Collect some mini carrots & whip up this mouthwatering recipe

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Chicken pot pie rates as a beloved dish in the United States. This vegetarian-friendly baby carrot pot pie uses all the same flavors as the traditional meat pie, using sliced baby carrots in place of the chicken. The creamy herb-infused gravy pairs perfectly with the tender carrots and flaky puff pastry crust. The cooked carrots also give a delicious sweetness to the pie.
The recipe makes one full-size pot pie, but this dish can be pre-portioned into ramekins before baking, if you prefer. Add other vegetables such as diced potatoes or peas to the filling mixture for even more flavor and texture. This sweet and savory dish will satisfy vegetarians looking for a comforting, hearty meal on a cold night, or works well as a side dish for a holiday table.
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Cooktop Cove
Baby Carrot Pot Pie
4
25 minutes
35 minutes
1 hour
1 pound baby carrots, cut in half-inch slices
2 tablespoons olive oil
1 medium white onion, diced
2 cloves garlic, minced
2 cups whole milk
1/4 cup all-purpose flour
1 tablespoon fresh resemary
1 teaspoon dried thyme
1/4 cup fresh chopped parsley
1 puff pastry sheet, thawed
1 large egg
Kosher salt and fresh ground black pepper
Heat oven to 375 F.
Heat olive oil in a large skillet over medium-high heat.
Add onion to the skillet, garlic, fresh rosemary, dried thyme and sauté until onions become translucent, about 5 to 7 minutes.
Add the flour and stir until the raw flour has been cooked out, about 1 minute.
Add the carrots to the skillet and stir.
Slowly add the milk to the skillet, about 1/2 cup at a time, constantly stirring to avoid any lumps of flour in the sauce.
Add the salt and pepper, reduce heat to medium-low, put the lid on the skillet, and allow the sauce to simmer and thicken, about 3 to 5 minutes.
Add parsley to the mixture. Stir to combine all ingredients.
Spray a round or square baking dish with nonstick cooking spray, and cover the bottom with the puff pastry, making sure the sheet extends beyond the rim.
Transfer the carrot mixture to the baking dish.
Press down on the pastry around the rim to form a seal, and cut away excess pastry with a knife.
Cut several slits in the top of the pastry to vent while cooking.
In a small bowl, beat the egg. Brush the top of the pie with the egg.
Place the baking dish in the oven and allow to bake until the crust is golden brown and the sides of the pie are bubbling, about 25 to 30 minutes.
Remove pie from the oven, and allow to cool 5 minutes.
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