Springy Vegetarian Pot Pie Recipe

The humble pot pie is often considered an American comfort food classic, but the origins of this savory dish date back to ancient times. The traditional pot pie we're most familiar with might be the chicken pot pie, a combination of meat, vegetables, and gravy under a flaky crust: It's often thought of as a comforting winter warmer. This vegetarian version  –  courtesy of recipe developer Julie Kinnaird  –  doesn't have any trace of "four and twenty blackbirds" baked in, but rather a colorful melange of springtime vegetables under a delicate puff pastry crust. It combines the bright fresh flavors of asparagus, peas, and tarragon with hearty potatoes, earthy mushrooms, and a buttery pastry, for a satisfying vegetarian dinner that's perfect on a spring evening.

Kinnaird uses baby gold potatoes and different hues of carrots to create a base for the filling. Tiny brown beech mushrooms add a nutty, buttery flavor, and tender stalks of asparagus and fresh peas enhance the seasonal freshness of the dish. Everything is combined in a rich and flavorful sauce made with sour cream and whole-grain mustard and infused with fresh herbs. For convenience, the sauce is made right in a cast iron skillet while the vegetables cook. This is a top-crust-only preparation, which allows for ease of cooking and baking all in one pan.

Bring a large pot of water to a boil with 1 teaspoon sea salt.

Add the potatoes and carrots and cook for 10 minutes.

Drain the vegetables and set aside.

Melt 2 tablespoons of the butter in a 10-inch cast iron skillet over high heat.

Add the fennel and saute until tender (about 2 minutes).

Add the asparagus and cook 1 minute longer.

Transfer the blanched potatoes, carrots, and peas to the skillet.

Once the butter has melted, add the 2 tablespoons of flour and stir until incorporated.

Coat the vegetables with the butter and flour mixture.

Add the vegetable stock and stir until simmering.

Remove the pan from the heat and cool for 20 minutes until just warm to the touch.

Preheat the oven to 425 F.

Roll the puff pastry out on a floured surface until it is at least 11 inches in diameter.

Transfer the pastry to the top of the cooled skillet and trim away excess from the edges.

Bake the pot pie on the center rack of the oven for 20 minutes.

Remove the pot pie from the oven and cool for 20 minutes.

Cut the springy vegetarian pot pie into wedges and serve warm.

The idea behind this recipe, according to Kinnaird, is to highlight tender spring vegetables at their best by combining them in a traditionally comforting and hearty preparation. If you don't have every ingredient listed or perhaps you want to utilize some items you already have on hand, there are a variety of ways you can customize this dish. Because this recipe is so adaptable, you can combine your favorite springtime vegetables and herbs according to what's in season near you.

For the potatoes, you can sub in regular russets or other full-size varieties but be sure to give them a good peel and keep them in a small dice. Frozen peas will work just fine in place of fresh, just give them a very brief blanch before adding to the filling. Instead of fennel, try thinly sliced celery. And for the mushrooms, try experimenting with different varieties but be sure to keep them in a small dice or slice. If you want to switch up the puff pastry, try using a single top layer of your favorite pie crust, whether it's homemade rough puff, filo, or a tender pastry that uses sour cream instead of water, complementing the sour cream in the filling.