Vegetable Pot Pie

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1¾ tbsp Butter; 1 Onion; 2 Carrots; 2 Celery; 7 oz Mushroom; ¾ tsp Salt; ¼ tsp Black Pepper; 1 tsp Thyme; ¼ cup All-Purpose Flour; 1 cup Vegetable Stock; 1 cup Milk; 2 White Beans; 7 oz Peas; 8 oz Puff Pastry

By Eatpace

Mixed vegetables and white beans bake under a flaky puff pastry crust in a creamy herb sauce. Frozen peas and canned beans keep the filling preparation short.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 660; kcal per serving
Protein: 24g; per serving

Plan this dinner Jump to recipe

Vegetable pot pie with a golden puff pastry crust and creamy mixed vegetable filling.

45 min

Method

7 steps Oven 400°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Set out a baking dish and a sheet pan to catch drips.

Cook

Step 2. Melt Butter in a large skillet over medium-high heat. Add Onion, Carrot, Celery and Mushroom; cook, stirring, until the mushrooms release their liquid and the carrots begin to soften, about 7 minutes.
Step 3. Stir in Salt, Black Pepper, Thyme and All-Purpose Flour. Cook over medium heat, stirring, until the flour coats the vegetables and smells toasted, about 1 minute.
Step 4. Gradually stir in Vegetable Stock and Milk. Simmer, stirring, until the sauce thickens enough to coat a spoon and the carrots are nearly tender, about 4 minutes.
Step 5. Stir in White Beans and Peas, then transfer to the baking dish. Lay Puff Pastry over the filling, trim any overhang and cut a few slits in the top. Set the dish on the sheet pan.
Step 6. Bake until the pastry is puffed and deep golden and the filling bubbles at the edges, about 22 minutes.

Finish & serve

Step 7. Let the pie stand until the filling settles slightly, about 5 minutes, then serve.

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Tips

Swap it

Use drained chickpeas instead of cannellini beans if that is what you have.

Good to know

Keep the pastry cold until you cover the filling so it puffs well in the oven.

Leftovers

Refrigerate leftovers for up to 3 days and reheat in the oven until hot throughout.

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