Description
A comforting Hearty Spring Vegetable Pot Pie, featuring a blend of crisp asparagus, sweet peas, and vibrant carrots under a flaky crust.
Ingredients
Scale
- 1 bunch Asparagus Spears (fresh and tender)
- 1 cup Sweet Green Peas (fresh or frozen)
- 2 medium Carrots (diced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Mushrooms (sliced)
- 2 tablespoons Butter (for sautéing)
- 1 quarter All-Purpose Flour
- 1 cup Vegetable Broth
- 1 cup Heavy Cream (for creaminess)
- 1 teaspoon Fresh Thyme (chopped)
- to taste Salt
- to taste Pepper
- 1 and 1/4 All-Purpose Flour (for crust)
- 1/2 cup Cold Butter (cut in small cubes)
- 6 tablespoons Ice Water
- 1 egg Egg Wash (for brushing)
Instructions
- Preheat oven to 400°F and position rack in center.
- In a large skillet, melt butter over medium heat; cook onion and garlic until translucent, about 3 minutes.
- Toss in diced carrots, asparagus, mushrooms, and peas; cook until bright and slightly tender, about 5 minutes.
- Sprinkle flour over veggies; stir 1 minute, then whisk in broth and cream until smooth, simmer 2–3 minutes.
- Stir in thyme, season with salt and pepper; remove from heat and let cool slightly.
- On a floured surface, roll pastry into a 12-inch circle; drape over filling in a greased pie dish.
- Trim excess edges, crimp decoratively; brush top with egg wash and cut vents.
- Bake for 25–30 minutes until crust is golden; let rest for 10 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg