Herbes de Provence Pot Pie
This post may contain affiliate links. Please read our Disclosure Policy.
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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!
A delicious looking pie!! Great idea making a vegetable pot one … yum! 🙂
Thank you Lili! It was delicious!
I love pot pies and so does everyone because you can make it your own recipe. I like the Herbes de Province – I have a special mill just for grinding up this combination of herbs. Lots of good flavor I am sure – just might have to make this, however, it is starting to get warmer and I do not use my oven so much as in the winter 🙂
Thanks Judi! I find baking therapeutic so bake year around but love when it warms up and we can get all of our fresh fruit and veggies! I’ve never made my own Herbes de Province. I add more plants every year and just love them.
It is going to be in the 50’s (after being in the 70’s) this week so maybe I will make your version then. Love the Herbes de Provence!
We are cooling again this week too. Lows in upper 30’s so plants are coming in. We will have heat soon enough though.
This looks delicious! Thanks for bringing it to the party! Happy FF! 🙂
Thank you! Happy FF to you too 🙂
MMMMMM Julie this looks fantastic!! Pot pie is so good, and the addition of herbes de provence? Perfection 😀
Thank you Amanda! We really enjoyed these. John ate two of these the next day.
Wow this looks amaaaazing! After the macarons I made today and now looking at this beautiful pot pie, I feel like I’m in Paris haha!
I know! I’ve been inkling at making macarons, but haven’t gotten that brave yet. Time to pull up my big girl panties and give them a try!
It definitely feels good when you get them right haha! From my many, many trials and errors this last week,the best tip I can give you is don’t worry too much about the “rules”, particularly aging egg whites and resting!
Good to know Michelle!
This sounds and looks deliciouuuuusssss! I LOVE the Wynn! My sister in law had her wedding in Vegas and her rehearsal dinner was at the Wynn- it was awesomeeeeeee… I want to go back! 🙂 (And then follow you to Punta Cana after!)
Ha! Thanks Stephanie! I’ve never been there but loved the Pot Pie!
We love pot pies at our house, and yours looks like one I have to try! My aunt told me lately how much she likes Herbs de Provence, and I have been meaning to look for it. Now I know what to do with it! This reallly looks heavenly, Julie. Thanks for the recipe.
Beautiful recipe! Herbes De Provence is my favorite blend of all time! Yum!
Thanks Sarah! I agree. It is so good in so many dishes.
oh and p.s. although we get Herbes de Provence here, I just love it that my husband bought me back a cute little cloth bag so beautifully decorated full of the gorgeous herb from the south of France. He’s off again next month with his “mates” from England, and they will be visiting another part of Southern France, so I’ve already placed my order as mine has totally run out.
How wonderful! What a thoughtful man. 🙂 My daughter brought me back some sea salt with garlic and parsley that she got at one of the markets. I love it. Tell hubby to put that on your list too. Thanks for cohosting! You make a perfect hostess!
Welcome to Fiesta Friday Julie…..and I can tell you are feeling a lot better. You’ve really been re-creating in the kitchen haven’t you? Great job! I love pot pies, that crusty pastry is to die for! I like your mini versions, and a vegetarian one to boot! All good :). I bought some little bowls over Christmas when I made Angie’s magic cakes, I forget what they were called. Now I have another recipe for them 🙂 Have a wonderful weekend and so glad you are back with us. 🙂
This sounds delicious! Even better when it’s husband approved 😉
Thank you! I know! He can be like a kid and turn his nose up at something before he even tries it. 🙂
A very beautiful and tasty dish Julie 🙂
Thank you!
This is just brilliant Julie. A vegetarian pot our had been on my kind since few days and I bought some puff pastry from the store today. Who knows, if I will whip a pot pie soon, inspired by you.
❤️
Thank you Sonal! It was very good.
Very good looking pot pie Julie- I love it!
Thanks Jess!
This is exactly what I need:) we are trying to eat a little be lighter as well. Love this recipe and I think I can play with different type of filling. Nice job!
Thank you!
Wow your pot pie looks adorable Julie. … just sound perfect and flavorsome….
Thank you Chitra! It was a new flavor combo for me and I was very happy with it. I even got a thumbs up from hubby!
Mouthwatring, your clicks make me crave for UE preparation
Thank you!
You are churning out one delicacy after another Julie. I am loving each and every post of yours 🙂
Thank you skd! It is really nice to be back in the kitchen!
Do take care though <3
What a gorgeous pot pie Julie! Perfect for spring
Thank you! It really was delicious.
Looks good to me
I never would have though about a meatless pot pie but it looks amazing, and I love that you use herbs de Provence too 🙂 great post!!
Thank you! It was delicious!
Julie what a beautiful and delicous re make of the pot pie. I love it and great call use the herbs de provence, Well done.
Thank you so much! I had a lot of fun recreating it.
Oh, you beat me to it! I was thinking about doing a meatless pot pie for Meatless Monday. Now I don’t need to worry about a recipe I could use yours. Sounds great!
Please do Debbie! Thank you.
Your pot pie looks gorgeous! I love the pastry crust, the oozy, rustic look and the fact that it is meatless. Bravo!!! 🙂
Thank you Ana! Even my cave man loved it. 🙂
🙂
So exquisite Julie. Beautiful job
Thank you Stephy! Loved the granola bars on your site today too!
Haha, thank you Julie