Root Vegetable Pot Pie
Ready In: 1 hr 40 mins
Serves: 6
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 carrots, cut into 1-inch chunks
- 1 large yellow onion, chopped
- 1 sweet potato, peeled and cut into 1-inch chunks
- 2 parsnips
- 4 sprigs fresh thyme
- 1 tablespoon fresh thyme leave
- 1⁄4 cup olive oil
- salt
- fresh ground black pepper
- 4 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 1⁄4 cup dry white wine
- 2 1⁄2 cups vegetable broth
Directions
- Preheat the oven to 400 degrees.
- On a floured work surface, roll the puff pastry to fit a 2 quart baking dish.
- Place the pastry on a sheet of parchment paper and chill in the refrigerator.
- In the baking dish, toss the carrots, onion, sweet potato, parsnips, and thyme sprigs with oil.
- Season with salt and pepper.
- Spread in an even layer and roast until the vegetables are tender, stirring occasionally about 25 minutes.
- Meanwhile, to make the sauce, in a small saucepan, melt the butter over med-high heat.
- Add the flour and cook, whisking, for 2 minutes.
- Add the wind and cook for 1 minute.
- Stir in the broth and bring to a boil.
- Stir in the thyme leaves.
- Remove the thyme sprigs from the roasted vegetables and discard.
- Pour the sauce over the vegetables and toss well.
- Season with salt and pepper.
- Carefully fit the chilled pastry on top of the vegetables.
- Bake until the pastry is golden and puffed and the filling is bubbling, 10-12 minutes.
- Serve directly from the dish.
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