Description
This vegetarian skillet pot pie is a comforting one-pan dish filled with hearty vegetables in a creamy sauce, all topped with a golden puff pastry crust. It’s perfect for a cozy dinner.
Ingredients
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- 1 sheet puff pastry, thawed
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup diced potatoes
- 1 cup frozen peas
- 1/2 tsp thyme
- 1/4 tsp black pepper
- Salt, to taste
- 2 tbsp all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream or plant-based cream
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat oven to 400°F (200°C).
- In an oven-safe skillet, heat olive oil or butter over medium heat. Add onion, garlic, carrots, celery, and potatoes. Sauté for 6–8 minutes until vegetables are slightly tender.
- Stir in thyme, salt, and pepper. Sprinkle flour over vegetables and cook for 1–2 minutes.
- Gradually stir in vegetable broth and cream. Bring to a simmer and cook until thickened, about 5–7 minutes. Stir in peas.
- Remove from heat. Roll out puff pastry slightly and place over skillet, trimming edges if needed. Cut slits in the top to vent.
- Brush with egg wash if desired. Bake for 20–25 minutes or until golden and puffed.
- Cool slightly before serving.
Notes
- Use plant-based cream and skip the egg wash for a vegan version.
- Can substitute or add vegetables like mushrooms, corn, or green beans.
- If using a non-oven-safe skillet, transfer filling to a baking dish before topping with puff pastry.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg