Spring Vegetable Potpies Recipe

Cookbook author and former Washington State restauranteur Christina Reid-Orchid served this vegetarian main at her iconic restaurant, Christina’s, on Washington’s Orcas Island every spring. A recipe at home in Reid-Orchid’s Pacific Northwest island kitchen, it leans into fresh spring produce, which is then tucked into flaky puff pastry.

Frequently Asked Questions

How can I make this potpie vegetarian?

This recipe is already vegetarian provided that you use vegetable rather than chicken stock when making the broth. To make it vegan, swap in agave syrup for honey, vegan butter for the dairy variety, coconut or cashew cream for the heavy cream, and aquafaba for the egg-and-cream wash. Vegan puff pastry (such as Pepperidge Farm) can be found at many grocery stores.

How do I know if vegetables are in season?

The brightest, crispest produce at the market is often what’s freshest. Shopping locally is your shortcut to seasonality: Farmers markets, CSAs, and neighborhood grocers that source from nearby farms will reliably have seasonal produce. Another sign to look for? When you see an ingredient everywhere — and offered at inexpensive prices — it’s probably in season. In spring, that means tender asparagus, peas, and radishes. (If in doubt, you can always go frozen.)

Notes from the Food & Wine Test Kitchen

One ounce of dried morels can be substituted if fresh morels are unavailable. Soak the dried mushrooms in 1 cup of boiling water until thoroughly softened; drain.

Make ahead

The unbaked potpies can be refrigerated for 1 day. Bake for 40 minutes.

Suggested pairing

A wine with a silky texture, such as a light Sémillon or Sauvignon Blanc–Sémillon blend, will echo the potpies’ creamy vegetable filling and buttery crust. Consider one from Australia or Washington State.

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