We all know very well that you can buy the whole damn thing already made. All you need to do is pop it in the oven, and it tastes just fine (win!). I have my store-bought chicken pot pie favorites that have bailed me out of many busy nights, but there is something about making it yourself that feels so good. Especially when it’s as easy, delicious and healthy as this.
This beautiful thing is what came out of my oven on a Friday night in the fall during a wild family night in.
Best of all, kids love puff pastry, so they might just be the slightest bit intrigued.
Full disclosure, you will need two pans for this.
A Variation To Include Chicken
You could substitute the mushrooms for bite sized pieces of chicken and I would go with store-bought rotisserie chicken meat that’s already cooked, or pre-cooked chicken strips to save a step.
Hacks:
- Puff Pastry (found in frozen foods aisle)
- Mirepoix mix
- Frozen vegetable medley
- Pre-sliced mushrooms
- Fresh herbs bought together in the “poultry blend” pack
Things:
- Deep oven-safe skillet
- Stock Pot
Puff Pastry Vegetable Pot Pie
You will need a deep, oven-safe skillet for this. Preferably cast iron or a Le Creuset (or something of the sort).
Ingredients
- 3 c chicken or vegetable stock (high quality)
- 1 bouillon cube (chicken or vegetable)
- 3 Tbsp unsalted butter
- 1 container of mirepoix mix (pre-diced carrots, onions and celery)
- 1 extra carrot skinned and chopped bite-size (optional)
- 1/2 c all purpose flour
- 1/4 c white wine
- 2-3 cups of pre-sliced baby portabello mushrooms
- 2 Tbsp of chopped fresh poultry herb blend (oregano, thyme, rosemary)
- 1 bag of frozen vegetable medley (corn, peas, green beans, carrots)
- 1 box of puff pastry (frozen foods)
- S + P
- 1 egg (beaten)
Directions
- Step 1 Defrost the puff pastry in the fridge the night before or on the counter the day of. Heat the oven to the temperature directed on the puff pastry box.
- Step 2 In a cast iron or oven-safe skillet, heat 2 cups of stock (reserving 1 cup) and dissolve the bouillon cube in the stock.
- Step 3 In a large pot, melt the butter and saute the mirepoix, fresh herbs, and mushrooms over medium-low heat for 15 minutes. Add the flour, wine, and the last cup of stock to the pot and cook over medium-low heat, whisking constantly, for 2-3 minutes. Pour contents of the pot into the skillet to combine as the pie filling. Simmer over low heat for 1 more minute, stirring, until thick. Add the frozen vegetables and salt and pepper to taste, and give it a good stir.
- Step 4 Lay the puff pastry on top of the pie filling and press it up against the sides of the skillet. Brush the top of it with half of a beaten egg and sprinkle with coarse salt and pepper.
- Step 5 Bake in the oven according to the time on the puff pastry box. When finished, garnish with fresh herbs, and bring the skillet to the table to serve.
