Harvest Vegetable Pot Pie

Name: Harvest Vegetable Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
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

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Welcome to a cozy culinary escape with our Harvest Vegetable Pot Pie! This recipe is packed with hearty vegetables and topped with flaky puff pastry, making it perfect for those crisp autumn nights. Let's dive into this comfort food classic that's sure to warm your heart and soul.

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Ingredients for Harvest Vegetable Pot Pie

Olive oil is your base for sautéing, adding a rich depth of flavor. Onion and garlic form the classic aromatic duo, infusing the dish with a savory foundation. Carrots and peas bring sweetness and freshness, while sweet potato adds a comforting, earthy texture. Flour acts as a thickening agent, creating that creamy, rich filling. Vegetable broth enhances the flavors, and dried thyme adds a hint of woodsy aroma. Salt and black pepper balance everything out. Heavy cream makes the filling indulgently smooth. And of course, puff pastry provides the golden, flaky top you're going to love. The final touch is a beaten egg to give the pastry a gorgeous sheen.

Tips & Tricks

If you find the filling too thick, add a splash more broth.
For a vegan version, substitute heavy cream with coconut milk and skip the egg wash.
Keep the puff pastry cold for easier handling and a flakier finish.

Serving Suggestions

This pot pie pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a heartier meal, serve alongside roasted Brussels sprouts or a simple garlic bread to soak up every bit of that creamy filling.

Frequently Asked Questions

Can I make this ahead of time?: Yes! Prepare the filling and store it in the fridge for up to a day. Assemble with puff pastry before baking.
Can I freeze leftovers?: Absolutely. Wrap individual portions in foil and freeze. Reheat in the oven for best results.
What if I don’t have puff pastry?: You can use pie crust or even biscuit dough as a substitute.

Harvest Vegetable Pot Pie Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). This ensures it's hot and ready for the pot pie. Then, grab a large skillet and heat up some olive oil over medium heat. Toss in the diced onion and minced garlic. Sauté these until the onion becomes translucent, releasing a lovely aroma.

Next, add the sliced carrots, peas, and sweet potato cubes into the skillet. Cook them for about 5 to 7 minutes, stirring occasionally, until they start to soften. You want them to still have a bit of bite since they'll continue cooking in the oven.

Sprinkle the flour over the vegetables and stir well to coat them evenly. This step is crucial for thickening your filling. Slowly pour in the vegetable broth while stirring constantly. This will help to prevent any lumps from forming and ensure a smooth consistency.

Now, add the thyme, salt, and black pepper, stirring them into the mix. Let the whole thing simmer for about 5 minutes, then stir in the heavy cream. This will make the filling luxuriously creamy.

Transfer the vegetable mixture into a baking dish. Drape the puff pastry over the top, gently pressing down on the edges to seal it. Brush the top with the beaten egg and cut a few slits in the pastry to let steam escape during baking.

Place the dish in your preheated oven and bake for 25 to 30 minutes. You'll know it's ready when the crust is beautifully golden brown. Let it cool for a few minutes before serving to allow the filling to set a bit.

Why You'll Love This Recipe

It's a one-pan wonder, minimizing cleanup.
Loaded with seasonal vegetables, it's a nutritious delight.
The puff pastry crust adds a satisfying flaky crunch.
Perfect for meal prep and leftovers taste even better!

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

Step-by-step 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.

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