Sweet Potato and Kale Pot Pie

1hr 14min prep 11min cook 1hr 3min  |  Created by: Emily Wilson

This recipe takes pot pie to the next level, dressing it up and making it perfect for any special occasion.

Ingredients

  • Fresh Thyme — 12 Sprigs

  • Garlic — 2 Cloves

  • Kale — 4 Cups

  • Sweet Potatoes — 1 Pound

  • Turnips12 Pound

  • Butter, Unsalted — 2 Tablespoons

  • Eggs, Large — 1

  • Heavy Cream — 2 Cups

  • Vegetable Stock — 1 Cup

  • Pearl Onions, Frozen And Peeled — 1 Cup

  • Peas, Frozen — 1 Cup

  • Puff Pastry Sheets, Defrosted — 1

  • Black Pepper

  • Flour — 2 Tablespoons

  • Ground Cloves12 Teaspoon

  • Kosher Salt

  • Nutmeg116 Teaspoon

  • Extra Virgin Olive Oil — 2 Tablespoons

  • Sherry Vinegar — 1 Teaspoon

  • Dry White Wine12 Cup

  • Water — 1 Teaspoon

Equipment

  • Parchment Paper

  • Oven

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Small

  • Pastry Brush

  • Peeler

  • Pot, Large (4-6 QT)

  • Sheet Pan

  • Whisk

Notes

  1. Remember to defrost the puff pastry ahead of time, according to package instructions.

    If you prefer serving pot pie in an actual pot, ladle the filling into oven-safe ramekins, then press the puff pastry rounds on top before baking.
     

Prep Steps

  • 1

    Peel the sweet potatoes and cut into small, 1/4 inch dice. Place in a large mixing bowl.
    Sweet Potatoes

  • 2

    Peel the turnips and cut into same-sized pieces as the sweet potatoes. Add to the bowl of potatoes.
    Turnips

  • 3

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the potatoes and turnips.
    Garlic

  • 4

    Remove kale leaves from stems and chop or tear leaves into small pieces.
    Kale

Cook Steps

  • 5

    Heat a large pot over medium heat. Add olive oil and warm.
    Sweet PotatoesTurnipsPearl Onions, Frozen And PeeledGarlicGround ClovesNutmegExtra Virgin Olive OilKosher SaltBlack PepperFresh Thyme

  • 6

    Once oil is warm, add the sweet potatoes, turnips, garlic, onions and sprigs of thyme. Add ground clove and nutmeg, and season with salt and pepper. Saute until vegetables become fragrant and onions look translucent, about 5-10 minutes. Stir often.
    Sweet PotatoesTurnipsPearl Onions, Frozen And PeeledGarlicGround ClovesNutmegExtra Virgin Olive OilKosher SaltBlack PepperFresh Thyme

  • 7

    Preheat the oven to 400 degrees.

  • 8

    Once vegetables are fragrant and onions look translucent, add butter to pot of vegetables and let melt, then stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously. The mixture will be damp and clumpy.
    Vegetable StockHeavy CreamFlourButter, UnsaltedDry White Wine

  • 9

    Pour in wine and vegetable stock, and use a spoon to scrape up any good browned bits or flour from the bottom of the pot. As liquid comes to a boil, it will start to thicken. Once liquid is smooth and there aren't any clumps of flour left, add heavy cream. Bring to a gentle simmer. Cook until soup is reduced and thickened and vegetables are tender, about [10-15 minutes]. Stir often. Keep at a gentle simmer, and lower heat if necessary.
    Vegetable StockHeavy CreamFlourButter, UnsaltedDry White Wine

  • 10

    Prepare a sheet pan with a layer of parchment paper.
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 11

    Crack the egg into a small mixing bowl. Add water and whisk to combine.
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 12

    Unfold defrosted puff pastry onto a clean, lightly floured surface. Use a 4.5-5" round cutter or sharp knife to trim the pastry into rounds. Place on the prepared sheet pan. Use a sharp knife to cut an X in the center of each round. Brush with egg wash, then pull the leaves from the remaining sprigs of thyme and sprinkle evenly over each piece of puff pastry along with a little bit of salt.
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 13

    Place puff pastry in the preheated oven. Bake until puffed up and golden brown, about [10-12 minutes].
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 14

    Once soup is thick and vegetables are tender, remove sprigs of thyme, then stir in kale, peas and sherry vinegar. Check final seasoning and add salt and pepper if necessary. Cook another 3-5 minutes until kale is soft and peas are cooked through.
    Peas, FrozenKaleSherry VinegarKosher SaltBlack Pepper

  • 15

    Ladle the sweet potato and kale soup onto each dinner plate and top with puff pastry rounds. Serve warm!

Produce

  • Fresh Thyme — 12 Sprigs

  • Garlic — 2 Cloves

  • Kale — 4 Cups

  • Sweet Potatoes — 1 Pound

  • Turnips12 Pound

Dairy & Eggs

  • Butter, Unsalted — 2 Tablespoons

  • Eggs, Large — 1

  • Heavy Cream — 2 Cups

Canned Goods, Soups & Mixes

  • Vegetable Stock — 1 Cup

Frozen

  • Pearl Onions, Frozen And Peeled — 1 Cup

  • Peas, Frozen — 1 Cup

  • Puff Pastry Sheets, Defrosted — 1

Spice & Baking

  • Black Pepper

  • Flour — 2 Tablespoons

  • Ground Cloves12 Teaspoon

  • Kosher Salt

  • Nutmeg116 Teaspoon

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 2 Tablespoons

  • Sherry Vinegar — 1 Teaspoon

Beverages

  • Dry White Wine12 Cup

  • Water — 1 Teaspoon

Kitchen Supplies

  • Parchment Paper

Appliances

  • Oven

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Small

  • Pastry Brush

  • Peeler

  • Pot, Large (4-6 QT)

  • Sheet Pan

  • Whisk

Prep Steps

  • 1

    Peel the sweet potatoes and cut into small, 1/4 inch dice. Place in a large mixing bowl.
    Sweet Potatoes

  • 2

    Peel the turnips and cut into same-sized pieces as the sweet potatoes. Add to the bowl of potatoes.
    Turnips

  • 3

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the potatoes and turnips.
    Garlic

  • 4

    Remove kale leaves from stems and chop or tear leaves into small pieces.
    Kale

Cook Steps

  • 5

    Heat a large pot over medium heat. Add olive oil and warm.
    Sweet PotatoesTurnipsPearl Onions, Frozen And PeeledGarlicGround ClovesNutmegExtra Virgin Olive OilKosher SaltBlack PepperFresh Thyme

  • 6

    Once oil is warm, add the sweet potatoes, turnips, garlic, onions and sprigs of thyme. Add ground clove and nutmeg, and season with salt and pepper. Saute until vegetables become fragrant and onions look translucent, about 5-10 minutes. Stir often.
    Sweet PotatoesTurnipsPearl Onions, Frozen And PeeledGarlicGround ClovesNutmegExtra Virgin Olive OilKosher SaltBlack PepperFresh Thyme

  • 7

    Preheat the oven to 400 degrees.

  • 8

    Once vegetables are fragrant and onions look translucent, add butter to pot of vegetables and let melt, then stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously. The mixture will be damp and clumpy.
    Vegetable StockHeavy CreamFlourButter, UnsaltedDry White Wine

  • 9

    Pour in wine and vegetable stock, and use a spoon to scrape up any good browned bits or flour from the bottom of the pot. As liquid comes to a boil, it will start to thicken. Once liquid is smooth and there aren't any clumps of flour left, add heavy cream. Bring to a gentle simmer. Cook until soup is reduced and thickened and vegetables are tender, about [10-15 minutes]. Stir often. Keep at a gentle simmer, and lower heat if necessary.
    Vegetable StockHeavy CreamFlourButter, UnsaltedDry White Wine

  • 10

    Prepare a sheet pan with a layer of parchment paper.
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 11

    Crack the egg into a small mixing bowl. Add water and whisk to combine.
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 12

    Unfold defrosted puff pastry onto a clean, lightly floured surface. Use a 4.5-5" round cutter or sharp knife to trim the pastry into rounds. Place on the prepared sheet pan. Use a sharp knife to cut an X in the center of each round. Brush with egg wash, then pull the leaves from the remaining sprigs of thyme and sprinkle evenly over each piece of puff pastry along with a little bit of salt.
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 13

    Place puff pastry in the preheated oven. Bake until puffed up and golden brown, about [10-12 minutes].
    FlourEggs, LargeWaterKosher SaltFresh ThymePuff Pastry Sheets, Defrosted

  • 14

    Once soup is thick and vegetables are tender, remove sprigs of thyme, then stir in kale, peas and sherry vinegar. Check final seasoning and add salt and pepper if necessary. Cook another 3-5 minutes until kale is soft and peas are cooked through.
    Peas, FrozenKaleSherry VinegarKosher SaltBlack Pepper

  • 15

    Ladle the sweet potato and kale soup onto each dinner plate and top with puff pastry rounds. Serve warm!

Sweet Potato and Kale Pot Pie

1hr 14min prep: 11min cook: 1hr 3min

This recipe takes pot pie to the next level, dressing it up and making it perfect for any special occasion.

Notes:
  1. Remember to defrost the puff pastry ahead of time, according to package instructions.

    If you prefer serving pot pie in an actual pot, ladle the filling into oven-safe ramekins, then press the puff pastry rounds on top before baking.
     

Ingredients

Produce

  • Fresh Thyme — 12 Sprigs
  • Garlic — 2 Cloves
  • Kale — 4 Cups
  • Sweet Potatoes — 1 Pound
  • Turnips12 Pound

Dairy & Eggs

  • Butter, Unsalted — 2 Tablespoons
  • Eggs, Large — 1
  • Heavy Cream — 2 Cups

Canned Goods, Soups & Mixes

  • Vegetable Stock — 1 Cup

Frozen

  • Pearl Onions, Frozen And Peeled — 1 Cup
  • Peas, Frozen — 1 Cup
  • Puff Pastry Sheets, Defrosted — 1

Spice & Baking

  • Black Pepper
  • Flour — 2 Tablespoons
  • Ground Cloves12 Teaspoon
  • Kosher Salt
  • Nutmeg116 Teaspoon

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 2 Tablespoons
  • Sherry Vinegar — 1 Teaspoon

Beverages

  • Dry White Wine12 Cup
  • Water — 1 Teaspoon

Equipment

Kitchen Supplies

  • Parchment Paper

Appliances

  • Oven
  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Ladle
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Small
  • Pastry Brush
  • Peeler
  • Pot, Large (4-6 QT)
  • Sheet Pan
  • Whisk

Prep Steps

  1. Peel the sweet potatoes and cut into small, 1/4 inch dice. Place in a large mixing bowl.

  2. Peel the turnips and cut into same-sized pieces as the sweet potatoes. Add to the bowl of potatoes.

  3. Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the potatoes and turnips.

  4. Remove kale leaves from stems and chop or tear leaves into small pieces.


Cook Steps

  1. Heat a large pot over medium heat. Add olive oil and warm.

  2. Once oil is warm, add the sweet potatoes, turnips, garlic, onions and sprigs of thyme. Add ground clove and nutmeg, and season with salt and pepper. Saute until vegetables become fragrant and onions look translucent, about 5-10 minutes. Stir often.

  3. Preheat the oven to 400 degrees.

  4. Once vegetables are fragrant and onions look translucent, add butter to pot of vegetables and let melt, then stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously. The mixture will be damp and clumpy.

  5. Pour in wine and vegetable stock, and use a spoon to scrape up any good browned bits or flour from the bottom of the pot. As liquid comes to a boil, it will start to thicken. Once liquid is smooth and there aren't any clumps of flour left, add heavy cream. Bring to a gentle simmer. Cook until soup is reduced and thickened and vegetables are tender, about [10-15 minutes]. Stir often. Keep at a gentle simmer, and lower heat if necessary.

  6. Prepare a sheet pan with a layer of parchment paper.

  7. Crack the egg into a small mixing bowl. Add water and whisk to combine.

  8. Unfold defrosted puff pastry onto a clean, lightly floured surface. Use a 4.5-5" round cutter or sharp knife to trim the pastry into rounds. Place on the prepared sheet pan. Use a sharp knife to cut an X in the center of each round. Brush with egg wash, then pull the leaves from the remaining sprigs of thyme and sprinkle evenly over each piece of puff pastry along with a little bit of salt.

  9. Place puff pastry in the preheated oven. Bake until puffed up and golden brown, about [10-12 minutes].

  10. Once soup is thick and vegetables are tender, remove sprigs of thyme, then stir in kale, peas and sherry vinegar. Check final seasoning and add salt and pepper if necessary. Cook another 3-5 minutes until kale is soft and peas are cooked through.

  11. Ladle the sweet potato and kale soup onto each dinner plate and top with puff pastry rounds. Serve warm!

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