It’s been years since I’ve eaten chicken, but ages ago when I did, Chicken Pot Pie use to be one of my favorite dishes to eat. So I had to come up with a yummy vegetarian version of it. This is one of those stick to your bones kinda recipes, definitely meant for those cold days or a Sunday type of meal. It’s very flexible. I’ve added all types of vegetables to it, but I’ve only listed some basic options below. I’ve also added a little curry powder to the dish in the past which is another great alternative. Feel free to what whatever types of vegetables and herbs that you like to make it your own. Lastly, I’ve made this a bit simpler by using a puff pastry dough. You can certainly make your own crust, I’ve enjoyed this dish both ways. But I imagine some people don’t have the time to make their own crust, so this is just another alternative. This pot pie can easily be made vegan simply by using a vegan puff pastry and an oil or vegan butter, and a non-dairy milk.
This vegetable pot pie is so mild and creamy and the crust gets so light and flaky. I think it’s a dish you’ll truly enjoy.
Recipe: Serves 4-5
1 Puff Pastry sheet (thawed)
1 medium yellow onion (diced)
1 medium potato (cubed small – to reduce the time in cooking)
1/2 cup of celery (diced)
1/2 cup of frozen/fresh green peas
2 large carrots (sliced)
8 white mushrooms (sliced)
1 cup of half and half milk (or whatever type of unsweetened “milk” you use)
1 cup of vegetable broth
3 – 4 teaspoons of unsalted butter (or oil if you’re making vegan
1/4 cup of flour
1 tablespoon of parsley
Salt and black pepper taste
Egg wash (omit if making vegan)
1 egg yolk
1 tablespoons of milk to add into egg wash
**Note: Peas aren’t pictured in this recipe, but please feel free to use them. 🙂 **
In a large deep rim pan, heat butter on a low to medium heat, and toss in onions, carrots, celery, and potatoes. Sauté for 10 minutes or so or until onions are almost translucent and the potatoes are a little softer, then add in mushrooms. Sauté for a few more minutes, then add in flour and stir until all vegetables are nicely coated. Stir continuously for a few more minutes, then add in broth and continue to stir. Slowly add in milk and stir until you get a nice thick consistency, but if it gets too thick then add a little more milk or veggie broth. Add salt and pepper to taste, then stir in frozen peas(added here so that they don’t get mashed) and parsley.
Preheat oven at 400 degrees, depending on oven. Pour veggie sauce in a 9×9 baking dish or round dish.
For the dough, flour a clean surface and then run your rolling pin over the dough just a couple of times and then use a biscuit cutter to make as many circles as possible. Then starting from the center, carefully place them on top until completely covered.
If you want to keep it simple, then simply just place the sheet dough over your baking dish of vegetables, trim any excess off with a knife, and then neatly tuck the sides inside of the pan. Cut a few slits on the top of dough with a knife.
Brush egg wash mixture over the top of dough evenly and bake on center rack for about 25-35 minutes or until the top is a golden brown and the sauce is bubbling.
Once done, serve and enjoy!