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Spring Veggie Pot Pies

Name: Spring Veggie Pot Pies
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 package (17.3 ounces) frozen, ready-to-bake puff pastry sheets, thawed; 5 tablespoons unsalted butter, divided; 6 small red potatoes, cut into Â½-inch pieces; 12 baby carrots, halved; 1 pound asparagus, tips only, cut into 1 Â½-inch piecesÂ; 1 cup baby bella mushrooms, sliced; Â½ pound green onions, choppedÂ; 4 ounces baby spinach; 1 cup baby peas (fresh or thawed); 1 tablespoon fresh thyme; Â½ teaspoon salt (optional); Â¼ teaspoon ground black pepper; 3 tablespoons all-purpose flour; 3 cups unsalted vegetable broth; Â¾ cup plus 1 tablespoon heavy cream, divided; 2 teaspoons Dijon mustard; 1 large egg yolk

Celebrate spring with mini Spring Veggie Pot Pies loaded with fresh asparagus, peas, onions and garlic. Bake them in oven-proof bowls topped with a flaky puff pastry for a tasty side dish or light meal.

Rebecca Denton

Print Recipe

Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

1 package (17.3 ounces) frozen, ready-to-bake puff pastry sheets, thawed
5 tablespoons unsalted butter, divided
6 small red potatoes, cut into ½-inch pieces
12 baby carrots, halved
1 pound asparagus, tips only, cut into 1 ½-inch pieces
1 cup baby bella mushrooms, sliced
½ pound green onions, chopped
4 ounces baby spinach
1 cup baby peas (fresh or thawed)
1 tablespoon fresh thyme
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
3 cups unsalted vegetable broth
¾ cup plus 1 tablespoon heavy cream, divided
2 teaspoons Dijon mustard
1 large egg yolk

Instructions

Preheat oven to 400 degrees.
On a lightly floured surface, roll out puff pastry sheets to about ⅛-inch thickness. Using a 6-inch bowl or plate as a template, cut out 6 rounds. Use a sharp knife to cut a 1-inch slit in the center of each round, then transfer rounds to a large baking sheet and refrigerate until ready to assemble pies.
Melt 2 tablespoons butter in a large, deep skillet. Add the potatoes and carrots and cook over medium-high heat until softened, about 10 minutes. Add the asparagus tips and mushrooms and continue cooking, stirring often, until asparagus is crisp-tender, about 3 minutes. Add the green onions and cook 2 minutes, stirring occasionally. Add the spinach and cook, stirring, until wilted. Stir in the peas and thyme and cook just until heated through. Season with salt (if using) and pepper and transfer vegetable mixture to a large bowl. Set aside.
Return the skillet to medium-high heat and melt the remaining 3 tablespoons butter. Add the flour and cook while stirring until pale golden, about 1 minute. Slowly whisk in the vegetable broth and cook, whisking constantly, until thickened, about 7 minutes. Whisk in ¾ cup of cream and mustard until combined. Stir the vegetable mixture into the sauce, remove skillet from heat and let cool slightly.
In a small bowl whisk together the egg yolk and remaining 1 tablespoon of cream.
Divide the vegetable mixture evenly between 6 10-ounce ramekins or ovenproof bowls. Lightly brush the rims with the egg wash and carefully top each with a puff pastry round. Gently press the pastry around the edges of the ramekins to seal. Brush the pastry with the egg wash and set the ramekins on a large, rimmed baking sheet.
Bake the pot pies for 20 minutes, or until the tops are golden brown and puffed and the filling is bubbling. Serve warm.