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–+ servings
Farmers Market Pot Pie

Farmers Market Pot Pie

California Grown
Loaded with carrots, broccolini, cauliflower, and other California veggies, this Farmers Market Pot Pie recipe is everything!
3.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course dinner
Cuisine American
Servings 8 people
Calories 483 kcal

Ingredients
  

  • 1 T olive oil
  • 1 T butter
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1/2 yellow onion, chopped
  • 6 whole button mushrooms, sliced
  • 1 clove garlic
  • 1/2 head cauliflower, rough chopped
  • 1 bunch broccolini, rough chopped
  • 1 whole sweetpotato, chopped
  • 3 T butter
  • 3 T white flour
  • 1/2 cup white wine (sauvignon blanc)
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 T fresh tarragon, rough chopped
  • 2 puff pastry sheets, thawed
  • 1 egg, beaten

Instructions
 

  • Preheat oven to 375.
  • Add the olive oil and butter to a skillet and heat over medium heat. Add the carrots, celery, onion and mushrooms, stirring occasionally until cooked through. Stir in the garlic for the last minute. Remove the vegetables and keep warm.
  • Add water to a pot and bring to a boil. Add in the broccolini, cauliflower, and sweetpotatoes. Boil for about 7-8 minutes or until cooked through. Drain in a colander.
  • In the skillet, add in the 3T butter and heat until melted. Using a whisk, stir in the flour and cook for about 30 seconds, until browned. Pour in the wine and stir to combine. Next, whisk in the stock and cream. Add one or two grinds of salt and pepper. Throw in the fresh chopped tarragon and simmer for about 10 minutes until thickened.
  • Add in all the cooked veggies to the sauce and stir to combine. Remove from the heat.
  • Cut the puffed pastry into triangle shapes and place them on top of the vegetable ingredients, making sure to overlap to cover. Tuck in a few larger pieces of tarragon. Brush with the beaten egg.
  • Place the pot pie into the oven and bake for 35 minutes or until golden and bubbly.

Notes

To prep in advance, prepare the filling and refrigerate (can be made up to 2 days in advance). When ready to serve, top with puff pastry and bake.

Nutrition

Calories: 483kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 21mgSodium: 451mgPotassium: 533mgFiber: 4gSugar: 6gVitamin A: 4639IUVitamin C: 41mgCalcium: 67mgIron: 3mg
Keyword pot pie
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