I don't eat meat, and while my husband does I don't normally cook meat at home. It can be a hassle trying to cook two different meals, so often times I have to try to think of things that can make us both happy.
Enter the world of my vegetarian pot pie. Seriously, guys, this pot pie will make even the most carnivorous human drool. It's so good that you won't even notice there's no meat. But, if you want to add some to it simply cook up some turkey or chicken and toss it in with the veggies.
Most pot pies use a pie crust, but I use puff pastry for mine. It keeps the pie moist and you don't get that "please pass the water" feeling after having a few bites. Honestly, I don't understand why ALL pot pies aren't made with puff pastry! I also add a touch of white wine to the gravy. That part is optional, but honestly I just really love the taste of the gravy with the white wine added (I swear this doesn't reflect my character, I'm honestly not a big wine fan!).
While you're welcome to follow my recipe to a T, you're also able to experiment with this recipe. Personally I always make the gravy the same exact way, but I often times change up what goes inside the pot pie. I have made it with broccoli, cauliflower, zucchini, corn, pretty much anything! If I have an abundance of garden veggies I will cook them up, add the gravy, and away we go! That's the best part about cooking, right? You get to experiment. Whereas with baking, god-forbid, you forget one pinch of flour and then your entire cake is pudding. Pudding cake? Don't laugh, it's definitely unintentionally happened.
So here's my famous pot-pie recipe! Enjoy, experiment, and have fun!
Recipe
Ingredients:
4 Medium Potatoes (Russet or Yukon Gold)
3 Tablespoons of Olive Oil
1 Large onion, chopped
5-6 Large carrots, peeled and diced
3 Tablespoons butter
1/2 Cup flour
1/2 Cup milk (Half and Half can be used for a creamier gravy)
2 Tsp salt
2-3 Tsp thyme
1/4 Cup white wine
1 1/2 cups frozen peas (thawed)
2 Sheets puff pastry (pepperidge farm puff pastry is always my go-to)
Directions:
1) Preheat oven to 400 degrees.
2) Pierce potatoes and cook in the microwave 10-13 minutes. Allow the potatoes to cool while cooking the rest of the veggies.
3) Heat oil in a large pot. Once oil is hot add the onions and cook until caramelized. Add the carrots and cook until they are tender. **At this point if you are adding any other veggies to your pot pie, do that now and cook with the carrots and onions**
4) Remove veggies from heat, dice potatoes into 1" cubes and add potatoes and veggies to a large bowl.
5) Reduce heat to medium and add butter to the pan that you cooked the veggies in. Once butter is melted stir in flour to create a roux. Stir roux for 1 minute.
6) Slowly add milk and whisk milk and roux together. Then add vegetable broth, thyme, and salt. Continue to cook until sauce has reduced and thickened. Stir in white wine and cook for about 1 minute.
7) Add gravy mix to vegetables and fold. Add peas. Split filling between 2 pie dishes and bake at 400 degrees for about 15 minutes.
8) Remove pies from oven and add puff pastry on top. Make slits into the dough to allow steam to escape. Bake until dough is puffed and brown.
Let stand for about 10 minutes.
**If you are adding meat to your recipe cook the chicken/turkey first and then fold into the veggie/sauce mix.
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