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  • Writer's pictureMeagan Currell

vegetable pot pie with puff pastry

Updated: Jan 10, 2023

Soup is literally all I crave right now, and this one is so cozy and delicious! It's filled with veggies and fresh herbs, and topped with a puff pastry crust. It gives the feel of a veggie pot pie with much less effort. And big points for being able to make this recipe all in one big pot for easy clean up! I might add this to the Christmas menu.


Hope you enjoy xo

ingredients

1 tbsp olive oil

1 tbsp minced garlic

1/4 cup mined shallot

1 large yellow onion, diced

4 large carrots, peeled and chopped

4 celery stalks, chopped

1/2 chopped potatoes

1 can of corn (15 oz)

1 package sliced cremini mushrooms (8 oz)

1/4 cup butter

1/4 cup AP flour

2 tbsp 1% milk (can sub for any type of milk you prefer)

4 cups vegetable broth

1 head of broccoli, chopped

2 tbsp fresh chopped thyme

1 tbsp red pepper flakes

salt and pepper to taste (~1 tsp of each)

1 egg

7 oz puff pastry

recipe (makes 6 servings)

  1. in a dutch oven over medium heat add olive oil, garlic, shallots, onion, carrots and celery with a pinch of sea salt

  2. cook for 5-8 mins until fragrant and then add potatoes, corn, and mushrooms

  3. cover and cook for 20-25 mins (stirring occasionally)

  4. add the vegetable broth and then make your roux

  5. melt butter in a pan over medium-low heat and sprinkle in flour while the butter and flour stirring constantly for 3-5 mins until you get a smooth uniform sauce

  6. add the roux to the soup along with milk and stir

  7. add broccoli florets, thyme, red pepper flakes, and salt and pepper

  8. cover to cook for another 15 mins (stirring soup occasionally)

  9. while the soup continues to cook make your puff pastries

  10. preheat oven to 375F and lay your pastry dough on a flat surface for cutting

  11. use the bowl you plan to plate your soup with to cut a shape of pastry dough to match

  12. place the cur pastry dough onto a sheet pan sprayed with olive oil

  13. which an egg in a small mixing bowl, and lightly brush the pastry with the egg wash

  14. place into the oven and bake until pastries are fluffy and golden brown, about 6-8 mins

  15. pour the soup into the bowl for plating, top with your pastry dough and some thyme leaves to garnish, and enjoy!

prep time: 1 hr 15 mins

nutrition per serving: 453 calories, 11g protein, 42g carbohydrate, 25g fat, 8g fiber, 788 mg sodium.


 




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