Description
This Potato Pot Pie combines tender potatoes, caramelized onions, herbs, and a creamy sauce under a golden puff pastry crust. It’s hearty, comforting, and the perfect vegetarian twist on a classic pot pie.
Ingredients
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- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 5 medium potatoes, peeled and diced
- Salt and black pepper, to taste
- 2 tablespoons flour
- 1/2 cup half and half
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup fresh parsley, chopped
- Nonstick cooking spray
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent.
- Add diced potatoes, salt, pepper, thyme, and rosemary. Cook for 8–10 minutes until potatoes begin to soften.
- Sprinkle flour over the mixture and stir well for 1 minute. Slowly pour in half and half, stirring until thick and creamy.
- Stir in Parmesan cheese and chopped parsley, then remove from heat.
- Spoon the filling into the prepared baking dish.
- Cover with puff pastry sheets, trimming edges as needed. Brush with beaten egg and cut small slits for steam to escape.
- Bake for 25–30 minutes until the crust is golden brown and puffed. Let rest for 5 minutes before serving.
Notes
- Cool the filling slightly before adding the puff pastry to keep the crust flaky.
- Use Yukon Gold potatoes for a creamy texture.
- If the crust browns too quickly, cover loosely with foil.
- Reheat leftovers in the oven to keep the pastry crisp.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg