Vegetable Pot Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 671

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often less expensive and still provides nutrients.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can be healthier but may be more costly.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: biscuits

Phyllo dough is lighter, while biscuits are more affordable.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas are a great protein source and often cheaper.

Preheat the oven to 400°F.

In a large pot, heat olive oil over medium-high heat.

Add chopped mushrooms to the pot and season with salt and pepper. Cook for about 4-5 minutes until they start to cook down.

Chop the golden potato, parsnips, and butternut squash into similar sizes for even cooking.

Add butternut squash, potatoes, and parsnips to the pot. Season with salt and pepper and stir to combine. Cook for about 1 minute to blend flavors.

Add chopped sage, thyme, and poultry seasoning to the pot. Stir to combine.

Add about 3 tablespoons of butter to the pot and let it melt.

Sprinkle in about 1 tablespoon of flour and stir into the vegetables for about 1 minute to cook out the raw flour taste.

Pour in vegetable stock and stir. Let it cook over medium heat for about 15 minutes until the potatoes and butternut squash are halfway cooked.

Add frozen pearl onions and peas to the pot along with heavy cream and fresh parsley. Stir and let bubble on high heat for about 3 minutes to thicken slightly.

Defrost a sheet of puff pastry in the fridge overnight. Unroll it on a floured surface and roll it out to fit the casserole dish.

Transfer the vegetable mixture to a large casserole dish and level it out.

Place the puff pastry over the filling, tucking it in and making slashes on top for steam to escape.

Brush the top with egg wash or a mixture of milk and water, and sprinkle with salt and pepper.

Bake in the oven for 25-30 minutes until golden brown and puffed up.

Let the pot pie cool for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens