Recipe
may 2026

Spring Veg Pot Pie

with phyllo dough, gruyere cream sauce

Paired with 2024 Finger Lakes Pinot Gris

Time: 55 mins

Techniques: Simmer, bake

Yields: 1 pot pie

This pot pie is designed to highlight the spring vegetables that emerge on farms throughout May. Asparagus, fava beans, peas, leeks, onions… they all work. Collectively you’ll want 1 cup of mirepoix-esque ingredients like carrot, celery, leek and onion, and 1.25 cups of spring add-ins like peas and asparagus. The phyllo dough simplifies the pie making process and adds a welcomed texture. Add a sprinkle of breadcrumbs in between each of the bottom layers to keep them distinct once the filling is added.

 

Pair it with a chilled bottle of 2024 Finger Lakes Pinot Gris. A warmer vintage in the Finger Lakes brought out the best of this variety — fresh and textural, with notes of pear, classic cool-climate spice, and pretty florals on the nose. Its brightness cuts through the richness of the Gruyère cream while letting the spring vegetables shine.

Ingredients

Spring Vegetable Filling

  • 1 tbsp butter
  • ½ cup extra-virgin olive oil
  • 1 cup mirepoix (carrot, celery, onion, leek, etc.)
  • 1 tbsp all-purpose flour
  • ½ cup white wine
  • ¾cup warmed vegetable stock
  • .33 cup + 1 tbsp cream
  • ½ tsp Dijon mustard
  • ½ cup peas (fresh or frozen, or a mix of peas and favas)
  • About ¾ cup chopped asparagus (from half a bunch)
  • ½ cup shredded Gruyère cheese
  • 1 tbsp chopped fresh herbs (parsley, tarragon, or dill)
  • Zest of ½ lemon
  • ½ tbsp kosher salt

 

Crust

  • 14 sheets phyllo dough
  • 2 tbsp melted butter
  • Breadcrumbs, for layering

Instructions

  1. Sauté aromatics: Melt butter with olive oil in a large sauté pan over medium heat. Add mirepoix and season with salt. Cook for about 6 minutes, until onion is translucent and vegetables are softened.

  2. Make roux and deglaze: Sprinkle in flour and cook for 2 minutes, stirring.  Add the white wine and cook until slightly thickened, about 2 minutes.

  3. Simmer with stock: Gradually whisk in the warm vegetable stock and bring to a gentle simmer for 5 minutes. Stir in cream and Dijon; simmer until the sauce coats the back of a spoon, about 3 minutes.

  4. Fold in vegetables: Add asparagus and peas and simmer for 2 minutes more. Off heat, stir in Gruyère, herbs, and lemon zest. Cool completely before assembling.

  5. Preheat oven to 375. 

  6. Layer the crust. Separate 14 layers of phyllo pastry sheet in a pie pan, it’s okay if they are a bit misshapen. Layer phyllo, melted butter, and a small sprinkle of breadcrumb (to keep the bottom layers separate during baking) for 8 layers. Cover for 5 minutes and par-bake for 5 minutes. Keep the remaining phyllo sheets refrigerated.

  7. Add pot pie filling: Pour in cooled filling, and then add the top 6 layers of phyllo to be contained within the pie pan. Cut three slits in the top 6 layers of the crust, allowing the filling to have a place for steam to escape. Place the pie on a sheet tray to collect any drip, and bake for 20-30 minutes, watching closely for browning of the pastry. Note: You can also use puff pastry, or pie crust.

How We'd Serve It

Make the filling the night before — it needs to cool completely before it goes in anyway. Day of, layer up the phyllo, bake, and let it sit for a few minutes before you slice. [Careful, it will be piping hot!] Head to the deck and pour a glass of chilled Pinot Gris while you wait for it to cool. Pot pie is for all seasons. 

Don’t forget to tag us if it makes your table — @livingrootswine & @natasha.bethh!

Field
Diary