Harvest Vegetable Pot Pie
A comforting and hearty pot pie brimming with the flavors of autumn, featuring a medley of carrots, peas, and sweet potatoes in a rich, savory sauce, all enveloped in a buttery, flaky crust.
Prep time: 20 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
1 cup peas
1 large sweet potato, peeled and cubed
2 tbsp all-purpose flour
2 cups vegetable broth
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream
1 sheet puff pastry
1 egg, beaten
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent.
3. Stir in the sliced carrots, peas, and sweet potato cubes. Cook for about 5-7 minutes until the vegetables begin to soften.
4. Sprinkle flour over the vegetables and stir to coat evenly.
5. Gradually add the vegetable broth, stirring constantly until the mixture thickens.
6. Add the thyme, salt, and black pepper, then stir in the heavy cream. Simmer for another 5 minutes.
7. Transfer the vegetable mixture into a baking dish and cover with a sheet of puff pastry, sealing the edges.
8. Brush the pastry with beaten egg and cut slits on the surface to allow steam to escape.
9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
10. Let it cool for a few minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
