Mom’s Vegetarian Pot Pie – This is a sponsored post for Snoqualmie Wines. I’m receiving a fee and product for posting; however, the opinions expressed in this post are my own. I do not earn a commission or percent of sales.
I’m very excited about working with Snoqualmie Wines. First, in case you aren’t familiar with their name, Snoqualmie is
I’m also excited about them because they have “quality wines through sustainable practices”. “At Snoqualmie, we believe that extraordinary wines are the product of vineyard stewardship, sustainability, and a relationship with the local community. Our commitment to this philosophy has been the driving force behind our award-winning wines since 1983.” They also recently introduced sustainable packaging for their entire line of wines, and ship their wines nationally.
They sent me an assortment their wonderful wines including their ECO Riesling and Gewürztraminer which are produced from certified organically grown grapes in a certified organic facility (how cool is that!).
The addition of the white wine to this Vegetarian Pot Pie sauce really helps it have lots of flavor; no boring dry vegetarian food here! The Snoqualmie Chardonnay will add a nice creamy buttery flavor or the Snoqualmie Sauvignon Blanc will add just the right brightness and crispness. Whichever wine you choose to add to the sauce, that’s the best choice for pairing it to drink. I’m a white wine girl, so that’s always my first choice, and, Sauvignon Blanc is my favorite white.
When I was a kid I loved those little pot pies that you get in the freezer section of the grocery store. I used to eat them all the time. But, alas, once you become vegetarian, those little convenience foods are hard to come by. And, well, those store bough ones are often not all that great; most of them don’t even come close to the wonderful fresh flavors that are in my Mom’s Vegetarian Pot Pie. This is a wonderfully moist pot pie that’s filled with flavor and yummy goodness. All those veggies and that creamy sauce. This is a comfort dish that you’ll find yourself craving all the time, and it’ll end up on your regular meal rotation!
I’ve made this Vegetarian Pot Pie many times using different kinds of milk all the time, from whole dairy milk to lower fat dairy to plant-based milks. It’s always good. But, for classic comfort I recommend using whole milk. The full flavor and creaminess is just perfect for this Vegetarian Pot Pie.
The puff pastry is so much fun! I like to sneak little pieces of it as I’m serving it up. All flaky and tender. And, it makes the Pot Pie very convenient to make. Just be sure to take the puff pasty sheet out of the freezer while you’re cooking the filling. Then, stretch it over the top of the 13×9-inch pan. The sides that don’t touch the filling get all big and puffy and fun and impressive. The part that touches the filling stays smaller, so you get lots of visual interest in this as well.
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- 3 medium Yukon gold potatoes
- 3 tablespoons olive oil, divided use
- 1 large onion, finely chopped
- 6 medium carrots, peeled and sliced ¼-inch thick (about 1 ½ cups)
- 2 tablespoons unsalted butter
- ½ cup unbleached all-purpose flour
- 1 ½ cups milk
- 2 cups vegetable broth
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ¼ cup white wine like Snoqualmie Chardonnay or Sauvignon Blanc
- 3/4 cup frozen peas, thawed
- 1 sheet puff pastry, thawed and unfolded
- Preheat the oven to 400° F.
- Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
- Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
- Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
- Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.
- Pour the filling into a 13x9-inch baking dish, and bake in 400° F oven for 18 minutes. Remove the dish from the oven (keeping the oven on and close the door behind you), and place the puff pastry over the top of the filling, gently folding some of the pasty over the sides of the pan. Using a sharp knife, cut 3 slits in the top of the puff pasty to allow steam to escape. Return the baking dish to the oven and bake for an additional 10 minutes, until the puff pastry is golden brown and the filling is bubbly. Allow to cool for 5-10 minutes before serving.