Moosewood Homespun Pot Pie

Warm, hearty, and packed with wholesome vegetables, the Moosewood Homespun Pot Pie is the ultimate comfort food for plant-based eaters and anyone craving a cozy meal. This vegetarian pot pie features a medley of colorful ingredients, including tender carrots, creamy potatoes, sweet peas, and earthy mushrooms, all simmered in a velvety sauce infused with fresh thyme and rosemary. Topped with a golden, flaky puff pastry crust, this dish balances rustic charm with an elegant finish. Perfect for weeknight dinners or as a centerpiece for gatherings, this pot pie is easy to assemble and bakes to perfection in under an hour. Serve it hot and enjoy the irresistible aroma and satisfaction of this classic, meat-free comfort dish!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 1 large Russet potato, peeled and cubed
• 1 cup Frozen peas
• 1 cup Green beans, chopped
• 8 ounces Mushrooms, sliced
• 3 cups Vegetable broth
• 3 tablespoons All-purpose flour
• 3 tablespoons Unsalted butter
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 sheet Frozen puff pastry, thawed
• 1 large Egg, beaten (optional, for egg wash)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the carrots, celery, and potato to the skillet. Cook for 8–10 minutes until the vegetables begin to soften.

Step 5

Stir in the mushrooms, green beans, and peas. Cook for an additional 5 minutes.

Step 6

In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1–2 minutes until golden.

Step 7

Slowly whisk in the vegetable broth, continuing to stir until the mixture thickens and becomes smooth, about 5 minutes.

Step 8

Add the thyme, rosemary, salt, and pepper to the sauce, then pour it over the vegetable mixture in the skillet. Stir well to combine.

Step 9

Transfer the vegetable and sauce mixture to a deep 9-inch pie dish or a similar baking dish.

Step 10

Roll out the thawed puff pastry to fit over the dish. Lay the pastry over the filling, pressing the edges to seal. Trim any excess pastry.

Step 11

Using a sharp knife, cut a few small slits in the pastry to allow steam to escape while baking.

Step 12

Optional: Brush the pastry with beaten egg for a golden-brown finish.

Step 13

Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and puffed.

Step 14

Allow the pot pie to rest for 5–10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	2302.7 grams (2302.7g)

Amount per serving	% Daily Value*
Calories	3067

Total Fat 180.10g	231%
Saturated Fat 54.10g	271%
Polyunsaturated Fat 4.80g
Cholesterol 278mg	93%
Sodium 5540mg	241%
Total Carbohydrate 309.70g	113%
Dietary Fiber 40.80g	146%
Total Sugars 47.80g
Protein 68.20g	136%

Vitamin D 63IU	314%
Calcium 432mg	33%
Iron 20mg	112%
Potassium 5101mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 8.7%

Carbs: 39.5%