Veggie Pot Pies



Camilla, my daughter and The Upstate Table’s Creative Director, is passionate about pot pies. She almost always orders them when they’re offered on a restaurant’s menu, and often hopes they’re on the menu at home too. One year she even asked to have them for her birthday dinner—which is in June. Obviously, her desire for this savory pastry is not limited to the cooler months. I try to double this recipe so I can freeze half, which for Camilla, is better than money in the bank. The fennel and parsnip here give a hint of sweet to the creamy vegetable base, which gets a splash of color—and a boost of protein—from the verdant edamame.


Cook’s note: If you want to add some greens to this pot pie, replace one of the potatoes with a a cup or so of chopped curly kale. Also consider mushrooms or celery too.

And I love Dufour puff pastry, which is available nationwide, uses an all-butter recipe, is extremely flaky and easy to work with!


Photo by Rikki Snyder

Recipe featured in Naturally, Danny Seo Fall 2021


Veggie Pot Pies

Makes 6 pies


3 tablespoons unsalted butter

2 shallots, peeled and finely chopped (about 1/2 cup)

1 leek, thinly sliced (about 1 cup)

2 russet potatoes, peeled and cut in 3/4-inch dice (about 2-1/2 cups)

2 large carrots, peeled and cut in 3/4-inch dice (about 1-1/4 cups)

1 large parsnip, peeled and cut in 3/4-inch dice (about 1/2 cup)

1 small fennel bulb, chopped (about 1 cup)

1 teaspoon kosher salt, divided

Pepper, to taste

3/4 cup vegetable stock

1 cup oat milk or dairy milk

1/4 cup white whole wheat flour

1 cup shelled frozen edamame

1-1/2 teaspoons fresh thyme leaves

1 (1-pound) package puff pastry, defrosted if frozen, and cut into six 4- to 5-inch squares

1 large egg, whisked with 1 teaspoon water


Preheat the oven to 400 degrees. Melt the butter in a Dutch oven over medium heat. Add the shallots and leeks and sauté for 8 minutes or until softened. Add the potato, carrot, parsnip and fennel and continue to saute for 5 more minutes or until glistening. Sprinkle with ½ teaspoon salt and freshly ground black pepper and toss to coat. Next add the stock and bring to a boil. Lower the heat and simmer.


Meanwhile, whisk together the flour and milk in a small cup until smooth. Add this mixture to the vegetables and stock and raise the heat, bringing the mixture to a simmer again. Continue to heat and stir until the mixture is thickened. Stir in the edamame and thyme leaves. Season with the remaining 1/2 teaspoon salt, or less as desired.


Using a ladle, transfer the mixture to 1-cup oven-proof mugs or mini casserole dishes, dividing it evenly among the 6 mugs. Top each mug with a square of puff pastry and brush with egg. Set the mugs on a foil-lined rimmed baking sheet and bake for 25 minutes or until the pastry is puffed and golden. Let rest for 5 mintues before serving.