This creamy vegetarian pot pie will soon become a family favorite!
Filled with fresh vegetables, creamy cheese sauce, and topped with your favorite croissant pastry, it’s the meatless meal everyone will love.
Pot pie is famous for being a comfort food classic.
There is something about the creamy center topped with a flaky crust that makes everyone’s mouth water. The beauty of this recipe is that there couldn’t be an easier way to get in vegetables that you use every day! You’ll likely have these ingredients in your fridge now!
So pop open the fridge and get ready for a meatless, delicious meal everyone will love!
Creamy Vegetarian Pot Pie
Ingredients
- 1 onion
- 2 leeks, washed & finely chopped
- 4 medium carrots, peeled & cubed
- 1 head of brocolli florets, chopped
- 4 garlic cloves, crushed
- 1 cup frozen peas
- 1/2 cup water
- salt & pepperr
- 1 roll puff pastry, thawed
- 1 egg, beaten
Bechamel Sauce
- 1/2 cup butter cubed
- 1/2 cup flour
- 2-3 cups whole milk
- pinch cayenne pepper
- 1/2 tsp mustard powder
- 1/4 tsp ground nutmeg
- salt & pepper
- 1-2 cups grated cheddar cheese
Instructions
- Preheat the oven to 350F
- Saute onion, leek, carrot, and garlic in a tablespoon of olive oil until soft and starting to caramelize.
- Add the broccoli, peas, and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife. If there is a lot of liquid in the pan, drain before combining with the sauce.
- Prepare the bechamel sauce below. Pour cheese sauce over the cooked vegetables and mix.
- Transfer the filling to a baking dish.
- Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash.
- Place the pot pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown. and puffed.
- Remove and allow to rest for 5-10 minutes before serving.
Bechamel Sauce
- Melt the butter in a saucepan then add the flour.
- Whisk until smooth then slowly pour in the milk a little at a time.
- Whisk continously until the sauce is thick then turn down the heat, add the spices and allow to simmer, stirring, until the sauce is thick and cooked through (this takes around 7-10 minutes on a gentle heat).
- Once the sauce is cooked (completely smooth with no flouriness) season to taste.
- Remove the pot from the heat and stir in cheese until creamy.
Vegan and plant-based foodies can easily switch to a vegan bechamel!
For those busy cooks who want to make it as simple as possible, use your family’s favorites or whatever veggies you have on hand along with a quick flour, milk, and cheese sauce to top! We even used Pillsbury Grands! croissants as our puff pastry in a bind!
Everyone is going to love this dish regardless of the substitutes or shortcuts!
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