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Creamy Vegetable Pot Pie with Puff Pastry Crust

Creamy Vegetable Pot Pie with Puff Pastry Crust: A Cozy Delight

A comforting Creamy Vegetable Pot Pie with Puff Pastry Crust that combines hearty vegetables and creamy sauce, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons Salted Butter or unsalted for less salt
  • 2 cups Carrots, diced or parsnips for a unique flavor
  • 1 cup Celery, chopped or fennel for different taste
  • 1 cup Yellow Onion, sliced or shallots for a milder taste
  • 1/4 cup All-Purpose Flour or gluten-free blend
  • 1 teaspoon Sea Salt to taste
  • 1/2 teaspoon Black Pepper or white pepper for milder flavor
  • 1 teaspoon Celery Seed or omit/substitute with fresh herbs
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Fresh Thyme optional, or dried thyme
  • 1 cup Whole Milk or almond milk for dairy-free
  • 1 cup Vegetable Stock homemade or low-sodium
  • 1 cup Frozen Peas or fresh peas blanched
  • 8 ounces Quartered Mushrooms any variety preferred
  • 1 cup Green Beans, chopped or asparagus if preferred
For the Crust
  • 1 package Frozen Puff Pastry or homemade pastry
  • 1 large Egg for egg wash, omit for vegan option

Equipment

  • Large pot
  • Baking Dishes
  • Pastry Brush
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your workspace.
  2. Melt 4 tablespoons of salted butter in a large pot over medium heat. Add carrots, celery, and onion. Sauté for 8-10 minutes until softened.
  3. Stir in 1/4 cup of flour, salt, pepper, celery seed, and garlic powder. Cook for 2 minutes while stirring continuously.
  4. Whisk in 1 cup of milk and 1 cup of vegetable stock. Bring to a simmer and thicken for 5-7 minutes.
  5. Add in 1 cup of peas, 8 ounces of mushrooms, and 1 cup of green beans. Cook for an additional 5 minutes.
  6. Divide the filling into two baking dishes, lay the puff pastry over the top, sealing the edges.
  7. Beat 1 egg and brush the mixture over the pastry tops for a golden finish.
  8. Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbling.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

For best flavor, ensure vegetables are sautéed properly and allow the pot pie to rest before serving.

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