It seems like we all love to go back to the classic dishes of our past, and this Vegetable Pot Pie is no exception to those classic comfort foods of childhood. Even without the chicken, this dish is still so flavorable, tasty, and filling! Using Puff Pastry as the topper instead of tradional pie dough, is a delicious update on this classic dish.
Head on over to Studio 5 to check out our segment on our Vegetable Pot Pie in a pumpkin. Such a fun idea for a small gathering with friends, or make it more family friendly by making it more casserole style. We hope you enjoy it as much as we did! Let us know what you think. We’d love to hear from you!!!
Vegetable Pot Pie (served in a pumpkin)
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 people
- Category: Dinner
Ingredients
- 1/4 c. butter
- ¼ c. extra virgin olive oil
- 1 yellow onion, chopped
- ½ c. flour
- 1 can chicken stock (appx. 2 ¼ c.)
- 1 tsp. Salt
- 1 tsp. Black pepper
- 2 TBLS. Heavy cream
- 1 ½ c. lg. diced potatoes
- 1 ½ c. asparagus tips or brussels sprouts
- 1 c. carrots
- 1 c. peas
- 1 ½ c. butternut squash (3/4 in. squares)
- 1 ½ c. frozen small onions
- (Add or replace any vegetables that you enjoy. Any combo is fine)
- 6 small pumpkins or ramekins, for serving (if desired)
- Puff Pastry
Instructions
- Pre-cook all vegetables however you like. I steam most of mine but it’s fun to char some in a skillet or on broil in the oven, especially the frozen onions, corn & brussels sprouts. It just gives the vegetables a deeper flavor.
- To make the sauce, melt butter in stockpot and add onion to sauté for about 5 minutes on medium heat. Add the flour and stir for a couple minutes to let it brown. Slowly add stock and whish continuously until smooth. Add salt & pepper, then bring to a boil. Reduce heat to low and simmer for 5 minutes and then add the cream. Season the sauce to your taste. Add vegetables to the sauce and mix to combine.
- Hollow out the pumpkins, and fill with the mixture. Cut puff pastry into any shape you would like (pumpkin, witch, round, square, etc..) and put on top of pumpkin. Brush the puff pastry with an egg wash. Cook filled pumpkin following the puff pastry directions on the box until it’s a beautiful brown color. Serve & enjoy!
Notes
To make this for an easier family-friendly meal, you can put the filling in a 9 x 13 pan and top it with a sheet of puff pastry or puff pastry cut outs & bake until brown.
