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
Ingredients:
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
Directions:
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.
Time:
1.25 hours
Katrina
December 14, 2011 at 3:58 amThis sounds absolutely delicious!
Caroline
December 14, 2011 at 4:16 amYum!
I’ve got left over Phyllo dough in the fridge. Any thoughts on making that work as the crust?
jenna
December 14, 2011 at 6:47 amPhyllo dough would work! Just prepare it the same way you would the puff pastry and you might need to adjust baking time a little bit
kathleen @ the daily crumb
December 14, 2011 at 4:18 amthese are so pretty!!
as a chicago girl i have no choice but to embrace these ridiculous winters.. but good, cozy food certainly helps 🙂
Blog is the New Black
December 14, 2011 at 4:20 amLooks terrific- love the idea of changing up the filling!
Jackie
December 14, 2011 at 4:20 amJust added it to my “must-make” recipe list. I made your peppermint mocha cookies yesterday…and oh my word…those lil things are so yummy!!
Karlee
December 14, 2011 at 4:36 amthanks for making a veg version! definitely making this.
Joelle (On A Pink Typewriter)
December 14, 2011 at 4:39 amI love winter foods but not really winter too. 😉 These look AMAZING. Will be making asap.
Emily @ The Finicky Farmer
December 14, 2011 at 4:47 am*swoon*
I cannot wait to try this one. Perfect for those frosty nights…!
Sabrina @ Radioactive Runner
December 14, 2011 at 4:57 amHave you ever been to Canada? You would *hate* our Winters!
This looks really good though.. like comfort food!
jenna
December 14, 2011 at 6:47 amI’ve been to Quebec and loved it, actually! I’m itching to go to Vancouver now that I live on the west coast! All that yummy maple syrup makes up for the cold….heh heh heh
Jen
December 14, 2011 at 11:53 amVancouver doesn’t get that cold. It’s not a true Canadian winter!
Bev Weidner
December 14, 2011 at 4:58 amI need no convincing, lover. I’m ALL. OVER. THIS.
Jen
December 14, 2011 at 5:02 amIt’s like stew in a bread bowl! Just an aside – when you link to another post or site, is it possible to have it open in another ‘window’? It stays in the same window, and then I find something else and forget what I was originally reading!
Meghan @ Struggle Muffins
December 14, 2011 at 5:11 amI feel the same way about winter. It’s fun, until it starts to FEEL brutally cold. Winter food is where the party’s at, and these bread bowls look DIVINE.
Angela @ Eat Spin Run Repeat
December 14, 2011 at 5:11 amLOL I love the comment about the Christmas ornaments because I have a mini mixer hanging on my tree! And your cocettes are super cute! I don’t think I’d mind Florida or Texas winters either, but I can guarantee you that you probably would like Ontario winters for all of about 2 seconds. 😉
Samantha
December 14, 2011 at 5:24 amOh This looks so good ! Pot pie is one of my favorite foods ever! I can’t wait to try this !
I saw mini cocottes at work the other day it was a huge struggle not to buy a bunch of them as I didn’t know what I would do with them but now I just might pick them up, as I too love mini things.
Molly @ RDexposed
December 14, 2011 at 5:28 amThat’s funny because mushrooms are the ones uninvited to my party every time.
katie @KatieDid
December 14, 2011 at 5:33 ammmm very cute and comforting. I love the tiny ramekins, I make little mousse’s or the extra pie filling in those and it’s perfect.
Amanda
December 14, 2011 at 5:42 amI also love miniature everything. These are adorable! I wonder if I could make them in ramekins?
My husband LOVES pot pie and your version sounds perfect for the wintery Boston weather.
jenna
December 14, 2011 at 6:46 amYou could! Just reduce cooking time to 5 minutes to start then 10 minutes covered with foil!
Kara
December 14, 2011 at 5:49 amHi Jenna- off topic here but could you give me your top fav picks? Got a gift card and do t know where to start? I know you used to top basketballwork in studio where they sold Lulu! Thanks so much!!
megan @ whatmegansmaking
December 14, 2011 at 5:49 amLooks great Jenna! I’ve seen the puff pastry thing before but haven’t tried it. I agree, I don’t want to make a pie crust, but I prefer a quick batch of biscuits to top pot pie with. They’re easy to put together and so good. Cheesy biscuits are even better! Have you tried that before?
jenna
December 14, 2011 at 6:46 amI’ve tried that and it’s delicious! I actually have a recipe on my site for chicken and biscuits and it’s yummy, too!
Lauren @ What Lauren Likes
December 14, 2011 at 5:50 amI so want to try this!! They look amazing! I love winter too 🙂
Kristen @ Popcorn on the Stove
December 14, 2011 at 5:53 amI love all types of pot pies so I cannot wait to try this! And what cute cocettes!!
Emily
December 14, 2011 at 5:54 amI bought those same cocottes for my boyfriend for Christmas (after buying a roaster for myself during the Sur la Table sale!) and now I know what to make with them! Can’t wait!
Emily (Edible Psychology)
December 14, 2011 at 6:00 amI will need to find a way to make this dairy-free, but I definitely need to try this recipe. I grew up in northern Wisconsin and I am back visiting now so I need some cold weather food. Pot pies are one of my favorites, but it’s not easy to get them dairy-free (especially in the dairy state!) so I am excited to try to make them myself.
jenna
December 14, 2011 at 6:45 amYou can just leave out the cream—it will still be just as thick, just not as creamy.
Emily
December 21, 2011 at 8:29 amThanks Jenna! I didn’t see your message before I made these, but I just used almond milk instead of the cream and it worked great.
CHOWELL
December 21, 2011 at 9:51 amThank you for the dairy alternative I might have to try that!!
Cait's Plate
December 14, 2011 at 6:08 amHaha I’m with you – I like to visit REALLY wintry places, but ultimately I think I’d like to live in a place where winter is not so wintry. Meanwhile though, while I’m stuck here in the Northeast, I’ll be making up these pot pies to get me through 🙂
Kelsey
December 14, 2011 at 6:12 amThis look great and comforting! Thanks for the recipe!
Averie @ Love Veggies and Yoga
December 14, 2011 at 6:14 amThe only kind of winters I like are the ones that stay above 60F. Change of seasons? Highly over-rated in my book. Especially the change of seasons I grew up with in MN and Chicago. I much prefer the San Diego ‘change of seasons’ 🙂
LOVE the first pic of the rainbow bright veggies….deliciously perfect looking.
Amanda
December 14, 2011 at 6:27 amThis looks delicious! 🙂 I will definitely be making this sometime this winter!!
Hilliary @Happily Ever Healthy
December 14, 2011 at 6:36 amOh this looks divine! I love that it is packed full of veggies. I have to say I love winter for all the cooking as well. There are so many comforting cold weather recipes out there!
Leslie Means @ Her View From Home
December 14, 2011 at 6:36 amThis looks amazing!!! And I’m the same way with winter! It’s always cold during this time in Nebraska. But..if I have a glass of red wine and I’m nice and cozy in my house with the fireplace…it doesn’t seem TOO bad. 🙂
karen
December 14, 2011 at 6:44 amYour kids will be bringing home the whole neighborhood one day, Moms that actually cook and bake, what a treat. I will def be making this pot pie for dinner tonight.
jenna
December 14, 2011 at 6:44 amlet me know how you like it, karen! thanks!
Caity @ Moi Contre La Vie
December 14, 2011 at 6:48 amOh wow. I’m definitely making this for the sick boyfriend!
Maria
December 14, 2011 at 6:53 amComfort food at its best!
Corrie Anne
December 14, 2011 at 7:10 amThos green ramekins are adorable! I love making mini dishes like this. Plus if I make four it helps me save leftovers!!!
Heather Michelle @ A Sweet Simple Life
December 14, 2011 at 7:11 amYum. Might have to add this to the menu next week… delish. And I have to agree… cozy, comfort food is the best.
Heather
December 14, 2011 at 7:23 amI made mini chicken pot pies and they were a huge hit! I definitely need to make these, I love root vegetables; they’re so filling and completely symbolic of the Fall/Winter transition!
Stephanie
December 14, 2011 at 7:35 amThese look absolutely amazing. We have been looking for new dishes. Thanks for the inspiration
Lyn
December 14, 2011 at 7:59 amThat looks SO good. I bet my kids would even eat that, with slight vegetable substitutions! Thanks!
Elisabeth
December 14, 2011 at 8:03 amI love winter foods, but can’t stand winter! I live in northwestern Ohio & hate snow/extreme cold. Now, I know there are worse states to live in during winter (example: Minnesota), but the annual average 45″ of snow just doesn’t do it for me. Odd then, that I’ve lived in the same place for 29 years…how about that Florida/California/Texas/Georgia…I need to move! 😉
Erin
December 14, 2011 at 8:23 amWhat a great pot pie! Love that topping.
Krystina (Organically Me)
December 14, 2011 at 8:40 amI haven’t had a pot pie in YEARS. This looks so divine.
Mary @ Bake Break
December 14, 2011 at 8:45 amThose are the cutest little cocettes! (The food looks amazing too !)
Liz @ Southern Charm
December 14, 2011 at 9:15 ammmmm … yes, please!
Casey @ Pocket Full of Sunshine
December 14, 2011 at 9:31 amThis sounds ridiculously good for being a veggie dish! (I like veggies. I just like meat more :))
Bree
December 14, 2011 at 9:40 amLooks pretty perfect for a cold, wet and grey Milwaukee day!
Lisa Eirene
December 14, 2011 at 9:48 amThis looks great! I love pot pies. I’ve never made my own from scratch though.
Emmy (Wine and Butter)
December 14, 2011 at 10:19 amI’m sorry this is kind off topic but I meant to say, with your pizza post from Chicago, that if you ever go back to Berkeley (which is where my mum lives) you MUST go to the Cheeseboard for pizza. Its the best pizza in the WORLD – and my husband is actually opening a deli in the UK based on their using-gourmet-cheese-on-pizza model. It’s insanely perfect and you (and all your readers!!) have to go! 🙂
Julia
December 14, 2011 at 10:47 amI love winter too, the same kinda winters you like…and I mainly love the food also. I’m making little pot pies tomorrow night for dinner. But I don’t have cute little cocettes, so I’m using 8 ounces wide mouth mason jars. Haven’t tried it yet, but I’m thinking they’ll turn out?!?!
Kristin
December 14, 2011 at 10:50 amI actually made your chicken pot pie for dinner last night for my parents! We love it and I can’t wait to have the leftovers for lunch. This might have to wait until next week however it’s the perfect winter food 🙂 Thank you for helping me feed my family while they are so busy with the holidays and I’m an unemployed college graduate with too much time on my hands haha.
Michelle
December 14, 2011 at 11:24 amWinter Vegetables are the BEST! I made something like this once but with sweet potato biscuits baked on top.
Lauren from Lauren's Latest
December 14, 2011 at 12:25 pmThese look oh so good!! Mmmm….
Deanna B.
December 14, 2011 at 1:43 pmI am the biggest pansy when it comes to winter. Coming from a long line of people who have lived in Southern California, my body is just not adapted to cold. Or snow. Or weather that could be deemed “unpleasant” in any way. I personally consider anything below 70 degrees to be unpleasant.
I love squash and mushrooms together. They were meant to be. Much like this pot pie and a bottle of wine for dinner tonight.
Erin R.
December 14, 2011 at 2:44 pmI’m totally making this next week after our Winter Break starts! Looks yummy!
Ellen
December 14, 2011 at 3:06 pmMmm……………………………..thanks for the recipe!
Alicia @ Treble Tart
December 14, 2011 at 5:43 pmWOW! I have been looking for a vegetable pot pie recipe for so long. This looks absolutely delicious!! I am absolutely making this. Like now.
Vanessa @ Project Zen
December 14, 2011 at 6:12 pmGoing to try this with my own stock. Veggie broth has a host of food additives that make me sick to my stomach, unfortunately.
April
December 14, 2011 at 8:51 pmLove everything about this recipe, cannot wait until this weekend to makr it.
Laura @ Backstage Balance
December 14, 2011 at 8:55 pmThese look delightful. With the cooler temperatures I’ve been craving a comforting dish like this. Thanks for sharing the recipe!
Krissy @ Krissy's Creaions
December 15, 2011 at 1:22 amI SO agree with you in loving winter but only “warmer” winters :). I live in CA and wouldn’t be able to handle any other winter! Vegetable Pot Pie is one of my favorite winter-time meals, & your recipe looks incredible!
Molly
December 15, 2011 at 10:44 amI got these pots as a gift recently…I love them, but have NO idea how to adapt cooking temps/times to them! Any suggestions Jenna?
Molly
December 15, 2011 at 6:16 pmI just finished eating this for dinner. Followed the recipe as written, and my husband and I both LOVED it. The best of fall root vegetables, and fantastic flavor. This is going in my permanent recipe collection.
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December 16, 2011 at 6:54 pm[…] made Jenna’s winter vegetable pot pie (so good!) and Angela’s Holiday Salad with Cranberry Apple Orange Vinaigrette. That dressing […]
alex
December 17, 2011 at 3:12 pmyou mention leeks in the ingredients section but not in the directions – – i assume i’m supposed to saute them with the onions?
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Irina G (Fit Flexitarian)
December 19, 2011 at 11:42 amThis looks like THE perfect comforting meal this season. I’ve actually never made a pot pie before but I love that yours includes all of these great seasonal veggies! I am gonna have to try this one, for sure.
Laura
December 21, 2011 at 3:59 amJust wanted you to know that this recipe was a HUGE hit! The leftovers are delicious, too. The only change I made was that I topped mine with sweet potato biscuits (Paula Deen’s recipe) instead of the puff pastry. Thank you for a wonderful recipe.
Becca
December 21, 2011 at 10:42 amI made this recipe on Friday (along with the Chicken Pot Pie recipe for the meat-eaters in our house). Both were seriously delish! i loved the combo of the butternut squash and sweet potato and parsnip. My husband raved about the Chicken Pot Pie for days. Thanks for another good one!
crystal
December 23, 2011 at 9:19 pmOh my goodness this looks so good I can’t wait to make this!
Alex
January 3, 2012 at 1:51 pmHi it’s me again. I really want to make this – what do I do with the leeks?
jenna
January 3, 2012 at 2:56 pmYou add the leeks with the onion.
Lori
January 5, 2012 at 10:40 amLooks fantastic! I’m going on a ski trip with a big group where we cook & eat dinner together each night, I think this would be a hit. But I’d love to cut down on the prep ahead of time. Do you think I could make up the filling a couple days before cooking the pies?
diana
January 10, 2012 at 10:00 amexcited to try this. i have frozen pie crust (the kind you unroll) – think that would work instead of puff pastry?
Stephanie
February 6, 2012 at 10:09 amI’m the only veggie eater in my house. Any chance these are freezer friendly?
jenna
February 6, 2012 at 10:14 amThey are great frozen! Just cook and freeze, then when you are ready to eat, cover lightly with tin foil and reheat at 350 for about an hour, or until heated through.
Rachel
February 15, 2012 at 5:55 pmWhen you say 1 box of puff pastry do you mean 1 or 2 sheets? The box came w two sheets.
Thanks!!
jenna
February 15, 2012 at 6:08 pmI mean the two sheets in the box 🙂
lauren
November 26, 2012 at 9:43 amlooks so good. A question. It’s almost a great vegetarian one dish meal… any suggestions for a little more protein?
Murphy
January 20, 2013 at 7:57 pmJust made this tonight – was wonderful! I roasted the veggies & my husband even made puff pastry. Will certainly make again.
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November 6, 2013 at 7:32 pm[…] Winter Vegetable Pot Pies – Eat, Live, Run http://www.eatliverun.com/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 … […]
Joy
November 17, 2013 at 8:49 pmI made this today! It was very yummy….I did some substitutions/additions: Subbed canned coconut milk for the heavy cream, added rosemary, diced savory marinated tofu, (peas!) and rosemary. Yum! This makes a big portion, so if you’re making it for just yourself or one other, you may want to cut the recipe in half. Thanks for the inspiration!!
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Ace Janitorial
January 25, 2017 at 6:34 pmThis is awesome. Here in Texas we get a few cold days, so will be making this for the crew. Thank you for sharing
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