Description

Spring Vegetable Pot Pie is a heartwarming dish that brings comfort to any table. With a flaky, buttery crust and a medley of fresh, seasonal vegetables, this pot pie is not just a meal but an experience. Perfect for weeknight dinners or special occasions, it’s sure to delight everyone. Each bite is packed with flavor and nostalgia, making it an ideal choice for family gatherings or cozy evenings at home.

Ingredients

Scale

1 sheet puff pastry (thawed)
2 medium carrots (diced)
1 cup green beans (trimmed and chopped)
2 medium Yukon Gold potatoes (diced)
1 medium yellow onion (chopped)
2 cups low-sodium vegetable broth
1 cup whole milk
2 tsp dried thyme
Salt and pepper to taste
2 tbsp unsalted butter

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onions and sauté until translucent.
Stir in diced carrots, green beans, and potatoes; cook for about five minutes.
Pour in vegetable broth and milk, then season with thyme, salt, and pepper. Mix until well combined.
Roll out the puff pastry to fit your baking dish, leaving an inch overhang.
Transfer the filling into the baking dish and cover with the pastry. Seal edges by pressing down and cut slits on top for steam escape.
Bake for 25–30 minutes or until golden brown.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 180g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 8g
Cholesterol: 30mg

Keywords: Feel free to customize with your favorite seasonal vegetables or add cheese for extra richness. To prevent a soggy bottom crust, consider pre-baking the pastry slightly before adding the filling.