Veggie Pot Pie with Phyllo Topping

Harsh New England weather dictates my cooking style, and comfort food reigns. Lately, I’ve been cutting fat, salt, and calories from my favorite stick to the ribs dishes without losing taste or flavor. 

A traditional Pot Pie is topped with a flaky crust which is absolutely deliciously decadent. I use phyllo and a veggie filling for a lighter version for the filling. Add cream and champagne for a French touch and a tempting healthier dish.

Serve with a salad and champagne, of course!


6 Servings

9 tablespoons butter, divided

2 leeks, sliced, white part only

1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced

3 garlic cloves, minced

2 cups no-salt vegetable stock

1 cup Brut champagne or dry white wine

1 cup heavy cream

1 package(10.5 ounces) frozen shelled edamame 

2 teaspoons chopped fresh thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoon cornstarch mixed with 1/2 cup water

12 sheets fresh phyllo pastry or frozen, thawed

2 tablespoons chopped fresh Italian parsley

1/2 cup finely grated Parmesan cheese

Step 1

Melt 3 tablespoons butter in a heavy large pot over medium-high heat. Add leeks, fresh mushrooms, and garlic; sauté until mushrooms are browned, about 8 minutes. Add stock, wine, cream, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Add edamame. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper if desired. Mix in parsley.

DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.

Step 2

Preheat oven to 425°F. Melt 6 tablespoons butter in a small saucepan; remove from heat. Place 1 phyllo sheet on the work surface (cover remainder with a sheet of wax paper, then damp towel). Brush the phyllo sheet with some of the melted butter. Using both hands, gently scrunch buttered phyllo sheet into a loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.

Step 3

Transfer mushroom mixture to a 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden about 20 minutes longer.




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