Creamy Vegetable Pot Pie with Puff Pastry Crust
Indulge in the comforting goodness of Creamy Vegetable Pot Pie with Puff Pastry Crust, a delightful dish perfect for family dinners or gatherings. This hearty pot pie features a rich filling brimming with tender vegetables enveloped in a creamy sauce, all topped with a golden, flaky puff pastry crust. It’s not only visually appealing but also a satisfying meal that warms the heart and delights the palate. Easily customizable, you can incorporate your favorite veggies to make this dish uniquely yours. Whether served alongside a fresh salad or enjoyed on its own, this pot pie is bound to impress!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Ingredients
Scale
- 4 large carrots, sliced
- 6 celery ribs, sliced
- 2 cups chopped yellow onion
- 1 cup all-purpose flour
- 2 cups whole milk
- 4 cups vegetable stock
- 4 cups frozen peas
- 4 cups quartered mushrooms
- 12 oz green beans
- 2 packages frozen puff pastry
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot, melt butter over medium heat and sauté carrots, celery, and onion for about 8–10 minutes until soft.
- Stir in flour, salt, pepper, celery seed, garlic powder, and thyme; cook for 2 minutes to form a roux.
- Gradually whisk in whole milk and vegetable stock; simmer for 5–7 minutes until thickened.
- Add frozen peas, mushrooms, and green beans; cook for an additional 5 minutes.
- Divide the mixture into two baking dishes and top with puff pastry. Seal edges and cut slits for steam.
- Brush tops with beaten eggs and bake for 30–35 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 396
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 31mg