Fresh leeks, asparagus and butternut squash takes this pot pie up a notch or two from your everyday pot pie.
Vegetable Pot Pie

After reading the rave reviews of Ina Garten’s Vegetable Pot Pie recipe, I decided this was one I couldn’t pass up. I changed the general flavors, however. Ina’s was heavy on fennel and onions, and my hubby (and many others) do not like that licorice-y flavor, so I swapped them out for some leeks, garlic, white wine, etc. I also took a few shortcuts to make my life easier. First, I made the sauce/veggie mixture the night before and refrigerated it. Second, I opted for puff pastry over Ina’s homemade pastry. I have a toddler who naps less than an hour every day, I don’t have time to fuss over pastry dough ๐Ÿ˜‰

Vegetable Pot Pie
Serves 4-6

  • 1 stick butter
  • 2 cups sliced yellow onions (2 onions)
  • 3 garlic cloves, minced
  • 1 large leek, sliced in to half rounds
  • 1 cup white wine
  • 1/2 cup all-purpose flour
  • 2 1/2 cups good chicken stock (or vegetable stock to make this truly vegetarian)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 1 1/2 cups large-diced potatoes (1/2 pound)
  • 1 1/2 cups asparagus tips
  • 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
  • 1 1/2 cups peeled, 3/4-inch-diced butternut squash
  • 1 1/2 cups frozen peas
  • 1/2 cup minced flat-leaf parsley
  • 2 sheets frozen puff pastry (Whole Foods has a good one without hydrogenated oils)


Melt the butter in a large pot over medium heat. Add the onions and saute 5 minutes. Add leeks, garlic, and white wine and saute until translucent, 5 minutes more. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.

Thaw puff pastry and roll on a floured surface so that you have enough to cover your bowls/baking dish.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls or one large casserole dish. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Fold dough over the sides, pressing it to make it stick. Brush the dough with egg wash. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Check on the pie(s) after 30 minutes and if the puff pastry is getting too dark, cover with foil.