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–+ servings
Spring Vegetable Pot Pie

Spring Vegetable Pot Pie That's Bursting with Fresh Flavor

Enjoy a comforting Spring Vegetable Pot Pie bursting with seasonal ingredients like Yukon gold potatoes and sweet peas.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Baking
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Yukon Gold Potatoes diced
  • 1 cup Carrots diced
  • 1 cup Mushrooms sliced
  • 1 cup Fresh Peas or frozen peas
  • 1 whole Lemon juiced
  • 1 tablespoon Fresh Thyme or dried thyme
For the Crust
  • 1 package Puff Pastry thawed

Equipment

  • large pot
  • Skillet
  • Pie dish

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, boil diced Yukon gold potatoes and carrots for 8-10 minutes or until just tender. Drain and set aside.
  3. Sauté sliced mushrooms in olive oil for 5-7 minutes until golden. Add fresh peas, lemon juice, thyme, salt, and pepper.
  4. Combine sautéed mushrooms with boiled potatoes and carrots in a mixing bowl.
  5. Roll out the puff pastry and line your pie dish, leaving excess hanging over the edges.
  6. Fill the pie dish with the vegetable mixture.
  7. Cover with another layer of puff pastry, seal the edges, and make slits in the top for steam.
  8. Bake for 30 minutes or until the pastry is golden brown.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Serve with a fresh salad or crusty bread for a complete meal. Store leftover pie in an airtight container in the fridge for up to 3 days.

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