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A golden brown vegetable pot pie in a white dish with a flaky puff pastry crust and creamy vegetable filling.

Creamy Vegetable Pot Pie with Golden Puff Pastry

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry, thawed
  • 1/4 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots , peeled and sliced into rounds
  • 2 stalks celery , sliced
  • 2 cloves garlic , minced
  • 1/3 cup all -purpose flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 medium russet potatoes, peeled and diced into 0.5-inch cubes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg , beaten

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large pot or Dutch oven, melt butter over medium heat. Sauté onion, carrots, and celery until softened, approximately 7 minutes.
  3. Add garlic and diced potatoes; cook for an additional 2 minutes.
  4. Whisk in flour and cook for 1 minute to create a roux, stirring constantly to prevent burning.
  5. Gradually whisk in vegetable broth and heavy cream. Simmer until the sauce thickens and potatoes are fork-tender, about 12 minutes.
  6. Stir in frozen peas, corn, thyme, rosemary, salt, and pepper. Remove from heat.
  7. Transfer the vegetable mixture into a 9x9 inch baking dish or 2-quart casserole dish.
  8. Roll out the puff pastry sheet on a lightly floured surface to fit the top of the dish. Place over the filling and crimp edges to seal.
  9. Cut three 1-inch slits in the center of the pastry to allow steam to escape during baking.
  10. Brush the entire pastry surface with the beaten egg wash for a golden finish.
  11. Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown.
  12. Allow the dish to rest for 10 minutes before serving to set the sauce.