This recipe came from Martha Stewart Living via She Wears Many Hats.  I made a few changes (like swapping 6 T of butter for olive oil and leaving out the Cognac and milk) to better fit my family.  You can add shredded chicken if you like, but for my family it was plently rich and filling with just the vegetables.  We had this for our Valentine’s Day dinner.  I used ramekins for serving.  You could also put it in a pie dish, but my boys thought it made the dinner special that they each got their own special serving.  Whatever it takes, right?

If you are looking for a great meal for Meat Free Monday is fits perfectly, add a little side salad and you are good to go.

Vegetable Pot Pie

serves 8

2 Tablespoons Extra Virgin Olive Oil

1 large onion, chopped

1 pound potatoes, chopped (I used small golden potatoes)

6 medium carrots, chopped

1 cup frozen peas

4 stalks of celery, chopped

3 Tablespoons flour

3 cups vegetable stock

5 teaspoons dried parsley

1 1/2 teaspoons dried thyme

1/2 teaspoon dried sage

3 teaspoons salt

1 teaspoon black pepper

1 sheet puff pastry (although sometimes I’ll admit I end up using both sheets in the box)

Preheat oven to 425 degrees.  In a large pot heat olive oil.  Add onion, potatoes, carrots and celery.  Cook, stirring occasionally, until tender.

Add stock to tender vegetables.

Stir in flour.  Combine well and bring to a simmer, stirring until mixture thickens.

Add peas, parsley, thyme, sage, salt and pepper and combine well.

Transfer mixture to serving vessel.

 

Cut thawed puff pastry 1″ larger in diameter than the chosen serving dish/vessel. and cut a 1″ hole in the center for venting. Center puff pastry over dish and crimp down the edge of dish to seal.

Brush top of pastry with olive oil to create crisp, golden crust.

Bake in 425 degree oven on baking sheet for 30-35 minutes.  If pastry starts to brown before end of baking time cover lightly with aluminum foil.

These could also be made ahead of time and pulled out when you are ready to use.

 

 

 

3 Responses to Vegetable Pot Pie

  1. bentley says:

    Ok, so I made these a couple weeks ago (same MS Living recipe) and I wasn’t a fan – they were too think due to the cream she adds. I love this recipe so much more. Thank You! In regards to your vegetarian post – that was so motivating. We will never be true vegetarians over here (love real cheese and fish too much) but recently have made a big effort to limit our meat intake. Your blog is one of my stops for recipes ideas for our Meatless Mondays. And one last thing, I’m off to make your granola again as Conner is requesting it. He loved the first batch, so thank you once again.

    • Alison says:

      Thanks Bentley. The original recipe seemed so heavy, I really tried to lighten it up without losing the flavor. Changing our diet was a big undertaking, all the resources on the web were helpful. Plus I have a bit of a weakness for cookbooks, especially those with beautiful pictures. My husband and boys love cheese too much to give it up too. We’ve made so much progress on everything else (eating more fruit and veggies) I don’t give it a second thought. I’m glad Connor likes the granola. I will be making a batch this afternoon at my house too.

  2. I was just telling my husband that I wanted to make some individual pot pies. Those look amazing!

Leave a Reply

Your email address will not be published. Required fields are marked *

This Homemade Life
Designed by Wooden Spoons Kitchen
© 2012 thishomemadelife