Mini Carrot Pot Pies
You'll savor every last bite of this classic comfort food.
By Kate Merker and Taylor Murray
Puff pastry makes these personal-sized pot pies come together in no time.
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- Yields:
- 4 serving(s)
- Total Time:
- 1 hr
Ingredients
- 2 tbsp.
olive oil, plus more for ramekins
- 1
medium onion, chopped
- 1 lb.
carrots, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
- 2
cloves garlic, chopped
- 1 tbsp.
fresh thyme leaves
- 1/4 c.
all-purpose flour
- 2 c.
whole milk
- 1/2 c.
fresh flat-leaf parsley
- 1
sheet frozen puff pastry (from a 17.3-ounce package), thawed
- 1
large egg, beaten
Directions
- Step 1Preheat oven to 375°F. Oil four 8-ounce ramekins; place on a rimmed baking sheet.
- Step 2Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are just tender, 8 to 10 minutes. Stir in garlic and thyme. Cook until fragrant, 30 seconds.
- Step 3Sprinkle flour over vegetables and cook, stirring, 1 minute. Slowly stir in milk. Simmer until slightly thickened, 2 to 3 minutes. Fold in parsley. Transfer to prepared ramekins, dividing evenly.
- Step 4Cut 4 4 1/2-inch rounds from puff pastry; place 1 round over each ramekin. Brush with egg. Bake until puffed and golden brown, 20 to 25 minutes.
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