Pot pie is the epitome of winter comfort food.
And there is no reason we need to wait until we have an extra large turkey dinner or a leftover roast chicken to enjoy this pastry topped wonder. Because, as this Almost-Veggie Pot Pie proves, pot pie is so much more than it’s poultry parts.
The combination of vegetables, an enriched broth that becomes almost velvety, and a buttery pastry topping makes this a winning dish. Now, here’s where the “almost” comes in – there’s pancetta. Because, let’s be honest, bacon just makes everything tastes better.
That being said, if you were looking for a strictly veg option, Dara tested it minus the pancetta with some added sun-dried tomatoes and paprika for a salty smokey bite and it was still darn right tasty. But we will say, if you don’t need a full on veg version, pancetta all the way.
And just like it’s chicken counterpart, we’ve used store-bought puff pastry to make this a weeknight friendly meal.
If there ever was the perfect winter meal, this is it.
Erin & Dara
Almost-Veggie Pot Pie
Serves | 1 pie |
Meal type | Main Dish |
Ingredients
- 150g pancetta (chopped into 1 cm cubes)
- 1-2 Tbsp canola oil (if needed)
- 1 medium onion (chopped)
- 2 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 227g cremini mushrooms (sliced)
- 1 small sweet potato (peeled and chopped)
- 1 cup frozen sweet peas
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon ground black pepper (plus more to taste)
- 1/4 cup all purpose flour
- 2 cups chicken or vegetable broth
- 1 square frozen puffed pastry (thawed)
Optional
- 2 teaspoons herbes de provences
- 1 egg (whisked, for brushing pastry,)
Note
If you wanted to make this pie completely vegetarian, saute vegetables in 2 tbsp canola oil and add 1/4 cup chopped sun-dried tomatoes and 1 tsp paprika to the vegetable mixture.
Directions
1. | Preheat oven to 400 degrees. |
2. | In a deep skillet over medium heat, saute pancetta unti browned and crispy, about 5-7 minutes. Remove with a slotted spoon and transfer onto paper towel lined dish. |
3. | Add onion, carrots, celery, mushrooms, sweet potato, and herbes de provences (if using) to rendered fat (there should be about 2 tbsp - if there is less, add canola oil to make up the remainder). |
4. | Saute vegetables for 8-10 minutes until softened. Sprinkle flour over vegetables and stir to combine. Add broth and bring to a boil. Reduce heat to low and simmer until thickened. Remove from heat, add back pancetta and frozen peas, season with additional salt and pepper to taste and allow to cool. |
5. | Meanwhile, roll out a sheet of puff pastry into a 10"x10" square. Transfer vegetables to a 9"x9" baking dish. Top with rolled puff pastry and tuck edges under so they fit in the dish. Brush top of pastry with whisked egg, if desired. |
6. | Bake for 20-25 minutes until pastry is puffed and golden brown. Allow to cool for 15 minutes before serving. |
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