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Farmers Market Pot Pie Recipe

Farmers Market Pot Pie Recipe
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★★★★★

4.8 from 24 reviews

This Farmers Market Pot Pie is a delightful vegetarian dish showcasing a medley of fresh seasonal vegetables simmered in a creamy tarragon-infused sauce, all topped with flaky puff pastry baked to golden perfection. Perfect for a comforting lunch or dinner, it combines hearty roots like sweetpotato and cauliflower with tender broccolini and mushrooms for a flavorful, wholesome experience.

Ingredients

Scale

Vegetables

  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1/2 yellow onion, chopped
  • 6 whole button mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 head cauliflower, roughly chopped
  • 1 bunch broccolini, roughly chopped
  • 1 whole sweetpotato, chopped

Fat & Oil

  • 1 tablespoon olive oil
  • 4 tablespoons butter (3 T for sauce, 1 T for sautéing)

Sauce Ingredients

  • 3 tablespoons white flour
  • 1/2 cup white wine (Sauvignon Blanc)
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon fresh tarragon, roughly chopped

Pastry & Finish

  • 2 puff pastry sheets, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie later.
  2. Sauté Base Vegetables: Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add chopped carrots, celery, onion, and sliced mushrooms, stirring occasionally until softened and cooked through. Add minced garlic in the last minute of cooking to release its aroma, then remove all vegetables from heat and keep warm.
  3. Cook Root and Green Vegetables: Bring a pot of water to a boil. Add broccolini, cauliflower, and sweetpotato chunks, boiling for 7–8 minutes or until tender when pierced with a fork. Drain thoroughly in a colander.
  4. Prepare the Sauce: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for about 30 seconds until it forms a light roux and browns slightly. Slowly pour in the white wine while whisking, then add broth and heavy cream gradually, whisking to combine. Season with a pinch of salt and pepper. Stir in chopped fresh tarragon and let the mixture simmer for 10 minutes until thickened and creamy.
  5. Combine Vegetables and Sauce: Add all the cooked vegetables back into the sauce, stirring gently to coat everything evenly. Remove the skillet from heat once combined.
  6. Assemble Pot Pie: Cut the thawed puff pastry sheets into triangle shapes. Arrange these pastry pieces on top of the vegetable filling, overlapping them completely to seal in the filling. Tuck a few larger tarragon leaves under the pastry for extra fragrance. Brush the top of the pastry generously with the beaten egg to give it a glossy, golden finish.
  7. Bake: Place the assembled pot pie skillet or pie dish into the preheated oven. Bake for 35 minutes or until the pastry is puffed up, golden brown, and bubbly around the edges. Remove from oven and let it cool slightly before serving.

Notes

  • You can substitute chicken broth with vegetable broth for a fully vegetarian dish.
  • Be sure to drain the boiled vegetables thoroughly to prevent a soggy filling.
  • If puff pastry is unavailable, you can use homemade pie crust or phyllo dough as alternatives.
  • The white wine adds depth; if preferred, replace it with additional broth or a splash of apple cider vinegar.
  • This pot pie is best served warm but can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: farmers market pot pie, vegetarian pot pie, savory vegetable pie, puff pastry pot pie, tarragon vegetable pot pie

Find it online: https://kitchenbyclara.com/farmers-market-pot-pie-recipe/