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
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{ 84 comments… read them below or add one }
This sounds absolutely delicious!
Yum!
I’ve got left over Phyllo dough in the fridge. Any thoughts on making that work as the crust?
Phyllo 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
these are so pretty!!
as a chicago girl i have no choice but to embrace these ridiculous winters.. but good, cozy food certainly helps
Looks terrific- love the idea of changing up the filling!
Just 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!!
thanks for making a veg version! definitely making this.
I love winter foods but not really winter too.
These look AMAZING. Will be making asap.
*swoon*
I cannot wait to try this one. Perfect for those frosty nights…!
Have you ever been to Canada? You would *hate* our Winters!
This looks really good though.. like comfort food!
I’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
Vancouver doesn’t get that cold. It’s not a true Canadian winter!
I need no convincing, lover. I’m ALL. OVER. THIS.
It’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!
I 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.
LOL 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.
Oh 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.
That’s funny because mushrooms are the ones uninvited to my party every time.
mmm 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.
I 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.
You could! Just reduce cooking time to 5 minutes to start then 10 minutes covered with foil!
Hi 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!!
Looks 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?
I’ve tried that and it’s delicious! I actually have a recipe on my site for chicken and biscuits and it’s yummy, too!
I so want to try this!! They look amazing! I love winter too
I love all types of pot pies so I cannot wait to try this! And what cute cocettes!!
I 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!
I 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.
You can just leave out the cream—it will still be just as thick, just not as creamy.
Thanks 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.
Thank you for the dairy alternative I might have to try that!!
Haha 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
This look great and comforting! Thanks for the recipe!
The 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.
This looks delicious!
I will definitely be making this sometime this winter!!
Oh 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!
This 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.
Your 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.
let me know how you like it, karen! thanks!
Oh wow. I’m definitely making this for the sick boyfriend!
Comfort food at its best!
Thos green ramekins are adorable! I love making mini dishes like this. Plus if I make four it helps me save leftovers!!!
Yum. Might have to add this to the menu next week… delish. And I have to agree… cozy, comfort food is the best.
I 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!
These look absolutely amazing. We have been looking for new dishes. Thanks for the inspiration
That looks SO good. I bet my kids would even eat that, with slight vegetable substitutions! Thanks!
I 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!
What a great pot pie! Love that topping.
I haven’t had a pot pie in YEARS. This looks so divine.
Those are the cutest little cocettes! (The food looks amazing too !)
mmmm … yes, please!
This sounds ridiculously good for being a veggie dish! (I like veggies. I just like meat more
)
Looks pretty perfect for a cold, wet and grey Milwaukee day!
This looks great! I love pot pies. I’ve never made my own from scratch though.
I’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!
I 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?!?!
I 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.
Winter Vegetables are the BEST! I made something like this once but with sweet potato biscuits baked on top.
These look oh so good!! Mmmm….
I 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.
I’m totally making this next week after our Winter Break starts! Looks yummy!
Mmm……………………………..thanks for the recipe!
WOW! I have been looking for a vegetable pot pie recipe for so long. This looks absolutely delicious!! I am absolutely making this. Like now.
Going to try this with my own stock. Veggie broth has a host of food additives that make me sick to my stomach, unfortunately.
Love everything about this recipe, cannot wait until this weekend to makr it.
These look delightful. With the cooler temperatures I’ve been craving a comforting dish like this. Thanks for sharing the recipe!
I 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!
I 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?
I 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.
you mention leeks in the ingredients section but not in the directions – - i assume i’m supposed to saute them with the onions?
This 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.
Just 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.
I 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!
Oh my goodness this looks so good I can’t wait to make this!
Hi it’s me again. I really want to make this – what do I do with the leeks?
You add the leeks with the onion.
Looks 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?
excited to try this. i have frozen pie crust (the kind you unroll) – think that would work instead of puff pastry?
I’m the only veggie eater in my house. Any chance these are freezer friendly?
They 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.
When you say 1 box of puff pastry do you mean 1 or 2 sheets? The box came w two sheets.
Thanks!!
I mean the two sheets in the box
looks so good. A question. It’s almost a great vegetarian one dish meal… any suggestions for a little more protein?
Just made this tonight – was wonderful! I roasted the veggies & my husband even made puff pastry. Will certainly make again.
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