Fall Veggie Pot Pie

It’s hard to believe the weather we had this weekend?  What we thought was going to be a cold and wet one turned out to be quite nice.  Eric and I made the most of it, taking Maki on long walks through the woods.  On Saturday, we took a trip to The Fells Reservation in Medford, MA with our friend Courtney and her dog (and Maki’s best friend) Lola.  They romped through mud and puddles, chasing after each other to the point of exhaustion.

Despite the unseasonable temperatures, I still craved comfort food… and few things satisfy like a big, homemade veggie pot pie.  Gifts from our recent CSA box –  onions, potatoes, carrots, butternut squash, turnips – made for the perfect filler.  Coated with cream sauce and then topped with a flaky pastry… well, let’s just say it did the trick.

Fall Veggie Pot Pie

serves 4-6

Ingredients

2 tablespoons olive oil

2 yellow onions, diced

1 small butternut squash, peeled and cut into 1/4 inch cubes

2 carrots, peeled and cut into 1/4 inch cubes

2 russet potatoes, peeled and cut into 1/4 inch cubes

1/2 turnip, peeled and cut into 1/4 inch cubes

1 cup frozen peas, thawed

1 tablespoon fresh, flat leaf parsley, chopped

3 tablespoons butter

 1 1/2 tablespoons flour

1 1/2 cups vegetable broth

1/2 cup heavy cream

1 sheet frozen puff pastry, thawed

 

Instructions

1. Preheat oven to 375 degrees.

2. Place olive oil in a large saute pan and set to medium heat. Add the onions and cook for a minute.

3. Add the butternut squash, carrots, potatoes and turnip to the pan.  Season with salt and pepper and cook for another 6 minutes, stirring occasionally.  Mix in peas and take the pan off heat.

4. In a saucepan, heat the butter at medium heat.  Once it has melted, add the flour and whisk until combined.  Whisk in the vegetable broth 1/2 a cup at a time. Whisk in the heavy cream.  Remove from heat.

5. Pour cream mixture over cooked vegetables and toss to combine.  Mix in parsley.

6. Transfer mixture to a 9 by 9 glass baking dish.

7. Top with puff pastry sheet and fold into sides of pan.

8. Bake for 40 minutes or until the puff pastry is golden brown. Remove from oven and serve.

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  • October 22, 2012 - 6:42 am

    Carolyn - Hey, you were up near my neck of the woods if you were at the Fells! I run in there quite a bit. Your pot pie looks lovely…I need to invent a good almond flour pot pie topping and then I will make this!ReplyCancel

  • October 22, 2012 - 9:18 am

    Rachel @ Baked by Rachel - It looks too pretty to eat! I bet it tasted just as good without the standard chicken too!ReplyCancel

  • October 22, 2012 - 9:22 am

    Bev @ Bev Cooks - I just died a most glorious death.ReplyCancel

  • October 22, 2012 - 9:47 am

    Andrew Frishman - MMMNnnnn. . . I LOVES me some pot pie, especially when it flaky/crusty.

    Vegetales pastel de olla, y no me importaReplyCancel

  • October 22, 2012 - 12:12 pm

    Sommer@ASpicyPerspective - Sorry I heard nothing you said… All I can think about it diving into pot pies an petting cute animals simultaneously!ReplyCancel

  • October 22, 2012 - 12:36 pm

    Julia - And now I want pot pie. For breakfast.ReplyCancel

  • October 22, 2012 - 12:42 pm

    Wanda - We all love chicken pot pie in this house. It’s good to see your meatless version. This is my next pot pie for sure!
    Seeing your pictures took me back to my childhood, I grew up in Boston, MA and miss it dearly. We are now in Florida & during this time of year I miss the changes of the seasons and the cool breeze the most. I really loved this post!ReplyCancel

  • October 22, 2012 - 1:32 pm

    Michelle Collins - I love making veggie pot pies this time of year – I’ll have to try this recipe!ReplyCancel

  • October 22, 2012 - 1:51 pm

    Jeanette - I’ve been getting so many root vegetables and winter squash in my CSA Box too – this would be the perfect way to take full advantage of those fall vegetables!ReplyCancel

  • October 22, 2012 - 2:32 pm

    Shaina - Glorious comfort food after a day out in the brisk weather.ReplyCancel

  • October 22, 2012 - 2:57 pm

    Heather | Farmgirl Gourmet - What cute pupsters. There’s nothing better than a pot pie on a crisp fall day. Looks delish Brian!ReplyCancel

  • October 22, 2012 - 3:51 pm

    Vijitha - What a fan day! Pot pie sounds so comforting and looks so colorful with all the veggies. Delicious one pot meal.ReplyCancel

  • October 22, 2012 - 4:26 pm

    Lubna Karim - I am drooling over here….it has got my fav veggies in it….that’s an delectable recipe…ReplyCancel

  • October 22, 2012 - 5:16 pm

    Loretta | A Finn In The Kitchen - This looks so simple and delicious! This is one of my hubby’s favorite meals, so I’m going to have to make it again soon. I love fall pictures.ReplyCancel

  • October 22, 2012 - 5:50 pm

    Kimberley - LOVE. Both a perfect pot pie and, especially, that stunning image of fall woods. I could stare at that all day.ReplyCancel

  • October 22, 2012 - 7:26 pm

    Liz - Looks delicious and good to see a vegetarian version. Beautiful pictures, as always!ReplyCancel

  • October 23, 2012 - 12:17 am

    Sandy @ RE - Love the pups. Love the potpie. Beautiful, as always, Brian!ReplyCancel

  • October 23, 2012 - 12:34 am

    Laura (Tutti Dolci) - Beautiful fall colors and what a deliciously flaky pot pie!ReplyCancel

  • October 23, 2012 - 7:45 am

    Joanne - Nothing SCREAMS comfort like veggie pot pie, that’s for sure! I’m so glad to hear that your weekend away was so splendid!ReplyCancel

  • October 23, 2012 - 8:16 am

    Kiersten @ Oh My Veggies - I have been on a pot pie kick lately and this one sounds perfect. I love the dog photos–how cute that your dog has a best friend! Awww.ReplyCancel

  • October 23, 2012 - 10:22 am

    Lora @cakeduchess - The Fells Reservation looks like a beautiful place to run around. Look how happy Maki is! I was spoiled by just a couple of days of fall leaves in NYC this wkend. I miss it already. LOVE this easy fall recipe idea:)ReplyCancel

  • October 23, 2012 - 11:57 am

    Katrina @ Warm Vanilla Sugar - This is perfect for the season, and what an AWESOME friend you have :)ReplyCancel

  • October 24, 2012 - 3:43 am

    Sylvie @ Gourmande in the Kitchen - I miss the long walks in the forest, they were always so peaceful and restorative.ReplyCancel

  • October 25, 2012 - 3:22 am

    JulieD - Looks so good and comforting, Brian!! I want to curl up in front of a window with a piece of that pot pie!ReplyCancel

  • October 25, 2012 - 8:44 am

    MikeVFMK - This one calls to me. I have this thing for pot pies in fall and winter. It’s been one of my favourite comfort foods since I was a kid. And sadly, I have never made one myself. But that’s about to change. It’s great that this is filled with fall’s vegetables. Winner.ReplyCancel

  • October 25, 2012 - 11:19 am

    Joy - Ohhhhh, the pot pie looks wonderful.ReplyCancel

  • October 25, 2012 - 6:10 pm

    Karen - You captured a fall day in New England just perfectly…I can smell the leaves, feel the warmth in your kitchen and now I’m hungry for some vegetable pot pie. So nice.ReplyCancel

  • October 26, 2012 - 2:01 pm

    Kristen - Your dogs running around in the leaves is so picturesque. Perfectly fall, just like this pot pie!ReplyCancel

  • October 29, 2012 - 4:08 pm

    Chocolate Cranberry Galette - A Thought For Food - […] now is that apparently I’ve been really into comfort food lately. Soup, potato gratin, a pot pie… and now this galette. Maybe I just need a hug.  Or a cup of tea.  A glass of scotch. […]ReplyCancel

  • January 7, 2013 - 10:43 am

    Case of the Mondays? | A Cedar Spoon | A Cedar Spoon - […] Fall Veggie Pot Pie I know it isn’t Fall but man this looks perfect for those cold days when you need some […]ReplyCancel

  • November 4, 2013 - 11:22 am

    Meatless Monday with Fall Veggie Pot Pie | Ethical Green StoreEthical Green Store - […] on a classic recipe: pot pie. On the menu tonight is a fall veggie potpie that comes by way of A Thought for Food. This dish still has all the classic components of a pot pie (the creamy sauce and flakey crust) […]ReplyCancel

  • October 13, 2014 - 4:28 pm

    Just make do. Oh, and be creative! | Cómo perderse en España - […] we vegetarians don’t like to waste time cooking a turkey if we don’t have to! The recipe I found required the pie to be baked for 40 minutes. No problem, I’ll just use my […]ReplyCancel

  • November 27, 2014 - 12:20 pm

    Vegetarian Thanksgiving Recipes - […] Veggie Pot Pie […]ReplyCancel

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