Mushroms
  • Carrots
  • Onion
  • Celery
  • Sweet Potato
  • Butternut Squash
  • Frozen Pearl Onions
  • Peas
  • Some Heavy Cream
  • All-Purpose Flour
  • Pearl Onions
  • Some Chopped Sage
  • Thyme
  • Some Butter
  • Some Poultry Seasoning
  • Salt
  • Pepper
  • Olive Oil
  • Fresh Parsley




We can get started you’re going to need some chopped up mushrooms, carrots, onions, celery. I’ve got some parsnips. butternut squash. sweet potato a regular potato.I’ve
got some frozen pearl onions and peas that. I’ve defrosted some heavy cream, all-purpose flour, some chopped sage and thyme. some butter. some poultry seasoning, vegetable stock, salt and’ll also need some puff pastry now this does have dairy in it so if you are a vegan if you don’t eat dairy whatsoever then by all means substitute it was just using a little bit more stock and maybe use like Earth Balance or something for the butter. whichever you prefer but anyways. what I’ve got here is a large pot with some olive oil over about medium-high heat and I’m gonna also have my oven preheated to 400 degrees.


I’m going to add in my mushrooms. I am a mushroom fanatic so, I like to add a lot of mushrooms and cremini or one of my favorites because they’re still affordable they’re affordable enough so, that you can you know get put a bunch of quite a bit of it but it’s also it has a ton more flavor than regular white bun mushrooms so, I like to add a ton. you can also add a mixture of mushrooms in here that would be fantastic as well. I’m going to add those in there. I’m going to season this first layer with a salt and pepper. I’m going to let that cook for about four to five minutes. you wanna make sure. you wanna have one food well is. I thinking you want to make sure that you let these cook
down just a bit just gonna chop my this is a big golden potato. you really can use any potato. you want but all. I’m going to say is that you want to make sure that your
potato, your parsonage, your butternut squash. you want them all to be about the same size so that they’ll cook at the same time and then that way.


you won’t have some pieces that are raw some pieces that are mushy. you kind of all wanting to be about the same size and at this time of year. you should really be able to find chops butternut squash and sweet potatoes already ready and chopped up for you in the produce section of your grocery store but you can always cut your own of course it is much cheaper that way and that’s how. I prefer to do it so, anything. I’m gonna just keep my eye on your vegetables and I’ll show you what they looks like one day already they look wonderful so, now. I’m going to add in my butternut squash my potatoes because. I’ve got steep potatoes and Yukon Golds parsnip all that good stuff want to season this now.some salt and pepper not too much salt make sure course.


you see in there in my ear of a dish. I feel like a sound like a broken record but you’ve no idea how important that is okay you’re going to good stir let this cook together for about a minute just to blend in those flavors gonna add my fresh sage and thyme along with my poultry seasoning. which is just some ground-up again rosemary sage thyme just all those fantastic herbs that go really well with poultry but we want to still hit those notes those comforting notes that’s a chicken pot pie hat but just in a really fabulous vegetable version alright give that a good stir. we’re going to add in the butter remember it looks like a lot but it’s about three tablespoons. you’re going to mix that in until it’s all melted but we’re essentially making it’s like a fake roux. we just need to add a little bit of flour to this to make sure that everything thickens now.


we’re not going to add a lot of flour because you do have potatoes in there. which are starchy and they’re going to thicken up this you know the sauce but I just want to add just a tiny bit to make sure that. I get the right consistency so, just melt that butter right in just going to add a little bit of flour. I don’t need all that. I just need about a tablespoon or so and you’re just going to stir that flour into your veggies for about a minute just so, that way kind of cooks got that raw flour taste and you don’t end up with a flavor of almost like glue so, just kind of cook it in until. you can’t see it anymore gasps a key and now. I’m going to add in my stock now. I am using vegetable stock but you know. I’ve been in love with this better bullion. what is this this these bases. I have them all. I have the vegetable.


I tell you I’m going to add into my base to my hot water that essentially creates the stop let’s go stir that in and I’m going to let this cook over about medium heat for about 15 minutes or until the potatoes and a butternut squash or really nice and soft not totally soft but about. I would say halfway cooked a little more than halfway cook so, just keep your eye on it it’s been about 15 minutes and I’ve tested my veggies my potatoes and my butternut squash and they’re pretty tender so, I’m going to add my frozen
defrosted pearl onions and peas. I can’t have a potpie without those and some heavy cream along with some fresh parsley. just need a little fresh grassiness like just that sort of brightness. I need that so, go ahead and give this a really good stir and let this bubble away for about three minutes or so on high heat just to thicken it up ever so, lightly. I just defrosted a sheet of puff pastry. I leave it in the fridge overnight to defrost.


you don’t want to leave it on your counter otherwise it will melt into a big giant mess don’t ask me how. I know just unroll this out it comes folded in three parts. you can use your favorite pie crust if, you wanted to personally. I love my pot pie topped with puff pastry. I think it’s that flaky buttery goodness that just makes it oh so, delicious and just going to sprinkle a bit more flour underneath and the very top. I’m just stretch this out and roll it out a little bit more to fit my my casserole dish can see my mixture has thickened up really nicely. I’m just getting two kitchen towels because this is pretty heavy and I’m going to put this into a big casserole dish oh what a celebration of a dish this is going to be. I love it I love the smell of that hmm okay level out your filling how beautiful and then.what I’m going to do is. I’m going to take this puff pastry shake off the excess flour pop that right on top and then. just kind of move it around to fit work quickly because this will start to melt it’s inevitable there’s a lot of butter in puff pastry.


So, I just tuck it in just like that make a few slashes at the very top for the steam to escape and then last but not least. I just take some egg wash and a little bit of milk cream wate.r whatever you got and I’m going to brush this all over the top for that really beautiful golden crust that I just adore one last step. I do like to do though it’s just to put a little salt and pepper on the crust itself that way everything is really well flavored okay. I’m going to put this into the oven at 400 for about a half an hour 25 minutes to a half an hour or until it’s golden brown and puffed up and then. I’m gonna let it cool bit before we go ahead and serve it.