Vegetable Pot Pie is a classic American comfort food, perfect for Sunday supper, or as the centerpiece for a vegetarian holiday meal to replace the meat.
1sheetfrozen puff pastry (or homemade) , thawed (see notes)
1egg white, beaten with 1 tablespoon of water
Instructions
Prep steps
About 30 minutes before you start, take puff pastry out of the freezer and place in the fridge to thaw.
Finely chop garlic. Wash and chop leeks, potatoes, carrots, and celery into ½-inch pieces. Chop fresh sage and get out the dried oregano and have it ready by the stove.
Cook the filling
Melt butter in a medium saucepan over medium heat. Add garlic, leeks, potatoes, carrots, celery, sage, oregano, salt, and black pepper. Sauté until vegetables start to soften and cook, about 10 minutes.
Add flour and use a wooden spoon to mix it thoroughly into the vegetables. Add vegetable broth or water and stir well. After it starts simmering, add the milk and stir well. Continue stirring and simmering until the gravy is smooth.
Add frozen peas and continue to cook until the mixture begins to thicken (5-10 minutes). Transfer to a casserole dish.
Preheat oven to 400 degrees Fahrenheit.
Prepare the pastry
Take the puff pastry out of the fridge and open up 1 sheet of puff pastry. Roll gently with a rolling pin to smooth any creases. Work quickly because you don't want the pastry to thaw as it becomes very soft. Use a knife to trim the pastry to about ½ inch larger than the diameter of your baking dish. Place the pastry on top of the stew and tuck the edges gently down into it. Cut steam vents into the top of the pastry with a sharp knife. Use a brush to top the pastry with beaten egg white.
Bake the pot pie
Place your baking dish on a baking sheet if there is a chance it could run over. Bake uncovered in a 400 degree oven until pastry is golden brown, and the filling is bubbling, about 20-25 minutes.
Notes
PastryIn the U.S. puff pastry is sold frozen in packages of two. You will need one sheet for this recipe. After defrosting you can place the pastry back in the freezer for another use. To serveServe immediately. Use a knife to cut into the pastry to create portions, then scoop it out with a large serving spoon. To complete the meal, add a green salad and roasted asparagus.