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Vegetable Pot Pie
Vegetable Pot Pie
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a delicious vegetable pot pie with a flaky puff pastry lid. Packed with hearty veggies for a comforting and satisfying meal.
Ingredients:
  • 1 package (2 sheets, 17.3 ounces) puff pastry sheets, thawed
  • 1/3 cup unsalted butter
  • 1 cup diced red onions, 1/4-inch dice
  • 1 cup diced carrots, 1/4-inch dice
  • 1/2 cup diced celery, 1/4-inch dice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme
  • 8 ounces sliced brown mushrooms
  • 1 1/2 pounds russet potatoes, 1/4-inch dice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup flour
  • 1 1/2 cups vegetable stock
  • 1 cup whole milk, plus 1 tablespoon for egg wash
  • 1 cup peas
  • 1 tablespoon chopped parsley
  • 1 large egg, whisked
Instructions:
  • Thaw the puff pastry: If you forget to thaw it overnight, simply remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
  • In a large skillet or Dutch oven over medium heat, melt the butter. Stir in onions, carrots, celery, garlic, and thyme. Sauté until onions are tender, about 3 minutes. Add mushrooms and cook for 1 minute. Finally, mix in potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 7 minutes.
  • Prepare the gravy and complete the filling by adding flour to the vegetables, stir and cook for about 2 minutes to remove the raw flour taste. Gradually pour in the vegetable stock and milk while stirring until the gravy is smooth. Let it simmer until slightly thickened and the potatoes are tender but not mushy, about 5 to 6 minutes. Gently mix in the peas and parsley. Taste the vegetable pot pie filling and adjust seasoning with more salt and pepper if needed.
  • Preheat your oven to 400°F. Divide 3/4 cup of filling evenly among the ramekins.
  • Prepare the puff pastry: Trim 1/4-inch off the edges to tidy up and enhance its puffiness. Cut each pastry sheet into four 4-inch squares, totaling 8 squares. Drape one square over each ramekin, leaving the edges to drape over. Create 4 small 1/2-inch slits on the top of each pastry.
  • Bake the vegetable pot pies: Mix egg and 1 tablespoon of milk in a small bowl. Brush the puff pastry with the egg wash mixture, then sprinkle with salt and pepper. Place the ramekins on a baking sheet when the oven reaches 400°F. Bake until the puff pastry is puffed up and golden brown, about 15 minutes.

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