Vegetarian Pot Pie Recipe


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


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