Give chicken pot pie a break and try this delicious spring vegetable version.
Imagine the pot pie of your childhood.
A rich, but still light pot pie that makes the most of fresh spring vegetables.
Credit: Johnny Autry; Food and Prop Styling: Charlotte L. Autry
That’s right: You won’t find any chicken in our Creamy Vegetable Pot Pie.
Trust us when we say that you won’t even miss the meat.
Be sure to cook your pot pie in a cast-iron panthis vegetable pot pie recipe is a one-pan wonder.
If you’re really missing the meat, feel free to add rotisserie chicken to your pot pie.
This pie is weeknight-easy thanks tofrozen puff pastry.
Talk about a gorgeousall-in-one meal.
Ingredients
2tablespoonsunsalted butter
2tablespoonsextra-virgin olive oil
1(8-oz.)
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 12 teaspoon of the kosher salt.
Sprinkle evenly with flour.
Add stock; bring to a boil over high.
Reduce heat to medium-high.
Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes.
Set aside to cool slightly, about 5 minutes.
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.
Stir together egg and 1 tablespoon water in a small bowl.
Stir peas into warm vegetable mixture in skillet.
Brush pastry with egg mixture; sprinkle with flaky sea salt.
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.
Sprinkle with remaining 1 teaspoon thyme.
