Spring Veggie Pot Pie

| Curated Just for You | Test Kitchen Approved |

Serves: 6-8 | Prep. Time: 55 minutes | Total Time: 1 hour 30 minutes

Ingredients

1 lb diced, blanched yukon gold potatoes

3 tbsp olive oil

1 cup diced onion or leeks

4 cups any combination of: diced carrot, parsnip, celery, fennel, mushrooms, pearl onions (leave whole)

Generous pinch salt and pepper

1 cup fresh peas (raw) or 1 cup asparagus tips (or both)

1 lb tofu, seared with salt and pepper (optional, or sub more veggies, or sub seasoned & baked chicken breast)

1/4 cup flour

3 cups flavorful veggie stock

2 tsp whole grain mustard

1/3 cup dry white wine

1 tbsp thyme

1–2 tbsp tarragon

1 tsp kosher salt

1 tbsp nutritional yeast (optional)

1/4 tsp pepper

1 package puff pastry dough or double pie crust

Directions

Preheat oven to 375 degrees F
Blanch potatoes. Saute leeks or onions in 3 tbsp oil, for 5-6 minutes on med heat until translucent and tender. Add 4 cups diced veggies, and salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 10 -12 minutes. Splash with wine, and cook on medium heat until it evaporates, about 4 minutes. While this is cooking sear the tofu.
Stir in flour and nutritional yeast to the veggies and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken).
Add fresh tarragon, thyme and white pepper. Taste and adjust salt.
Roll out Puff pastry dough or the pie crust to fit what baking dishes you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them leaving an extra 1/4 in – 1/2 in for crimping.
Fill the ramekins ¼- ½ inch below the rim and dampen the edge of the ramekin with a little water, on your finger tip (or use egg wash). Place the puff pastry over top and crimp the edges with a fork pressing down into the edge of the baking dish. Make a slit so pie can vent, and either brush with an egg wash, or a little olive oil. Place on a sheet pan ( to catch any juices) in the oven.
Check at 15-20 minutes as some ovens do run hot, paying attention so they don’t get too dark (turning oven down to 350 if need be). Smaller ramekins will cook faster. Depending on the the baking dish, baking times will vary. They are done when they are puffed, bubbling and golden. ( 20-35 minutes)
You can also make this is a 9×13 inch baking dish. If you fill them overly full, they will bubble over in the oven. If you like things neat and tidy, just fill to slightly below the rim. Bake for 25-35 minutes until puffed and golden. Enjoy!