Description

This Farmers Market Pot Pie is a comforting and wholesome dish packed with fresh garden vegetables like carrots, celery, mushrooms, cauliflower, broccolini, and sweet potatoes, all smothered in a creamy tarragon-infused sauce and topped with flaky puff pastry. Perfect for a cozy meal that celebrates seasonal produce and classic flavors.

Ingredients

Scale

Vegetables

3 carrots, chopped
3 celery stalks, chopped
1/2 yellow onion, chopped
6 whole button mushrooms, sliced
1 clove garlic, minced
1/2 head cauliflower, rough chopped
1 bunch broccolini, rough chopped
1 whole sweet potato, chopped

Fats & Oils

1 tablespoon olive oil
1 tablespoon butter (for sautéing vegetables)
3 tablespoons butter (for sauce)

Dairy & Liquids

1/2 cup heavy cream
2 cups vegetable or chicken broth
1/2 cup white wine (Sauvignon Blanc)
1 egg, beaten (for brushing puff pastry)

Dry Ingredients & Herbs

3 tablespoons white flour
1 tablespoon fresh tarragon, rough chopped
Salt and pepper, to taste

Other

2 puff pastry sheets, thawed

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie later.
Sauté Aromatics and Mushrooms: Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add chopped carrots, celery, onion, and sliced mushrooms. Cook, stirring occasionally, until vegetables are tender and mushrooms have released their moisture. Add minced garlic in the last minute to infuse flavor. Remove vegetables from skillet and keep warm.
Boil Root and Cruciferous Vegetables: Bring a pot of water to a boil. Add the chopped broccolini, cauliflower, and sweet potato and cook for 7-8 minutes or until tender but not mushy. Drain well in a colander.
Make the Creamy Tarragon Sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for about 30 seconds until it develops a light brown color. Slowly pour in the white wine while whisking to combine, then add the broth and heavy cream. Season with salt and pepper, and stir in fresh chopped tarragon. Let the sauce simmer for 10 minutes, stirring occasionally, until thickened.
Combine Vegetables and Sauce: Return the sautéed and boiled vegetables to the skillet, stirring gently until all are coated in the creamy sauce. Remove from heat.
Assemble the Pot Pie: Cut puff pastry sheets into triangle shapes and layer them on top of the vegetable mixture in your baking dish, slightly overlapping to cover the surface completely. Tuck in some larger tarragon leaves for added aroma. Brush the pastry tops with beaten egg to promote a golden finish.
Bake to Perfection: Place the assembled pot pie in the preheated oven and bake for 35 minutes or until the puff pastry is puffed up, golden brown, and bubbly around the edges.

Notes

You can substitute chicken broth with vegetable broth for a vegetarian version.
For a dairy-free option, substitute butter with olive oil and heavy cream with coconut cream.
If puff pastry is not available, a pie crust can be used, but adjust baking time accordingly.
Let the pot pie rest for 5-10 minutes after baking for easier serving.
Fresh tarragon adds a distinctive flavor, but if unavailable, use fresh thyme or parsley as alternatives.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking, Sautéing, Boiling
Cuisine: American

Nutrition

Serving Size: 1 pot pie serving (about 1/4 recipe)
Calories: 420 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 55 mg

Keywords: farmers market pot pie, vegetable pot pie, puff pastry pot pie, tarragon pot pie, vegetarian pot pie, creamy vegetable pot pie, fall recipe