SHEET PAN ROOT VEGETABLE POT PIE

Sheet Pan Root Vegetable Pot Pie image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

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Nonstick cooking spray, for greasing
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon ground cinnamon
Pinch ground allspice
2/3 cup all-purpose flour, plus more for dusting
3 cups low-sodium vegetable broth
Kosher salt and freshly ground black pepper
2 medium sweet potatoes, chopped into 1/4-inch cubes (about 3 cups)
3 large carrots, peeled and sliced into thin half-moons (about 2 cups)
3 large parsnips, peeled and sliced into thin half-moons (about 2 cups)
2 stalks celery, finely diced
One 14-ounce bag frozen pearl onions, thawed and drained
Two 17.3-ounce packages puff pastry, thawed (4 sheets)
1 large egg

Steps:

Preheat the oven to 400 degrees F. Spray a half sheet pan (18-by-13-inches) with cooking spray.
Put the butter, thyme, cinnamon and allspice in a small saucepan over medium heat and cook until the butter melts, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture is a sandy consistency, about 1 minute. Pour in the vegetable broth, whisking constantly, until smooth. Stir in 2 teaspoons salt and a few grinds of pepper and bring to a boil, about 2 minutes. Reduce the heat to medium-low and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
Meanwhile, put the sweet potatoes, carrots, parsnips, celery, pearl onions, 1 teaspoon salt and a few grinds of pepper on the prepared half sheet pan and toss to combine. Set aside.
Stack the 4 puff pastry sheets on top of each other on a lightly floured surface. Roll out the puff pastry to a 20-by-15-inch rectangle. Pour the gravy on top of the vegetables on the sheet pan and toss together to coat. Place the puff pastry evenly over the filling so there is about a 1-inch overhang on the edges. Trim the overhang with kitchen shears, making sure that the filling stays completely covered. Using the shears, make 12 small X marks all over the pastry; these slits will help steam escape. Beat the egg with a splash of water in a small bowl. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Let the pot pie cool for 10 minutes, then slice and serve.