Vegetable Pot Pies

Sign up to save this recipe to your profile
4 to 6 pot pies Medium
(0)
Total: Active:
PREVIOUS: Turkey Pot Pie NEXT: Chicken and Mushroom Pot Pies

Ingredients (14)

  • 2 sweet potatoes (about 1 1/2 pounds), peeled and cut into bite-size chunks
  • 4 parsnips (about 1 pound), peeled and cut into bite-size chunks
  • 3 medium carrots, peeled and cut into bite-size chunks
  • Olive oil
  • Kosher salt, to taste
  • 4 tablespoons unsalted butter (1/2 stick), plus more for coating the ramekins
  • 1 small yellow onion, finely chopped
  • 1/3 cup all-purpose flour, plus more for dusting
  • 2 teaspoons finely chopped fresh sage
  • 2 1/4 cups vegetable broth or water, plus more if needed
  • 1/3 cup whole milk
  • Freshly ground black pepper, to taste
  • 1 (17-ounce) package all-butter frozen puff pastry, thawed overnight in the refrigerator
  • 1 large egg, beaten with 1 teaspoon water

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. Serve these as the satisfying center of a meatless lunch or dinner, with a Pear and Spinach Salad.

What to buy: Look for an all-butter frozen puff pastry, such as Dufour.

Instructions

  1. 1Heat the oven to 425°F and arrange a rack in the middle. On a large rimmed baking sheet, toss the yams, parsnips, and carrots together. Drizzle with olive oil to coat, and sprinkle with salt. Spread out the vegetables in a single, even layer. Roast, stirring a couple of times, until tender and browned, about 20 minutes.
  2. 2Reduce the oven heat to 400°F. In a large saucepan over medium heat, melt the measured butter. Add the onion and cook, stirring, until golden brown, about 10 minutes. Sprinkle the measured flour over the top and whisk in. Add the sage. Cook for a few minutes until bubbly. Slowly add the vegetable broth or water, whisking constantly until smooth. Whisk in the milk.
  3. 3Add the roasted vegetables to the sauce. Stir to combine. Taste and season with additional salt, if necessary, and black pepper. Cover to keep warm. (If the mixture sits too long it will thicken; just add a bit more broth or water to loosen it up, rewarming it gently before filling the ramekins.)
  4. 4Coat 4 (1-1/2-cup) or 6 (1-cup) ramekins or baking dishes with unsalted butter. On a lightly floured work surface, roll out the puff pastry to about 1/8 inch thick. Cut out 4 or 6 circles, depending on the number of ramekins you’re using; the circles should be slightly larger than the diameter of your ramekins.
  5. 5Divide the filling among the ramekins and brush the edges with the egg-and-water mixture. Top with the circles of puff pastry, pressed down along the edges (let the puff pastry drape over the sides of the ramekins). Brush the pastry with the egg wash. Bake until bubbly and the pastry is brown and puffed, about 20 to 25 minutes. Serve immediately.
Load Comments

Recommended from Chowhound