Puff Pastry Vegetable Pot Pie Casserole

Introduction

Puff Pastry Vegetable Pot Pie Casserole is a cozy, nourishing dish filled with a mix of fresh and frozen vegetables, white beans, and savory herbs, all topped with a crispy puff pastry crust. This vegetarian-friendly casserole comes together in one pan, making it an easy and hearty option for weeknight dinners or holiday gatherings. With its creamy and flavorful filling, it’s a comforting way to enjoy a variety of vegetables in one delicious meal.

Ingredients

• 1 sheet puff pastry, thawed
• 1 can (15 oz) white beans (cannellini or great northern beans)
• 2 carrots, peeled and diced
• 1 white or yellow onion, diced
• 2 tablespoons butter (dairy or non-dairy)
• 16 oz bag frozen mixed vegetables
• 2 cloves garlic, crushed
• 1 ½ cups low-sodium vegetable broth
• 1 cup milk of choice (dairy or non-dairy)
• ⅓ cup all-purpose flour
• 1 tablespoon fresh thyme
• ½ tablespoon fresh rosemary, chopped
• 1 teaspoon salt (plus more to taste)
• 1 teaspoon black pepper
• ½ teaspoon turmeric
• 1 egg, whisked (for brushing the puff pastry)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Fresh Vegetables: In a large braiser pan or skillet, melt the butter over medium heat. Add the diced carrots and onion, cooking for 5-7 minutes while stirring occasionally.
3. Add the Frozen Vegetables and Spices: Add the frozen mixed vegetables, crushed garlic, thyme, rosemary, salt, pepper, and turmeric. Cook for an additional 2-3 minutes, stirring well.
4. Prepare the Filling: Stir in the flour, mixing to coat the vegetables. Pour in the vegetable broth, milk, and canned white beans. Stir everything together and let the mixture cook on medium-low heat for about 5 minutes, or until the filling thickens. Adjust seasoning to taste.
5. Add the Puff Pastry: Cut the thawed puff pastry sheet into smaller rectangles. Once the filling has thickened, remove the pan from the heat and layer the puff pastry pieces on top of the filling, overlapping the edges to cover the dish.
6. Bake: Brush the puff pastry with the whisked egg. Place the pan in the preheated oven and bake for 25-30 minutes until the pastry is crisp and golden brown.
7. Serve: Let the casserole sit for 10 minutes before serving. Garnish with extra fresh herbs if desired.

Conclusion

This Puff Pastry Vegetable Pot Pie Casserole is a hearty and flavorful dish that combines a creamy vegetable filling with a flaky puff pastry crust. It’s a versatile and comforting meal that’s perfect for family dinners or special occasions. Enjoy the mix of textures and savory flavors in every bite, and feel free to customize it with your favorite vegetables. This casserole is not only delicious but also a great way to add more veggies to your dinner table!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !