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Classic Vegetable Pot Pie

Active Time: 20 minutes
Total Time: 50 minutes
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Big Kids Plate
Toddler Plate

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Why we love it:

I find this dish fun to make. It’s not really quick but it will make your house smell wonderful and it’s warming and old fashioned. We aren’t really reinventing the wheel here, except for my super-crispy, failproof, puff pastry trick.
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Ingredients

  • 1 Onion
  • 2 ribs Celery
  • 2 Carrots
  • 2 cloves Garlic
  • 8 ounces Button Mushrooms
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Kosher Salt
  • 1⁄2 teaspoon Black Pepper
  • 1⁄2 teaspoon Red Pepper Flakes
  • 3 Tablespoons Flour
  • 1 cup White Wine
  • 2 cups Heavy Cream (divided)
  • 3 cups Whole Milk
  • 2 Yukon Gold Potatoess
  • Fresh Thyme (4 sprigs or 1 teaspoon dried)
  • 1 cup Frozen Peas
  • Puff Pastry (1 sheet)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. PREP

    Dice the onion, celery, carrots. Mince the garlic. Clean the mushrooms with a paper towel and slice.

  • 3. SAUTÉ

    Melt the butter in a tall sided, heavy pot or Dutch oven over medium-high heat. Add the onion, celery, carrot, onion and the salt, pepper, and red pepper flakes. Sauté for about 5 minutes until fragrant and translucent. Add mushrooms and sauté for about 8 minutes or until they’ve cooked out their liquid and are beginning to brown.

  • 4. ROUX

    Add the flour and stir well, letting it cook for about 45 seconds. Pour in the wine and scrape or whisk to moisten all of the flour and make sure there are no lumps. Bring wine to a simmer for 1 minute then add the cream (all except for 1 Tablespoon) and milk. Whisk to combine and keep heat around medium.

  • 5. POTATOES

    Peel or just wash the potatoes and dice into 1” pieces. Add to the pot with the whole sprigs of thyme to the pot too. Bring all to a simmer and cook for about 25 minutes, stirring occasionally and scraping the sides and bottom well so it doesn’t burn; turn heat down at any time if it’s going too fast or overflowing.

  • 6. BAKE

    Scrape all of the filling into a 2 quart casserole dish with tall sides and place in the oven. Stir in the frozen peas and bake for about 15 minutes.

  • 7. PUFF PASTRY

    Roll out the dough and use a finger to press together the creases where they’re visible from folding. Slice into 9 or 12 squares, brush with reserved heavy cream and place on a baking sheet. Bake according to package directions until golden and puffy and cooked through.

  • 8. SERVING

    Serve bowls of filling and float the puff pastry squares over top to taste.

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Substitutions

  • GLUTEN FREE:
    thicken the filling with a teaspoon of cornstarch mixed into 1 teaspoon of water. Use GF crostini or other dough for topping
  • MUSHROOMS:
    use whatever veggies you like in this filling! Options are endless
  • RED PEPPER FLAKES:
    omit if you prefer no heat
  • WINE:
    use the juice of 1 lemon

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • The most dangerous part is how hot this gets! Cool theirs off thoroughly
  • Serve in a low dish and pluck out 90% of any offensive ingredient (i.e.. serve with just 2 carrot pieces or literally 1 pea)
  • Finish plate with fruit and consider leaving the puff pastry on the side

For Toddlers

  • You can pull some out with a small amount of sauce only and chop or mash it to make a nice “wet mashed potato” consistency
  • Offer fruit

For Choosy Eaters

  • Remove the veggies they’ll eat (potatoes?) from the sauce. It’s pretty easy to make it look “plain” even though it was cooked in sauce
  • Try serving the peas FROZEN! I just offer 1-2 peas to taste, literally from the freezer, this is fun and they’ll think you’re wild!
  • Reserve some carrots and celery while prepping to serve raw instead of the full sauce
  • If puff pastry isn’t a hit, offer a roll and some fruit

Prep Ahead & Use It Up

  1. The filling is great for a few days in the fridge
  2. The puff pastry squares can stay at room temperature and be reheated in an oven or toaster oven
  3. Extra wine will stay in the fridge for cooking for months 
  4. If you had 2 sleeves of puff pastry, you can keep one in the freezer, don’t defrost it because you cannot refreeze it with good results
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