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Seasonal Vegetarian Pot Pie

January 23, 2015 by hipfoodiemom 33 Comments

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With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

When I first started cooking, I never really paid attention to what produce was in season and when. I just bought stuff and didn’t think twice about it.

But if you think about it, purchasing and cooking with produce that’s in season makes complete sense. You get fruits and vegetables at their peak and the price is reasonable. It’s winter so I’m currently obsessed with sweet potatoes, kale, mushrooms and leeks.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Ah, the glorious sweet potato. My favorite thing now is simply roasted it with a little extra virgin olive oil and salt. So delicious and filling too!

To say that it’s cold here in Wisconsin is an understatement. We’re supposed to be having a mild winter but I still think 20/30 degree weather is cold so I have to take matters into my own hands.

And bake.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Enter this glorious vegetarian pot pie.  . . filled with winter’s bounty and everything good. Guys, you have to try this recipe. You won’t miss the beef, you won’t miss the chicken. .  I promise. This is delicious.

With layers and layers of flaky crust and packed with sweet potatoes, kale and leeks, celebrate winter's bounty with this fabulous Seasonal Vegetarian Pot Pie. #comfortfood #potpie #vegetarian

Print Recipe

Seasonal Vegetarian Pot Pie

Recipe fits a 1.5 quart KitchenAid nesting ceramic dish.
Course: Main
Author: Hip Foodie Mom

Ingredients

  • 1 cup plus 1 tablespoon vegetable broth
  • 1 large sized sweet potato peeled and chopped
  • 1 large sized carrot peeled and chopped
  • 1 small onion peeled and chopped
  • 8 oz. cremini mushrooms sliced
  • 1 large leek tender white and light green parts only, sliced thin
  • Salt and pepper to taste
  • 2 to 3 cups kale chopped
  • ½ cup milk
  • 2 tablespoons all-purpose flour
  • ½ to 1 tablespoon Dijon mustard
  • 1 tablespoon mascarpone
  • 2 Frozen puff pastry sheets defrosted
  • 1 egg + 1 teaspoon water beaten for egg wash

Instructions

  • Visit The Kitchenthusiast for the instructions.

You guys have to go check out the rest this recipe and see the inside of this glorious vegetarian pot pie at The Kitchenthusiast. You’ll be glad you did. Enjoy and stay warm!

Disclosure: This is a sponsored post with KitchenAid USA. All opinions expressed here are 100% my own.

 

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Filed Under: Baking, Meals, Vegetarian

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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