Vegetable Pot Pie with Phyllo

This is a good hearty, one-pot meal for a Fall day. Jill requested pot pie on a recent visit to Vancouver and because she’s a super-duper sous chef and a damn fine chopper, I looked forward to making it with her. After a trip to Granville Island Market (and a pit stop at Bridges for a pint), we filled our wine glasses and started chopping! The recipe below is adapted from a Canadian Living recipe for chicken pot pie. I’ve since made it veggie and turned it on its ear. It’s very versatile. If you have squash or sweet potato, by all means add it. Sometimes I roast the veggies too. And I like to add what I have on hand to boost the flavour of the sauce. A nice sharp white English cheddar is tasty, and so is white wine, beer or cider. But this time I had some sage and truffle butter from the market and I added a glob of it for decadent flavour. Scrunching the phyllo dough on top gives this pot pie a nice crunchy topping, the best part in my opinion. -bvox

Vegetable Pot Pie with Phyllo
  • 3 tbsp butter
  • 1 cup pearl onions, peeled and halved (or chopped regular white onions)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 potatoes, peeled and cut into large cubes (roasted are great too)
  • 3 carrots, chopped in to bite size pieces
  • 3 parsnips, chopped in to bite size pieces
  • 2 cups brown mushrooms, quartered
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary chopped
  • 3/4 tsp dry mustard
  • salt and pepper to taste
  • 1/3 cup all-purpose flour
  • 3 cups veggie stock
  • 1/2 cup cream
  • 2 tbsp soy sauce
  • Dash of worcestershire sauce
  • 1 cup frozen peas or fresh blanched peas


  • 6-8 sheets phyllo pastry
  • 1/4 cup butter, melted

in a large saucepan, melt butter over medium heat; cook onions, carrots, parsnips, potatoes and mushrooms, stirring often, for about 10 minutes or until softened and starting to turn golden. Add fresh herbs, salt and pepper; cook, stirring, for one minute.

Sprinkle flour and dried mustard over vegetable mixture; cook, stirring, for minute. Gradually whisk in stock and cream; bring to boil, stirring. Add other ingredients, like soy sauce etc. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Taste and adjust seasoning. Remove bay leaf. Pour into 8-cup casserole dish.

Pastry: Keeping remaining phyllo covered with plastic wrap and damp towel, place 1 sheet on work surface; brush lightly with butter. Scrunch gently with fingertips to about 6- x 5-inch oval; place on filling. Repeat with remaining phyllo to cover filling completely.

Bake in 425°F (220°C) oven for 25 to 30 minutes or until filling is bubbling and phyllo is golden. Let cool on rack for 5 minutes before serving.


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2 thoughts on “Vegetable Pot Pie with Phyllo

  1. Steph McVox November 5, 2012 at 6:57 am Reply

    The best ever!

  2. eener September 21, 2013 at 8:46 am Reply

    It is SOOOOOOO good. Mmmmmmmmm. I’m a garlic monster though, so I added more cloves. The flavours were amazing!! I think fresh herbs add to the delicious factor. Perfect recipe, Nobbie!! xoxo

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