“This Autumn Vegetable Pot Pie is the definition of hard core comfort food to me. But what you wouldn’t expect is that this is also really easy to make. It is about 30 minutes in the making, and then you can pop it in the oven and walk away until dinner. It is the kind of meal that makes your family feel like you really made the effort on a weeknight. It is also delicious and pretty enough to make for a cozy dinner with friends on a weekend.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy pot, melt the butter over medium heat and cook until browned.
  2. Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes.
  3. Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
  4. Add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (The veggies will look a little gummy.) Cook for about 2 minutes until the raw flour flavor is cooked off.
  5. Add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
  6. Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt.
  7. Preheat an oven to 350 degrees F.
  8. Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.).
  9. Roll out the sheet of puff pastry with the 1 Tablespoon of flour. Drape the sheet of puff pastry over the top of the pie dish and the stew.
  10. Brush the top of the pie with the cream. Cut a few slits in the top of the pie crust, to let the steam escape.
  11. Place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.).
  12. Serve hot!

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