Martha Stewart Pot Pie Recipe
Description
Pot pies are the ultimate comfort food, and this recipe from Martha Stewart is sure to please. This pot pie is made with a delicious combination of vegetables, herbs, and spices, all wrapped up in a flaky pastry crust. Whether you're having a casual dinner or a special occasion, this pot pie is sure to be a hit with your family and friends. Plus, it’s easy to make and can be made ahead of time. This recipe is sure to become a favorite in your household.
Prep Time
This pot pie takes about 45 minutes to prepare, which includes chopping and sautéing the vegetables, making the pastry dough, and assembling the pot pies.
Cook Time
The pot pies will need to bake for about 50 minutes before they are ready to be served.
Ingredients
For this recipe, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/4 cup white wine
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup cooked chicken, diced (optional)
- 2 tablespoons butter, melted
- 1/2 cup all-purpose flour, for dusting
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Instructions
Preheat the oven to 375°F. Grease four 8-ounce ramekins or oven-safe dishes.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes. Add the diced carrots, bell pepper, and celery and cook for another 5 minutes. Stir in the dried herbs. Sprinkle the flour over the vegetables and stir to combine.
Add the vegetable broth, white wine, cream, salt, and pepper and bring to a simmer. Cook until the sauce is thickened, about 5 minutes. Remove from the heat and stir in the peas, corn, and diced chicken (if using). Set aside.
On a lightly floured work surface, roll out the puff pastry to a thickness of 1/8 inch. Cut out four 8-inch circles and place them in the prepared ramekins. Brush the edges of the pastry with the melted butter.
Spoon the vegetable mixture into the ramekins and top with the puff pastry circles. Crimp the edges of the pastry to seal. Brush the tops with the beaten egg. Cut a few slits in the top to allow the steam to escape.
Bake for 45 minutes, or until the pastry is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
You will need the following equipment to make this recipe:
- Large skillet
- Four 8-ounce ramekins or oven-safe dishes
- Rolling pin
- Pastry cutter
- Pastry brush
Notes
This recipe is easily customizable. If you don’t have any of the herbs listed, feel free to substitute with any other herbs you have on hand. You can also use any type of frozen vegetables you have in your freezer. For a vegetarian version, simply omit the chicken.
Nutrition: Per Serving
This recipe yields four servings. Each serving contains approximately:
- 334 calories
- 17g fat
- 30g carbohydrates
- 9g protein
Recipe Tips
To make the most of this recipe, here are a few tips:
- Be sure to use a good quality puff pastry for the best flavor and texture.
- For an extra golden crust, brush the tops with an egg wash (1 egg beaten with 1 tablespoon of water).
- For a heartier pot pie, add more vegetables or diced cooked chicken.
- To make ahead, assemble the pot pies and freeze for up to 3 months. When you’re ready to bake, thaw overnight in the refrigerator and bake as directed.
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