Description

This Farmers Market Pot Pie is a hearty and comforting dish packed with a colorful medley of fresh vegetables, simmered in a creamy wine-infused sauce, and topped with flaky puff pastry. Perfect for showcasing seasonal produce, this pot pie is a satisfying vegetarian meal that blends rich flavors with a crisp golden crust.

Ingredients

Scale

Vegetables

3 carrots, chopped
3 celery stalks, chopped
1/2 yellow onion, chopped
6 whole button mushrooms, sliced
1 clove garlic, minced
1/2 head cauliflower, rough chopped
1 bunch broccolini, rough chopped
1 whole sweetpotato, chopped

Cooking Fat and Seasonings

1 tablespoon olive oil
1 tablespoon butter
3 tablespoons butter (for sauce)
1 tablespoon fresh tarragon, rough chopped
Salt and freshly ground black pepper, to taste

Sauce Ingredients

3 tablespoons white flour
1/2 cup white wine (Sauvignon Blanc)
2 cups vegetable or chicken broth
1/2 cup heavy cream

Pastry

2 puff pastry sheets, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the pot pie.
Sauté Vegetables: In a skillet over medium heat, warm the olive oil and 1 tablespoon butter. Add chopped carrots, celery, onion, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are tender. Add minced garlic and sauté for an additional minute. Remove the vegetables from the skillet and keep them warm.
Cook Broccoli, Cauliflower, and Sweet Potato: Bring a pot of water to a boil. Add the broccolini, cauliflower, and chopped sweet potato. Boil for 7-8 minutes until tender. Drain thoroughly using a colander.
Prepare the Sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for about 30 seconds until it turns a light golden brown. Gradually whisk in the white wine, stirring to combine. Next, whisk in the broth and heavy cream, stirring continuously to create a smooth sauce. Season with salt, pepper, and add chopped tarragon. Simmer the sauce for about 10 minutes until it thickens.
Combine Vegetables and Sauce: Add all cooked vegetables to the thickened sauce and stir gently to combine everything well. Remove from heat.
Assemble the Pot Pie: Cut the thawed puff pastry sheets into triangle shapes. Arrange the triangles over the vegetable mixture in the skillet or a suitable baking dish, overlapping them to fully cover the filling. Tuck in a few larger pieces of fresh tarragon between the pastry triangles. Brush the pastry generously with the beaten egg to achieve a golden, glossy finish.
Bake: Place the assembled pot pie in the preheated oven and bake for 35 minutes or until the puff pastry is golden brown and bubbling around the edges. Once baked, let it sit for a few minutes before serving.

Notes

You can substitute the white wine with additional broth or apple cider for a non-alcoholic version.
Ensure vegetables are cut uniformly to cook evenly.
For a Vegan version, replace butter with plant-based margarine, heavy cream with coconut cream, and use a vegan puff pastry and egg substitute for brushing.
Make sure the puff pastry is properly thawed to prevent cracking during baking.
Leftover pot pie can be refrigerated and reheated gently in the oven.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Sautéing, Boiling, Baking
Cuisine: American

Nutrition

Serving Size: 1 pot pie serving (approximately 1/4 of recipe)
Calories: 460 kcal
Sugar: 7 g
Sodium: 350 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 65 mg

Keywords: farmers market pot pie, vegetable pot pie, puff pastry pot pie, vegetarian pot pie, seasonal vegetable recipe