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Ingredients

Vegetables to fill pie:

• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 carrots, peeled and sliced into 1/4-inch thick rounds
• 1 pound sweet potatoes (4 to 6 potatoes), peeled and sliced into 1/4-inch thick slices
• 2 cups (about 6 ounces) white mushrooms cleaned trimmed and cut into halves
• 1 zucchini, cut into 1/4-inch thick rounds
• 1 red bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise)
• 1 yellow bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise)
• Salt and pepper

Sauce:

• 1 cup milk
• 1 small onion, finely chopped
• 1 bay leaf
• 3 whole cloves
• 1/4 teaspoon ground nutmeg
• 1 large sprig thyme
• 4 parsley stems
• 4 mint stems
• 1 1/2 teaspoons unsalted butter
• 1 1/2 teaspoons all-purpose flour
• 1 cup yogurt
• 1/4 cup grated Parmesan
• White pepper
• Salt, if needed

Pie crust:

• 6 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets of puff pastry)
• 2 eggs, beaten

Description

Food Network Invites You To Try This V-12 Vegetable Pot Pie Recipe From Robert Irvine.

Food Network