Herbes de Provence Pot Pie is proof that comfort food can be delicious without the extra fat and calories. You will not miss the meat in this vegetarian version either.
The Wynn Resort in Las Vegas recently teamed up with famous vegan chef Tal Ronnen to create exquisite menus of vegan and vegetarian cuisine for every restaurant at the Wynn. While I’m not a chef, no one would know this Herbes de Provence Pot Pie wasn’t created by one.
With spring on its way, more and more fresh produce is hitting the grocery stores. That inspired me to remake one of chef Tal Ronnen’s vegetarian chicken pot pie recipe.Our Pot Pies are usually defined as “comfort food”. They’re full of meat, potatoes and a creamy buttery sauce. I wanted to use fresh ingredients that reminded me of a summer in Paris, without all of the cream and butter. Oh la la!
John was hesitant that my remake could compare with the pot pie recipes that warm our insides during the winter. He was especially surprised at how much he enjoyed this Herbes de Provence Pot Pie since it’s a vegetarian dish.
This dish tasted rich and delicious but doesn’t include the fat and calories in a lot of pot pie recipes. Also, it shows that pot pies can be enjoyed year around.
Herbes de Provence Pot Pie
- 1 Leek white and light green diced
- 1 Fennel bulb diced
- 1 Red pepper diced
- 3 Carrots sliced
- 2 Tablespoons unsalted butter
- 1/2 Cup 2% evaporated milk
- 2 Cups fat free reduced-sodium vegetable broth
- 4 Teaspoons arrowroot
- 2 Teaspoons Herbes de Provence
- 3 Tablespoons chopped parsley
- 1 egg
- 2 sheets of Puff pastry
- Salt and pepper
- Preheat oven to 400 degrees F. In a small saucepan, cover carrots with a small amount of water and cook until al dente, approximately 5 minutes. Drain and remove from pan to stop cooking. Set aside.
- In a dutch oven, melt butter and add leek and fennel. Saute until they start to soften, 5 minutes. Add red pepper and cook an additional 3 minutes. Add carrots and Herbes de Provence and cook for 30 seconds or until aromatic.
- In a small saucepan, (same one used to cook carrots), bring broth and evaporated milk to a simmer and allow to cook about 3 minutes. Add to vegetables.
- Dissolve arrowroot with 1 teaspoon of water in a small bowl and add to vegetables. Cook over medium low heat until thickened. Stir in chopped parsley and salt and pepper as needed.
- Roll out puff pastry and cut to the shape of your dish. Fill dishes 3/4 full. Slightly stretch puff pastry over filling and crimp over the edge of the dish to seal. Whisk egg with 1 teaspoon of water, milk or cream. Brush puff pastry lightly. Put dishes on a rimmed baking sheet and bake until golden, 20 to 25 minutes.
- Allow to cool on the baking sheet on a wire rack for 15 to 20 minutes before serving.
We can’t all visit Las Vegas for a luxury meal at the Wyn, but we can sure enjoy their specialties at home. Bon Appetite!
Now Food is meant for sharing so I am taking this recipe over to my friends at Fiesta Friday hosted by Angie of The Novice Gardner and her cohosts Ginger’s Ginger & Bread and Loretta’s Safari Of The Mind.