Smith's Harvest Vegetable Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A flaky, golden-brown crust cradles a creamy medley of seasonal vegetables and herbs, evoking the comforting diversity of American harvests. This american-inspired one pot (vegetarian) ready in about 65 minutes layers butter, medium, diced onion, diced carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp butter
• 1 medium, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 1 cup, diced potatoes
• 1 cup, diced sweet potatoes
• 1 cup, diced mushrooms
• 1 cup, frozen peas
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 sheet, thawed puff pastry
• 1, beaten egg

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 medium onion, diced, 2 carrots, diced, and 2 celery stalks, diced, and cook for 5 minutes until softened and translucent.
2. Step 2: Add 1 cup diced potatoes, 1 cup diced sweet potatoes, 1 cup diced mushrooms, and 1 cup frozen peas. Cook for 3 minutes, stirring occasionally, until vegetables are slightly tender.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over vegetables and stir for 1 minute to coat. Gradually pour in 2 cups chicken broth while stirring constantly to prevent lumps.
4. Step 4: Add 1/2 cup heavy cream, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
5. Step 5: Transfer mixture to a 9x13 inch baking dish. Roll out 1 sheet thawed puff pastry and place over filling. Cut 4 slits in the pastry for steam. Brush with 1 beaten egg.
6. Step 6: Bake at 375°F (190°C) for 25-30 minutes until pastry is golden brown and filling bubbles.