Food Recipes Dinner Vegetarian Main Course Spring Vegetable Potpies Morels, peas, asparagus, baby potatoes and carrots, and herbs are tucked under a buttery crust and bubbling with flavor. By Christina Reid-Orchid Published on April 23, 2025 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali Total Time: 1 hr 30 mins Yield: 6 Jump to recipe Cookbook author and former Washington State restauranteur Christina Reid-Orchid served this vegetarian main at her iconic restaurant, Christina's, on Washington's Orcas Island every spring. A recipe at home in Reid-Orchid's Pacific Northwest island kitchen, it leans into fresh spring produce, which is then tucked into flaky puff pastry. Frequently Asked Questions How can I make this potpie vegetarian? This recipe is already vegetarian provided that you use vegetable rather than chicken stock when making the broth. To make it vegan, swap in agave syrup for honey, vegan butter for the dairy variety, coconut or cashew cream for the heavy cream, and aquafaba for the egg-and-cream wash. Vegan puff pastry (such as Pepperidge Farm) can be found at many grocery stores. How do I know if vegetables are in season? The brightest, crispest produce at the market is often what's freshest. Shopping locally is your shortcut to seasonality: Farmers markets, CSAs, and neighborhood grocers that source from nearby farms will reliably have seasonal produce. Another sign to look for? When you see an ingredient everywhere — and offered at inexpensive prices — it’s probably in season. In spring, that means tender asparagus, peas, and radishes. (If in doubt, you can always go frozen.) Notes from the Food & Wine Test Kitchen One ounce of dried morels can be substituted if fresh morels are unavailable. Soak the dried mushrooms in 1 cup of boiling water until thoroughly softened; drain. Make ahead The unbaked potpies can be refrigerated for 1 day. Bake for 40 minutes. Suggested pairing A wine with a silky texture, such as a light Sémillon or Sauvignon Blanc–Sémillon blend, will echo the potpies' creamy vegetable filling and buttery crust. Consider one from Australia or Washington State. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. Broth 1 tablespoon pure olive oil 1 medium red onion, coarsely chopped 1 teaspoon very finely chopped garlic 3 cups vegetable stock or low-sodium chicken broth 1/3 cup dry white wine 1 tablespoon chopped tarragon 1 tablespoon sherry vinegar 1 tablespoon honey 1 teaspoon very finely chopped thyme leaves Potpies 1 pound all-butter puff pastry dough, chilled 5 tablespoons unsalted butter 6 baby red or white potatoes, cut into 1/2-inch pieces 12 baby carrots, halved lengthwise 1 pound thin asparagus, cut into 1 1/2-inch lengths 12 small fresh morels, cut into 1-inch pieces (see Note) Salt and freshly ground pepper 2 bunches of scallions (1/2 pound), cut into 1-inch lengths 6 medium kale leaves (about 1/2 pound), stems and inner ribs trimmed, leaves coarsely chopped 1 cup fresh or thawed frozen baby peas 1/4 cup snipped chives 1/4 cup finely chopped flat-leaf parsley 3 tablespoons all-purpose flour 3/4 cup heavy cream 2 teaspoons Dijon mustard 1 egg yolk mixed with 1 tablespoon heavy cream Directions In a large saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, about 3 minutes. Add the stock, white wine, tarragon, sherry vinegar, honey and thyme and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 10 minutes. Strain the broth through a fine sieve, pressing hard on the onion to extract as much liquid as possible. Preheat the oven to 400°F. On a lightly floured surface, roll out the chilled puff pastry 1/8 inch thick. Using a 6-inch bowl or plate as a template, cut out 6 rounds. Use a sharp knife to cut a 1-inch long slit in the center of each circle, then carefully transfer the puff pastry rounds to a large baking sheet and refrigerate them until well chilled. Melt 2 tablespoons of the butter in a large, deep skillet. Add the potatoes and carrots and cook over moderate heat until softened, about 10 minutes. Add the asparagus and morels, season with salt and pepper and cook over moderately high heat, stirring frequently, until the asparagus is crisp-tender, about 3 minutes. Add the scallions and cook, stirring, for 2 minutes. Add the kale and cook, stirring frequently, until wilted, about 2 minutes longer. Stir in the peas and cook just until heated through. Season the vegetables with salt and pepper and transfer to a large bowl. Stir in the snipped chives and chopped parsley. Return the skillet to moderate heat and melt the remaining 3 tablespoons of butter. Add the flour and cook, stirring, until pale golden, about 1 minute. Whisk in the strained vegetable broth and cook over moderately high heat, whisking constantly, until thickened, about 2 minutes. Whisk in the cream and mustard and season with salt and pepper. Stir the vegetables into the sauce and let cool slightly. Spoon the vegetable filling into six 1 1/4-cup ovenproof bowls. Lightly brush the rim of each bowl with the egg wash and carefully top each bowl with a puff pastry round. Gently press the pastry around the edges of the bowls to seal. Brush the pastry with the egg wash and set the bowls on a large rimmed baking sheet. Bake the potpies for 30 minutes, or until the tops are golden brown and puffed and the filling is bubbling. Serve at once. Originally appeared: May 2001 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.