Description
These Sweet and Savory Vegetable Pot Pies feature a delightful mix of butternut squash, parsnips, mushrooms, and aromatic herbs enveloped in crispy, buttery phyllo dough. Perfect for a comforting vegetarian meal, this recipe balances hearty vegetables with a creamy, flavorful gravy and a flaky top crust, baked to golden perfection.
Ingredients
Vegetables and Herbs
- 1 medium onion, chopped
- 8 oz button or baby portobello mushrooms, quartered
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 cups butternut squash (about 1/2 small, peeled and cut into small pieces)
- 2 medium parsnips, peeled and chopped
- 2 sprigs fresh thyme, minced
- 2 tbsp fresh sage, minced
Liquids and Fats
- 4 tbsp olive oil, divided
- 1 1/2 cups vegetable broth
- 1/2 cup milk
- 1 tbsp butter, melted
Other Ingredients
- 1/4 tsp ground nutmeg
- 3 tbsp all-purpose flour
- 8 sheets phyllo dough
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pot pies.
- Sauté Base Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chopped onion, quartered mushrooms, and chopped celery. Sauté for 4-5 minutes until they soften and start to brown. Season with salt and pepper to taste.
- Add Squash, Parsnips, and Garlic: Add the butternut squash, parsnips, and minced garlic to the skillet. Continue to sauté for another 4-5 minutes until the vegetables begin to soften. Season again with salt, pepper, and add minced fresh thyme and sage for aromatic flavor.
- Incorporate Flour: Add the remaining 2 tablespoons of olive oil to the skillet. Sprinkle the 3 tablespoons of all-purpose flour over the vegetables and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste and create a base for the gravy.
- Add Liquids and Simmer: Gradually pour in the vegetable broth and milk while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and simmer until the sauce thickens to a gravy-like consistency. If too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold broth and stir it in; if too thick, add more broth or milk as needed. Season with 1/4 teaspoon ground nutmeg for warmth.
- Prepare Ramekins: Lightly oil four 8-ounce ramekins to prevent sticking. Evenly distribute the vegetable mixture among the ramekins.
- Assemble Phyllo Topping: Lay two sheets of phyllo dough flat. Brush the top sheet generously with melted butter, then layer the sheets together and mold them to cover the filling in each ramekin completely. Repeat this process for all ramekins to ensure a crisp, flaky crust.
- Bake the Pot Pies: Place the ramekins on a baking sheet to catch any drips. Bake in the preheated oven for 30 minutes or until the phyllo dough is golden brown and crunchy, and the filling is bubbling hot. Remove from oven and allow to cool for 10 minutes before serving. Enjoy your sweet and savory vegetable pot pies!
Notes
- For a thicker sauce, cornstarch slurry is recommended as a thickening agent.
- If phyllo dough dries out, cover it with a damp towel while assembling to keep it pliable.
- Use gluten-free flour and phyllo dough alternatives for a gluten-free version.
- These pot pies can be made ahead and refrigerated before baking; bake straight from chilled, adjusting time if needed.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated in the oven for best texture.
