Vegetarian Calabacitas Pot Pie

slice of calabacitas pot pie in a blue dish on a dark wooden table

A Fusion of Mexican Calabacitas and Pot Pie - the best, heartiest and yet somehow lightest vegetarian pot pie we've ever had!

5 from 4 votes

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Prep Time 20

Cook Time 35

Total Time 55

Course Dinner, Main Course

Cuisine American, French, Fusion, Mexican

Servings

Calories 405 kcal

Equipment

Ingredients

Calabacitas

1 tablespoon Olive Oil divided
1 large Yellow Onion medium diced
2 large Red Bell Peppers medium diced
2 Mesilla Peppers medium diced
2 medium Zucchini cut into ½ inch half moon slices
2 medium Summer Squash cut into ½ inch half moon slices
6 ears Corn removed from husk
8 cloves Garlic minced
2 tablespoon Dried Oregano
1 ½ tablespoon Chili Powder
1 tablespoon Smoked Paprika
2 teaspoon Ground Cumin
2 teaspoon Ground Coriander
Kosher Salt and Pepper to taste

Queso Style Mornay

4 tablespoon Butter
4 tablespoon Flour
2 C Cream
1 C White Wine
4 oz Grated Cheese of choice, recommend cheddar, pepper jack or Monterey jack
1 can Diced Green Peppers
Kosher Salt and Pepper to taste

Topping

1 sheet Puff Pastry rolled to fit pan
1 Egg
1 tablespoon Water

Instructions

Heat about a third of your oil in pan until shimmering. Working in batches, sautée your vegetables.
1.) Bell peppers, mesillas, onion with kosher salt to ensure sweating. Sautée until liquid is mostly gone and vegetables are softened. Remove from pan.
2.) Heat about a third of your oil in pan until shimmering. Sautée zucchini and summer squash with kosher salt to ensure sweating. Sautée until liquid is mostly gone and vegetables are softened. Remove from pan.
3.) Heat about a third of your oil in pan until shimmering. Sautée corn with kosher salt until lightly golden and beginning to soften.
Combine all vegetables and add garlic, cooking until fragrant, about 1 minute. Remove from heat.
Make queso style mornay. In a small saucepan, melt butter and add flour. Cook, stirring constantly, until mixture becomes slightly golden and smells nutty.
While continuing to whisk, slowly add in cream and wine. Stir until completely smooth and combined.
Fold in cheese, stirring until smooth. Stir in green chilis last.
Preheat oven to 350F.
Assemble pot pie. Add queso to vegetables, stirring to combine. Lay puff pastry over the top, being sure to cut air vents.
Make an egg wash by beating together egg and water. Brush egg wash over pastry.
Bake at 350F for about 30-40 minutes, or until pastry is golden brown. Let rest for 10 minutes before cutting. Serve with toppings of choice like avocado, cholula, cilantro, sour cream, etc. ENJOY!

Notes

Blog post includes tips for success! Substitutions are also listed in post.

Best enjoyed same day.

Nutrition

Calories: 405kcalCarbohydrates: 31gProtein: 12gFat: 25gSaturated Fat: 10gCholesterol: 48mgSodium: 445mgPotassium: 580mgFiber: 5gSugar: 6gVitamin A: 2838IUVitamin C: 93mgCalcium: 237mgIron: 4mg

Keyword Comforting, Easy, Healthy, Vegetarian

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