Veggie Pot Pie

I usually made a hearty Pot Pie in the cold winter months when the snow and wind blanket my home in wintery New England. However, this spring, I lightened up my Pot Pie by making an all-vegetable version, and I went crazy with a flaky puff pastry topping.

Puff pastry is easy to use, turning you a master pâtissier. It is magical how flat sheets of dough puff into golden pastry in the oven.

You can experiment with different veggies; I used a traditional mix. Have fun with your cooking!


2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 (8-oz.) package sliced baby bella mushrooms

4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces

2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)

½ teaspoons salt

¼ cup all-purpose flour, plus more for work surface

3 cups vegetable stock

3 tablespoons heavy whipping cream

2 tablespoons greek yogurt  

2 tablespoons whole-grain mustard

2 teaspoon dried thyme leaves, divided

1 [17.3-oz.] package), frozen puff pastry, thawed

1 large egg, lightly beaten

6 ounces fresh English peas

1 teaspoon flaky sea salt


1. Preheat oven to 425°F with rack in lower third position. Heat butter and 

oil in a 10-inch cast-iron skillet over medium-high until butter is melted 

and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, yogurt, mustard, and 2 teaspoons of the thyme. Set aside to cool slightly, about 5 minutes.

2. Meanwhile, roll pastry sheet out onto a lightly floured work surface into a 12-inch square. Cut evenly into 3 (4-inch-wide) strips. Cut each strip evenly into 6 triangles. Repeat with second puff pastry sheet. Stir together egg and 1 tablespoon water in a small bowl. 

3. Stir peas into warm vegetable mixture in skillet. Arrange pastry triangles in a circle pattern over mixture, leaving a slight (about ½-inch) overhang around skillet edges and slightly overlapping triangles. Brush pastry with egg mixture; sprinkle with flaky sea salt and remaining thyme.

4. Place a baking sheet lined with aluminum foil on oven rack; place skillet on sheet. Bake in preheated oven until pastry is golden brown and filling is bubbly around edges, about 30 minutes. Remove from oven; let stand 10 minutes.




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