Spring Vegetable Potpies Recipe
Christina Reid-Orchid, a cookbook author and former Washington State restauranteur, shared her iconic vegetarian main dish served at her restaurant, Christina’s, on Washington’s Orcas Island every spring. This recipe, rooted in Reid-Orchid’s Pacific Northwest island kitchen, celebrates the abundance of fresh spring produce by encasing it in a flaky puff pastry.
For those looking to make this potpie vegetarian, simply use vegetable stock instead of chicken stock when making the broth. To make it vegan, swap in agave syrup for honey, vegan butter for dairy butter, coconut or cashew cream for heavy cream, and aquafaba for the egg-and-cream wash. Vegan puff pastry, such as Pepperidge Farm, can be easily found at many grocery stores.
When it comes to sourcing seasonal vegetables, the freshest and crispest produce at the market is often the most seasonal. Shopping locally at farmers markets, CSAs, and neighborhood grocers that source from nearby farms is a reliable way to find seasonal produce. Additionally, when an ingredient is abundant and offered at affordable prices, it’s likely in season. In the spring, look for tender asparagus, peas, and radishes. If in doubt, frozen vegetables can also be used.
For those who can’t find fresh morels, one ounce of dried morels can be substituted. Simply soak the dried mushrooms in one cup of boiling water until softened, then drain before using in the recipe.
These potpies can also be made ahead of time by refrigerating the unbaked pies for up to one day. When ready to serve, bake for 40 minutes until golden and bubbly.
To complement the creamy vegetable filling and buttery crust of these potpies, consider pairing them with a wine that has a silky texture, such as a light Sémillon or Sauvignon Blanc–Sémillon blend from Australia or Washington State.
Enjoy the flavors of spring with these delicious and comforting vegetable potpies that are perfect for a special occasion or a cozy night at home.
