Vegetable Pot Pie

A deliciously creamy vegetable pot pie with crispy puff pastry. Perfect for a cosy weeknight dinner, this can be on the table in an hour!

Course Dinner

Cuisine American, British

Prep Time 10

Cook Time 50

Servings

Calories 660kcal

Author Michelle Alston

Ingredients

1 tablespoon olive oil
1 medium brown onion (approx 1 ¼ cups once chopped) finely chopped
1 medium leek (approx 1 heaped cup once sliced) cleaned then sliced
1 tablespoon butter
280 g /approx 3 heaped cups chestnut(brown) mushrooms wiped clean, larger mushrooms sliced, smaller mushrooms cut in half or quarters.
2 cloves of garlic minced
80 ml / ⅓ cup of white wine
1 heaped tbsp plain flour (all-purpose flour)
1 heaped tsp English mustard
2 tablespoon creme fraiche
300 ml / 1½ cups of vegetable stock made with 2 teaspoons of vegetable bouillon or 1 stock cube and 300ml/ ½ a pint of boiling water.
2 medium carrots peeled then cut in half lengthways then sliced.
180 g /2 cups of broccoli cut into florets
80 g /¾ of a cup of frozen peas
4 or 5 sprigs of fresh thyme leaves picked
1 x 320g sheet of store-bought pre-rolled puff pastry 1 rectangular sheet measuring approximately 350mm x 230mm (14in x 9in)
1 medium egg beaten
1 teaspoon cornflour (cornstarch) optional
1 - 2 tablespoon milk optional
½ teaspoon sea salt flakes
½ teaspoon freshly cracked black pepper

Instructions

Preheat the oven to 180C(356F) fan / 200C (392F) conventional oven.
Heat 1 tablespoon of olive oil in a large saute pan.
Add the chopped onion and the sliced leek along with ¼ teaspoon of salt. Cook over medium heat until the onion is translucent and springy and the leek is creamy and soft. This can take 10 to 15 minutes.
Add 1 tablespoon of butter to the pan then add the sliced mushrooms. Cook for a few minutes then stir in 2 cloves of minced garlic. Cook for a minute.
Turn up the heat then pour in the white wine. The wine should sizzle the minute it hits the pan. Stir well and then once the wine has reduced a bit return the heat down to medium again.
Add 1 heaped tablespoon of plain/all-purpose flour, 1 heaped teaspoon of English mustard and 2 tablespoons of creme fraiche to the pan and stir well until you have a roux like consistency.
Now start slowly adding the stock, stirring the mixture in the pan all the time.
Once all the stock has been added add the sliced carrots and the thyme to the sauce.
Season with ¼ teaspoon of salt and ½ a teaspoon of freshly ground black pepper. Simmer for a few minutes until the sauce thickens.
If you prefer a thicker filling, like me, then mix 1 teaspoon of cornflour(cornstarch) with 1 or two tablespoons in a small bowl. Pour that into the sauce and stir the sauce until it is thickened.
Finally, stir in the broccoli.
Transfer the filling to a large pie dish, I use a round pie dish that measures in at 10in/25.5cm in diameter and 2.5in/6.5cm deep.
Roll out the pastry to fit your pie dish, cut it into a round shape if your pie dish is round. The pastry should be slightly larger than your pie dish. Using a sharp knife gently score the pastry being careful not to cut through the pastry.
Place the pastry over the pie, tuck the edges of the pastry under the lip of your pie dish all the way around. If you are using a rectangular pie dish then just let the pastry edges fall into place. It's ok if it folds over itself around the edges.
Place the pie on a baking tray then pop it in the oven and bake for 20 to 30 minutes. Until the pastry is golden brown.
Remove from the oven and leave to cool slightly before serving.

Notes

Pastry - I use a store-bought pre-rolled puff pastry to make this pie. Unrolled it is a rectangular sheet measuring approximately 350mm x 230mm (14in x 9in). I roll it out further to fit my round pie dish. You can use shortcrust pastry if you prefer and still get very good results.
Pie Dish - My pie dish measures in at approx 10"/25.5cm in diameter and 2.5″/6.5 cm deep.
Mushrooms – Chestnut or brown mushrooms work best for this pie, I have made this with wild mushrooms too which worked really well. You can also use white button mushrooms to make this. I like a mixture of big and small mushrooms in this pie, I slice the bigger mushrooms and cut smaller mushrooms into halves or quarters.
Vegetables – This pie filling is very flexible so you can add in different veggies according to what you have in your fridge. I have made this using a variety of veggies. Butternut squash, potatoes and parsnips work really well in here too.
Creme fraiche – I use full-fat creme fraiche to make the result is a lovely creamy sauce. You can use low-fat or half-fat creme fraiche if you wish, you will still get a good result.
White wine – You can omit the wine if you wish, it does add a lovely flavour to the sauce but I have made it without wine and it still tastes great.
Stock – I make my stock using 2 teaspoons of vegetable bouillon and just under half a pint of boiling water. If you wanted to use stock cubes I would use a whole stock cube dissolved in the same amount of water.
Mustard – English mustard is best for this sauce if you don’t have it you could substitute it for Dijon mustard.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 4 and does not include mash.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.

Nutrition