Name: Farmers Market Pot Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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, rough chopped; 1 bunch broccolini, rough chopped; 1 whole sweet potato, chopped; 1 tablespoon olive oil; 4 tablespoons butter (divided: 1 tbsp for sautéing vegetables, 3 tbsp for sauce); 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, rough chopped (plus some larger pieces for topping); 2 puff pastry sheets, thawed; 1 egg, beaten (for egg wash)

Jump to Recipe

If you are craving a comforting meal that bursts with fresh garden flavors and a flaky, golden crust, then the Farmers Market Pot Pie is exactly what you need. This delightful dish celebrates the vibrant bounty of seasonal vegetables wrapped in a luscious, creamy sauce, all topped with perfectly baked puff pastry. The Farmers Market Pot Pie is more than just a pot pie; it’s an inviting hug of wholesome ingredients and rustic charm that transforms simple veggies into a show-stopping centerpiece for any meal.

Farmers Market Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the secret to nailing this Farmers Market Pot Pie. Each component plays a vital role, from the crunchy carrots that add sweetness to the tender broccolini and cauliflower that bring vibrant color and texture, all enveloped in a rich, herb-infused sauce. The puff pastry provides that irresistible golden finish.

Olive oil: Adds a subtle fruity base and helps sauté the vegetables beautifully.
Butter: Essential for richness and for creating the roux that thickens the sauce.
Carrots: Chopped for an earthy sweetness and a pop of orange color.
Celery stalks: Bring a fresh, aromatic crunch to the veggie mix.
Yellow onion: Provides a mildly sweet and savory foundation when sautéed.
Button mushrooms: Offer an umami depth and a tender bite to the filling.
Garlic: Just a clove to add warmth and lift all the flavors.
Cauliflower: Adds a creamy texture once cooked, balancing the dish.
Broccolini: A tender green that brightens up the filling with fresh notes.
Sweetpotato: Chopped cubes lend a subtle sweetness and hearty texture.
Flour: Combines with butter to create the roux that thickens the sauce.
White wine (Sauvignon Blanc): Turns the sauce into a silky, fragrant dream with a lovely acidity.
Vegetable or chicken broth: Forms the flavorful liquid base for the sauce.
Heavy cream: Makes the filling irresistibly creamy and smooth.
Fresh tarragon: Adds a bright, herby note that elevates the pie to something special.
Puff pastry sheets: The crowning glory that bakes up flaky and golden.
Egg: Beaten to brush on the pastry for that shiny, perfect finish.

How to Make Farmers Market Pot Pie

Step 1: Prepare the Oven and Vegetables

Start by preheating your oven to 375 degrees Fahrenheit. This ensures it’s hot and ready when your pie is assembled. Then, sauté the chopped carrots, celery, onion, and mushrooms in a blend of olive oil and butter over medium heat. Stir occasionally until the veggies soften and become fragrant. Toss in the garlic for the final minute to infuse everything with its warm aroma. Remove the veggies from the heat and keep them warm.

Step 2: Boil the Heartier Vegetables

While the initial veggies are cooking, bring a pot of water to a boil and add the rough-chopped broccolini, cauliflower, and sweetpotato. Boil them just enough—around 7 to 8 minutes—so they become tender but not mushy. Drain thoroughly in a colander to avoid sogginess in your pie filling.

Step 3: Make the Creamy Sauce

In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour to form a roux and cook it briefly until it turns a warm, golden brown—this will give your sauce that lovely nutty flavor. Pour in the white wine and stir until combined, then slowly whisk in the vegetable or chicken broth followed by the heavy cream. Season lightly with salt and pepper and toss in the fresh tarragon. Simmer gently for about 10 minutes until the sauce thickens and fills your kitchen with a heavenly scent.

Step 4: Combine Vegetables with Sauce

Return the cooked vegetables to the skillet and stir everything together so all those flavors mingle beautifully within the thickened sauce. Take the skillet off the heat to get ready for assembly.

Step 5: Assemble and Bake the Farmers Market Pot Pie

Cut the thawed puff pastry sheets into triangles that will cover your vegetable filling snugly. Lay the pastry triangles on top, overlapping slightly to seal them in, and tuck in a few extra pieces of fresh tarragon for that irresistible aroma. Brush the entire top with beaten egg to ensure your crust bakes up golden and shiny. Slide the pie into the oven and bake for 35 minutes until it’s bubbling and has a perfect golden crust.

How to Serve Farmers Market Pot Pie

Garnishes

Serve this pot pie with a sprinkle of freshly chopped tarragon or parsley to add a fresh, vibrant touch. A few grinds of black pepper on top right before serving enhances the depth of flavors wonderfully, giving it a polished look and taste.

Side Dishes

The Farmers Market Pot Pie is hearty but pairs beautifully with light sides. A crisp green salad with a lemon vinaigrette or some roasted asparagus can provide a refreshing balance. For a cozy meal, buttery mashed potatoes or crusty bread are perfect companions to soak up any sauce left on your plate.

Creative Ways to Present

For a charming twist, serve the filling in individual ramekins topped with puff pastry lids. This makes for a lovely personal presentation that’s perfect for dinner parties or family gatherings. You can also add a dollop of herb-infused crème fraîche or a side of tangy cranberry sauce to surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Farmers Market Pot Pie, store it in an airtight container in the refrigerator for up to three days. Make sure to cover it well to keep the puff pastry crust from getting soggy. Reheat gently to preserve texture and flavor.

Freezing

This pot pie freezes well if you want to prepare it ahead. Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. When ready, bake straight from frozen, adding extra time for baking to ensure the center is heated through.

Reheating

Reheat your Farmers Market Pot Pie in the oven at 350 degrees Fahrenheit until warm and bubbly, approximately 15-20 minutes. This method keeps the crust crisp and the filling creamy, unlike microwaving which can make the crust soggy.

FAQs

Can I substitute the puff pastry for another crust?

Absolutely! While puff pastry provides a flaky, buttery topping, you can swap it out for pie dough or even a biscuit topping to suit your preferences. Just be sure to adjust baking times accordingly.

Is there a vegan version of Farmers Market Pot Pie?

Yes! Use plant-based butter and cream alternatives, vegetable broth, and ensure your puff pastry is vegan. The rich veggies and herbs will still make the dish delicious and hearty.

Can I use frozen vegetables for this pot pie?

While fresh vegetables give the best texture and flavor for the Farmers Market Pot Pie, frozen veggies can be used in a pinch. Just thaw and drain them well to avoid excess moisture in your filling.

What can I use instead of white wine?

If you prefer not to use wine, you can substitute with extra broth and a splash of white wine vinegar or lemon juice to maintain acidity and depth in the sauce.

How long can I keep the prepped pie before baking?

You can prep the pie a day in advance, cover it tightly, and store it in the refrigerator. When ready, bake it directly from the fridge, adding a few minutes as the filling will be colder.

Final Thoughts

Making the Farmers Market Pot Pie is like inviting a farmers market feast right into your kitchen. It’s comforting, filled with wholesome vegetables, and wrapped in a golden pastry that’s perfect for any season. Whether it’s a weeknight dinner or a special occasion, this recipe is guaranteed to become a beloved classic you turn to again and again. So grab your ingredients, get cooking, and enjoy every delicious bite of this heartwarming pot pie!

Farmers Market Pot Pie Recipe

★★★★★

5.1 from 18 reviews

Author: lilan
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A hearty and comforting Farmers Market Pot Pie featuring a medley of fresh vegetables in a creamy tarragon sauce, topped with golden puff pastry. Perfect for showcasing seasonal produce with a rustic, homemade touch.

Instructions

Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking your pot pie later.
Sauté the aromatics and vegetables: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the chopped carrots, celery, onion, and sliced mushrooms. Stir occasionally until they are cooked through, about 5-7 minutes. Add the minced garlic in the last minute of cooking to release its flavor. Remove the sautéed vegetables from the heat and keep warm.
Boil the hearty vegetables: Bring a pot of water to a rolling boil. Add the chopped broccolini, cauliflower, and sweet potatoes, cooking for 7-8 minutes or until tender. Drain thoroughly using a colander.
Make the creamy tarragon sauce: In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of white flour and cook for approximately 30 seconds until the mixture turns lightly browned, forming a roux. Gradually pour in 1/2 cup white wine while whisking to combine. Next, whisk in 2 cups vegetable or chicken broth and 1/2 cup heavy cream until smooth. Season with salt and pepper to taste and add the rough chopped fresh tarragon. Let the sauce simmer gently for about 10 minutes, stirring frequently until it thickens.
Combine veggies with sauce: Add all the cooked vegetables back into the sauce, stirring well to coat them evenly. Remove the skillet from the heat.
Prepare and top with puff pastry: Cut the thawed puff pastry sheets into triangle shapes. Arrange these triangles over the vegetable mixture in the skillet or a suitable baking dish, overlapping to fully cover the filling. Tuck in a few larger pieces of fresh tarragon between the pastry. Brush the puff pastry generously with the beaten egg to ensure a golden crust.
Bake the pot pie: Place the pot pie in the preheated oven and bake for 35 minutes, or until the puff pastry turns golden brown and is bubbly around the edges. Let it cool slightly before serving.

Notes

You can substitute broccolini with broccoli if unavailable.
For a vegetarian version, use vegetable broth instead of chicken broth.
The white wine adds depth to the sauce but can be omitted; replace with an additional 1/2 cup broth if preferred.
Ensure the puff pastry is fully thawed before cutting and baking for best results.
Fresh tarragon is key for flavor; dried tarragon can be used but reduce quantity by half.
Leftovers keep well refrigerated for 2-3 days and can be reheated in the oven for crispiness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking and sautéing
Cuisine: American