This pot pie recipe uses wintertime root produce, so you can be all smug about cooking seasonally. It's still a comfort food what with all the creamy white velouté sauce and crispy, fluffy puff pastry on top. And the roots? Those are sweet potatoes, parsnips, carrots, and onions. The frozen puff pastry ensures they're easy to assemble.
These pot pies are vegetarian, but nobody could accuse them of lacking richness or the power to comfort. Roasted root vegetables—sweet potatoes, parsnips, and carrots—combine with a simple velouté sauce under a crisp, flaky puff-pastry top crust.... Read More