These cozy carrot pot pies take classic comfort food in a fresh, vibrant direction. Puff pastry keeps things wonderfully simple, giving you personal-sized pies with golden, flaky tops in no time. Tender carrots add natural sweetness, hearty texture, and a pop of colour that brightens every bite. It’s the kind of dish you’ll savor right down to the last spoonful.
Carrot Pot Pies
Ingredients
- 1 lb Gwillimdale Farms Carrots, cut into 1/2 inch pieces
- 1 medium Gwillimdale Farms Onion, chopped
- 2 tbsp olive oi
- 2 cloves garlic, chopped
- 1 tbsp fresh thyme leaves
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup fresh flat-leaf parsley
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 375°F. Oil four 8-ounce ramekins; place on a rimmed baking sheet.
- Heat 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.
- Sprinkle 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.
- Cut 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.