Spring Vegetable Pot Pie

When I saw this recipe from feasting at home on foodgawker, my jaw dropped. I decided I HAD to make it. So I originally made this recipe almost word-for-word. Okay, so I actually changed quite a bit. I took out the tofu and the nutritional yeast, plus we opted in corn, because duh! I also skipped the step to blanch the potatoes, whoops! And I used regular pastry dough instead of the vegan kind, but whatever floats your boat!

The first time that I made it, we chose to use carrots, fennel, mushrooms, corn and peas. The fennel gave it a great bright and interesting taste that blended perfectly with the tarragon, but finding a good fennel bulb proved to be somewhat difficult!

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I loved the recipe so much that I just had to make it again for some friends the other night. This time, I changed up the recipe even more! I chose carrots, asparagus, mushrooms, corn, and…white beans – to throw in some protein! I also swapped out the broth for water and used significantly less so it was a heartier and thicker filling, plus it didn’t leak!

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Best part about making it twice means twice as many pictures!

Spring Vegetable Pot Pie
2 T Oil
1/4 c. Flour
2 c. Water
1 c. Onion, diced
2 T. Garlic, minced
1 c. Carrot, diced
1 c. Asparagus or 1 c. Fennel, sliced
1 c. Mushrooms
1 12 oz. can of White Beans, drained and rinsed or 1 c. Peas
1-2 Large Russet Potatoes, peeled and diced
2 tsp Dijon Mustard
1/3 c Dry White Wine
1 T. Fresh Thyme
2 T. Fresh Tarragon
Salt and Pepper to taste
1 package or pre-made puff pastry dough
Preheat the oven to 400F
Saute onions and garlic on medium to high heat until the onions become translucent. Add in your vegetables being mindful of their cooking speeds and the liquid they release. Meaning, toss in the mushrooms and let them release some moisture, then throw in the potatoes and carrots. Throw in the corn and asparagus last!
Turn heat to medium low and saute until vegetables are close to being done, but could still use maybe 2-3 more minutes, about 12 minutes. Splash with wine, and cook on med heat until it evaporates, about 5 minutes.
Stir in flour and cook one minute while stirring. Add water and mustard and stir until it just comes to a boil and thickens. Fold in the white beans! Turn the heat off! Add fresh tarragon and thyme and stir up until it becomes fragrant! If you prefer a soupier pot pie, then feel free to use the original measurement of 3 c. of water or broth.
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See the difference? Whichever looks tastier to you – go for it! Note that they do get a little soupier while baking so the right side wasn’t totally dry!
Fill greased oven proof ramekins or baking dish. Our recipe fit perfectly into my 4 beautiful lion’s head bowls!
IMG_0256Roll out Puff pastry dough to fit what you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them. We liked to make fun designs on the top like letters and shapes!
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Bake for 20-30 minutes until puffed and golden. Then you can crack into that crust like a crème brûlée and dig in!
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I love this dish! You feel like a scavenger searching for all kinds of goodies inside this bowl! All the vegetables provide for some fun different textures inside and it is incredibly flavorful! It is a super delicious and hearty meal that is a great crowd pleaser! Plus, the puff pastry on top really makes you look and feel super gourmet – even if it is store-bought Pepperidge Farm. Shh!
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Enjoy and love on this beautiful weather!
Love,
Mimi
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