Herbes de Provence Pot Pie
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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!
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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!
We’re trying to cut back on our meat consumption. This looks like comfort food to me! I’m always looking for new Lent ideas!
Oooh la la is right! Wow! This is a fantastic idea – might not feel too guilty about the Puff! LOL!
Exactly! Everything else is pretty healthy.
I’m such a sucker for puff pastry, though, and anything made with it! 🙂
Sounds amazing! Pinning to try soon!
Thank you Sarah for visiting! I hope you enjoy it!
This looks amazing!
Thank you Diana! I appreciate your stoping by!
Bravo Julie! You did a wonderful job! Your pot pie looks wonderful and sounds delicious! 🙂
Thank you Arl!
This looks great and I love the evaporated milk, I never use it, intriguing! 🙂 The whole pie looks delicious and I can almost smell the vegetables and pastry just looking at your beautiful pictures! 🙂
Thank you Petra! I love when a recipe comes together and it’s one that you will repeat and enjoy sharing! Have a great day!
Looks super comforting and decadent even without the meat, cream or butter! Well done Julie!
Thank you Johanne!
Comfort food at it’s best…it looks delicious!
Thank you! It was indeed yummy!