Springy Vegetarian Pot Pie Recipe
Prep Time:
45
minutes
Cook Time:
1.08
hours
Servings:
8
Servings
Ingredients
  • 2 teaspoons sea salt, divided
  • 2 cups diced baby potatoes
  • 1 cup diced peeled carrots
  • 1 cup fresh English peas (or frozen petite peas)
  • 4 tablespoons unsalted butter, divided
  • 1 cup diced fresh fennel bulb
  • 1 large leek, stem and dark green leaves trimmed, thinly sliced
  • 1 cup trimmed tiny mushrooms (beech, enoki, or button)
  • 2 large cloves garlic, minced
  • 1 cup tender stalks of asparagus, cut into ½-inch lengths
  • 2 tablespoons all-purpose flour, plus additional for rolling puff pastry
  • 1 ½ cups vegetable stock
  • 1 cup sour cream
  • 1 tablespoon whole-grain mustard
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon finely chopped fresh chives
  • 1 sheet frozen puff pastry, thawed overnight in the refrigerator
  • 1 egg, lightly beaten
Directions
  1. Bring a large pot of water to a boil with 1 teaspoon sea salt.
  2. Add the potatoes and carrots and cook for 10 minutes.
  3. Add the fresh peas and cook for 2 minutes longer (if using frozen peas, reduce the cooking time to 1 minute)
  4. Drain the vegetables and set aside.
  5. Melt 2 tablespoons of the butter in a 10-inch cast iron skillet over high heat.
  6. Add the fennel and saute until tender (about 2 minutes).
  7. Add the leeks, mushrooms, garlic, and remaining teaspoon of sea salt. Cook and stir until the mushrooms release their juices (about 5 minutes).
  8. Add the asparagus and cook 1 minute longer.
  9. Transfer the blanched potatoes, carrots, and peas to the skillet.
  10. Push the vegetables aside to create a well in the center and add the remaining 2 tablespoons of butter. Reduce the heat to medium.
  11. Once the butter has melted, add the 2 tablespoons of flour and stir until incorporated.
  12. Coat the vegetables with the butter and flour mixture.
  13. Add the vegetable stock and stir until simmering.
  14. Add the sour cream, mustard, black pepper, and herbs to the pan and stir until evenly combined.
  15. Remove the pan from the heat and cool for 20 minutes until just warm to the touch.
  16. Preheat the oven to 425 F.
  17. Roll the puff pastry out on a floured surface until it is at least 11 inches in diameter.
  18. Transfer the pastry to the top of the cooled skillet and trim away excess from the edges.
  19. Cut a few slits in the pastry to release steam and use a pastry brush to lightly coat the surface with egg. Use the dough scraps to make decorative cutouts if desired.
  20. Bake the pot pie on the center rack of the oven for 20 minutes.
  21. Reduce the heat to 350 F and bake for 10-15 minutes longer until the pastry is deep golden brown.
  22. Remove the pot pie from the oven and cool for 20 minutes.
  23. Cut the springy vegetarian pot pie into wedges and serve warm.