Description
I’ve tweaked and honed this recipe to make it approachable. I found that breaking this recipe up over two days (the night before and just before serving) makes it far more manageable. The majority of the recipe is chopping so sharpen your knife. And if you’re extra crazy, make your own puff pastry. I’ve included my favorite recipe from Ashley of Not Without Salt. It comes together surprisingly fast and makes you feel like a professional. This meal will leave you saying, “I made that!”
Ingredients
- Crust
- 1/2 puff pastry sheet, store bought or homemade*
- 1 large egg
- Filling
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 carrots, sliced
- 1/4 c. kale, destemmed and finely chopped
- 1 tbsp. olive oil
- 1 tbsp. butter
- 4 tri-colored potatoes (or new potatoes), diced
- 1 sweet potato, diced
- 1/2 c. broth
- 1 sprig of sage
- 1/2 c. milk
- 1/2 c. Seven Daughters Crisp White Wine
- 1/4 c. broth
- 2 tbsp. flour
- 1 tsp. fresh thyme
- 1/2 tsp. fresh sage, finely chopped
- 1/8 tsp. nutmeg
- 1/2 c. peas, frozen
- salt and pepper to taste
Instructions
- One day before, prepare Puff Pastry. Place a 1/2 sheet of puff pastry in the fridge to thaw overnight or make this recipe* and store in fridge overnight.
- One day before, make filling. In a large skillet, sauté onion, garlic, carrots, and kale in olive oil for about 5 minutes. Cover to steam, stirring occasionally. Add salt and pepper to taste. Remove from pan and set aside. Into the same pan, melt butter and add potatoes, broth, and sage. Cover and cook for about 10 minutes or until potatoes have softened and liquid has been absorbed. Season again with salt and pepper. Remove sage sprig and store potatoes with veggies. Once cooled, cover and store in fridge.
- Day of, bake puff pastry and prepare remaining filling. But first things first, pour yourself a glass of wine. Preheat oven to 450 degrees. Roll out chilled puff pastry until 1/4” thick, no less. Using a sharp biscuit cutter (the same diameter as serving mug), cut four circles. Place on a parchment lined baking sheet and chill in the freezer for 10 minutes. Whisk egg in a bowl and set aside. Meanwhile, prepare remaining filling. Remove veggies from fridge and allow to come to room temperature. Make sauce. Into a large pan, add milk, wine, broth, flour, thyme, sage, and nutmeg. Whisk until evenly combined. Continue whisking and cook on medium heat until thickened, about 5 minutes. Salt and pepper to taste. Turn heat to low. Stir in peas and prepared vegetables. Continue cooking until heated through. Lightly brush chilled puff pastry with egg wash and bake for 12 minutes or until golden. While baking, evenly distribute filling into mugs. When the puff pastry is done, place one round per mug and serve warm. (If needed, place mugs on a baking sheet and store in warmed oven just before serving.)
Notes
* This homemade puff pastry comes together really fast and is so, so good (and thorough). Give yourself a 1-2 hour window to make. Though most of that time is the dough resting. For the pot pie recipe, I quartered the puff pastry recipe and had just enough plus a little more for dessert the next day. Always work with chilled puff pastry dough. Heat is not your friend.
• Chop vegetables and potatoes around the same size to allow for even cooking.
• You can make this recipe the same day, just get ready for a marathon. Follow the recipe as is and forgo storing the filling in the fridge.
• Salt (and taste) as you go, and it’ll be perfect. Waiting till the end always yields an over or under salted dish.
These are so cute! I have been dying to eat pot pie recently!!
gorgeous – your words and this dish
This looks beyond delicious! I think you had me at the word “puff pastry.” Well worth the required patience and clean up! I’ll have to give Seven Daughters a chance. I’m always on the hunt for a fabulous new wine!
http://www.taffetaandtulips.com
Such a lovely idea. I love veggie pot pies, but especially love the idea of serving them up in individual containers.
I love meals that take time. Not so much lots of prep and cooking time, but meals that cook long and slow on the stovetop or in the oven. The smell wafts through your home, you anticipate it for hours, and then it’s finally ready – all those deep and hearty flavours…. I can’t wait to break out my creuset for stews and soups!
I still can’t believe that autumn is really here…but I can be much more accepting of it if there are these pot pies on the table! They might even convince me to make my own puff pastry…
I can’t wait to try this, Melissa. This post made me smile.
You are making me miss the cold weather, and we’ve just had winter! I’m tucking this post away for the day when the cold weather returns, and I can remind myself of all that is good about autumn.
Although, veggie pot pies can be a perfect lazy summer dinner too 🙂
You’ve perfectly described autumn! And your pot pies in a mug look like just the thing to eat while enjoying her, autumn that is. 😉
Pot pies in mug form? I want one!! 🙂 These would be so amazing to eat on a rainy day, while wrapped up in a cozy blanket at home. (If a little messy that way.)
gorgeous, Melissa! xo
gosh, I love your photos for this post. and I’m so excited about the idea of baking pot pies in mugs–so cute and comforting.
You totally hit the nail on the head when it comes to my favorite things about cooking in the fall. Cooking becomes more of an “experience” again, somehow. I’ll miss summer, but I’m sure loving all the crisp weather and hearty, delicious meals that come with it! This looks lovely!
I simply LOVE this idea for so many reasons, one of which it’s perfect for someone like ‘moi’ who lives alone. I often prepare my favorite chicken pie filling and freeze half of it. Now I’m gonna start freezing it in smaller portions and baking myself some ‘pie in a cup’! Gotta go ‘pin’ this immediately!
Yum! These look delicious. Can’t wait to try! And thanks so much for the shout out to my enamel mugs DIY.
how creative!!! and as always your photography is just stunning.
all of your descriptors of fall – perfect. i love this idea! i might try making with a gf cornbread topping. have a great week, xo
These sound so good!! I love veggie pot pies so much 🙂