I love winter.
Actually, I take that back. I love Florida winters…and California winters….and Texas and Georgia winters, too! I like Chicago winters for about 12 hours and Milwaukee winters are fun when you’re inside wearing puffy vests, drinking red wine and watching the snow fall at a distance…..key: at a distance.
But mostly, I just love wintery food. Pot pies, beef stew, chicken and dumplings, CHRISTMAS COOKIES. You catch my drift.
This right here is a wintery vegetarian version of my favorite chicken pot pie recipe! And it’s good. Oh, it is ever good. It’s loaded up with root vegetables, mushrooms and squash (no peas allowed) in the most creamy veggie sauce I’ve ever created. Then it’s topped with a buttery flaky puff pastry sheet and baked till golden. You down?
I got these cute Le Creuset cocettes on sale at Sur la Table and they make the perfect little homes for individual pot pies. I’m in love with miniature things, by the way. Miniature pots, miniature tarts, miniature sticky bun Christmas tree ornaments…I’m such a girl. Anyway! You don’t have to have these little pots to make this pot pie recipe but they sure look cute. You could also just use a 9 x 13 inch glass casserole dish and I promise, it will taste just as good!
I don’t know about y’all, but after chopping all my vegetables, cooking my vegetables and making my sauce, the last thing I want to do is also slave away on the perfect crust. Using frozen puff pastry sheets is the perfect solution! I especially love the Dufour All Butter Puff Pastry that can be found in the frozen section at most Whole Foods. It’s so easy—you just thaw out, unwrap, roll and cover. You seriously can’t mess this up.
Butternut squash, sweet potatoes, parsnips, carrots, mushrooms, leeks and onion are the central characters of this homey, comforting dish. Oh, and cream!!! Can’t forget cream.
Make this soon, guys! It makes winter so much better.
Winter Vegetable Pot Pies
makes 4 individual pot pies or one large pot pie
1 large parsnip, peeled and chopped
1 1/2 cups peeled and cubed butternut squash
1 large sweet potato, peeled and cubed
2 carrots, peeled and diced
1/2 yellow onion, diced
1/2 leek, thinly sliced
1.5 tbsp olive oil
8 oz mushrooms, sliced
1/2 cup flour
1 quart vegetable broth
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1/4 cup cream
1 box defrosted puff pastry
1 egg, lightly beaten
Bring a large pot of water to a boil. Add the sweet potato, butternut squash and parsnip cubes and simmer until just tender—about 10-15 minutes. Drain and set veggies aside.
In another large pot, heat the olive oil over medium heat. Add the onion and leeks and saute for about 5 minutes until tender. Then, add the carrots and mushrooms and continue to saute for another 10 minutes until carrots are tender. Sprinkle with the flour and mix until combined.
Add the vegetable stock and cream and raise the heat to high. Add salt, pepper and oregano and bring mixture to a boil, stirring continuously until very thick.
Add cooked root veggies to the pot and season additionally to taste.
Preheat oven to 425.
Roll out puff pastry on a floured surface and slice into four large squares (if making individual pies). If making just one pie, leave the puff pastry in one large rectangle.
Divide filling amongst four miniature oven-safe cocettes or a 9 x 13 inch casserole dish. Drape pastry over the tops of the cocettes (or over the top of the dish) and brush with beaten egg.
Bake pot pies for 10 minutes then lightly cover with tin foil and bake for an additional 20 minutes, until pastry is deep golden brown and puffy. Serve immediately.