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.
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, rough chopped
- 1 bunch broccolini, rough chopped
- 1 whole sweet potato, chopped
Sauce and Cooking Fats
- 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)
Pastry & Finishing
- 2 puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
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
Nutrition
- Serving Size: 1 pot pie (approximately 1/4 of recipe)
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: farmers market pot pie, vegetable pot pie, puff pastry recipe, tarragon sauce pot pie, vegetarian pot pie, seasonal vegetable recipe
