Spring Veggie Pot Pies

I adore pot pie and this recipe is a lighter and healthier pot pie with lots of Spring flavor and veggies including fresh peas, asparagus and mushrooms. It’s a very easy recipe to whip together in one pot on the stove and you can easily prepare this pot pie in one large baking dish or in small individual ramekins. I love preparing in small ramekins for the presentation factor! The crust is a puff pastry crust that can be traced out around the ramekin’s edges and crimped with a fork. The fresh thyme and tarragon with the whole grain mustard add an earthy flavor to this pot pie. I made this recipe originally without potatoes but you can blanch diced potatoes and easily add into the pot pie dish as noted below in the recipe. If you are making the Spring Pot Pie in smaller ramekins be sure to check the dishes 15 minutes into your 20-30 minute cooking time to ensure the smaller portions don’t get too dark.

Pot Pie Tracing

Pot Pie Unbaked

Spring Veggie Pot Pie
 
Ingredients
  • 3 tablespoons olive oil
  • ¼ cup flour
  • 3 cups vegetable stock
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced fennel
  • 1 cup diced mushrooms
  • 1 lb diced blanched yukon gold potatoes
  • 1 cup fresh peas OR 1 cup asparagus (whatever your preference is)
  • 1 pound cooked chicken
  • 2 teaspoon whole grain mustard
  • ⅓ cup dry white wine
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh tarragon
  • 1 teaspoon kosher salt
  • Salt and Pepper to taste
  • 1 package puff pastry dough
Instructions
  1. Pre-Heat oven to 400 degrees. Grease individual ramekins or baking dish with non-stick cooking spray.
  2. Blanch potatoes. To blanch your potatoes you'll first need to prepare an ice bath. Combine cold water and ice into a large bowl, set aside. Heat a large pot of water to a rolling boil, add roughly 1 tablespoon of salt. Immerse the diced potatoes into the boiling water for roughly 5 minutes. Remove the potatoes and place into the ice bath to cool quickly. Once cool, remove from the ice bath and pat dry.
  3. Saute onions in olive oil for roughly 5 minutes on medium-high heat until translucent. Add carrots, celery, fennel, mushrooms and salt and pepper. Turn heat to medium-low and saute about 12 minutes. Splash with white wine, and cook on medium heat until it evaporates, about 5 minutes.
  4. Stir in flour and cook 1 minute while stirring. Add vegetable stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and cooked chicken. Add fresh tarragon, thyme and pepper.
  5. Fill ramekins or baking dish with pot pie filling.
  6. Roll out puff pastry dough to fit the dish that you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra at least ¼ in - ½ in for crimping. Make a small "x" in the middle to allow steam to escape while baking. Brush the top of the crust with an egg wash or olive oil.
  7. Bake for 20-30 minutes until puffed and golden. Serve hot.