SPRING VEGETABLE POT PIE
Spring Vegetable Pot Pie is a comforting, creamy pie loaded with fresh spring vegetables and a flaky crust. Perfect for a cozy dinner or vegetarian meal.
Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup peas fresh or frozen
- 1 cup asparagus cut into 1-inch pieces
- 1 cup zucchini diced
- 3 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
For the Crust:
- 1 sheet frozen puff pastry thawed
- 1 egg egg beaten for egg wash
Instructions
Prepare Filling:
- In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until softened.
- Add carrots, peas, asparagus, and zucchini. Cook 5-7 minutes until slightly tender.
- Stir in flour and cook 1 minute. Slowly add vegetable broth and cream, stirring until thickened.
- Season with salt, black pepper, and thyme. Remove from heat.
Assemble Pot Pie:
- Preheat oven to 400°F (200°C). Pour vegetable filling into a baking dish.
- Lay puff pastry sheet over the filling. Trim excess and crimp edges. Brush with beaten egg.
- Cut small slits in the top to allow steam to escape.
Bake:
- Bake 25-30 minutes until puff pastry is golden brown and filling is bubbly.
- Let cool 5 minutes before serving.
Notes
- Make Ahead: Vegetable filling can be prepared a day in advance and refrigerated.
- Serving: Serve warm as a vegetarian main dish.
- Variations: Add mushrooms or spinach for extra veggies.
- Storage: Store leftovers in an airtight container in the refrigerator up to 2 days.