Make a comforting bowl of savory vegetable pot pie loaded with carrots, potatoes, onions, corn and peas, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.
Nothing is more exciting than tapping the tip of a spoon to break through the crispy layers of puff pastry to get a taste of the tender vegetables hiding beneath.
This Creamy Vegetable Pot Pie recipe is the ultimate wholesome comfort food. With a mix of fresh and frozen veggies, white beans, and herbs, it’s just as satisfying as its meat-based counterparts. Vegan-friendly and weeknight-approved, this creamy vegetable pie is bound to be a family favorite.
As the dough transforms into golden layers, get the spoons ready to dig down into the bubbly filling!
INGREDIENTS IN VEGETABLE POT PIE:
Here are the ingredients you will need:
- Butter: Like many of our baked goods, this vegetable filling starts with butter. Butter adds flavor and along with flour, helps the filling properly thicken.
- Vegetable Base: Chopped onion, potato, corn, green peas and carrots make a common flavorful and aromatic base to many soups, sauces, and stews.
- Garlic: I usually use 3 cloves of garlic, but feel free to add more for extra flavor.
- Flour: Flour thickens the gravy.
- Seasonings: Flavor the filling with salt, and pepper.
- Vegetable Broth: Vegetable broth and whole milk are the liquids in this filling. When testing this recipe, I used different brands of vegetable broth. Keep in mind that some are saltier than others.
- Whole Milk: I prefer whole milk because it thickens the filling very well.
- Parsley: Parsley brightens and balances the overall flavor. I like to add it right at the end so its freshness doesn’t become lost under the stronger flavors and ingredients.
HOW TO MAKE VEGETABLE POT PIE?
- If you are using frozen puff pastry sheets, put it in the fridge overnight. When ready to make the recipe, take it out of the fridge and leave it on the counter for at least 30 minutes before use.
- Preheat oven to 400° F. In a heavy bottom pan, melt your butter and then add in the red onion, carrot and celery. Let this cook for about 1-2 minutes.
- Then add in your garlic, potatoes, corn, green peas and chopped chili’s. Season with salt and black pepper per taste. Cook for 2 minutes and mix occasionally.
- Add in your all purpose flour and immediately mix. Let the flour cook away and you will see the veggies turn a little sticky. Once the flour is cooked, add in the vegetable broth and milk.
- Keep mixing until you get a thick, gravy-like texture. Adjust seasonings if necessary.
- Right before you turn the stove off, add in the parsley. Mix and then pour this filling evenly into 4 ramekins.
- Evenly cut your puff pastry sheets so they fit on top of your ramekins, and add them right on top of each. Press gently along the circle so the puff pastry is secured on. Cut a small slit in the center of each puff pastry.
- Pop them in the oven for 15 minutes. If you think it needs to be a little more brown, let it cook for another 3-5 minutes. When the puff pastry has completely risen and the tops are golden, they are ready to go.
- Let them cool down for about 5 minutes, and then serve !
TIPS TO FOLLOW WHILE MAKING POT PIE:
To make this vegetarian pot pie, you will need to remember:
- Make sure you always make a few slits in the top crust to allow steam produced when the pie bakes to escape.
- For a perfect golden crust, make sure you brush with beaten eggs or milk just before baking.
- Always monitor baking closely and cover the crust with a piece of foil to prevent from browning if needed.
HOW TO WORK WITH PUFF PASTRY?
Puff pastry is a buttery and flaky dough, made of numerous super thin layers, similar to croissants. It’s a wonderful and quick alternative to homemade pie crust. You can find puff pastry in the frozen aisle of the supermarket.
Make sure to properly defrost the dough before using. It should be cool to the touch, yet pliable enough to handle. The layers are delicate. If the fat in the dough gets too warm, the layers will meld together and not puff up as much once baked.
Best is to thaw it overnight in the fridge. If you forgot, don’t worry. You can thaw the pastry at room temperature. In that case, it will take about 40 minutes.
WHAT BROTH CAN WE USE IN VEGETABLE AND STARS SOUP?
You can use homemade broth or store-bought broth in this recipe.
Here, I’m use Aneto Vegetable Broth but you can use Aneto Chicken Broth or Fish Broth too. I personally love this Aneto Broths as its prepared with the best and freshest natural ingredients and, of course, no additives, no concentrates, no dehydrates, no preservatives and no added flavorings. Just as you would make it at home.
MAKE-AHEAD AND STORAGE TIPS:
- To Make Ahead: The filling can be prepared up to 3 days in advance. Store it refrigerated in an airtight container until ready to assemble and bake pie.
- To Store: Wrap leftover vegetable pot pie in foil and store in the refrigerator for up to 4 days.
- To Reheat: For best results, place the whole pie plate in a 350ºF oven and reheat until warmed through. (This will help re-crisp the crust.) Alternatively, you can reheat individual portions in the microwave, however the crust is likely to soften quite a bit. (This doesn’t bother me, but it’s totally based on your preference.)
WHAT TO SERVE WITH VEGETABLE POT PIE?
This vegetarian pot pie is traditionally served as a main. Because it is earthy and very filling, I recommend a side of salad to bring a touch of freshness
More Pasta Recipes to Try,
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Vegetable Pot Pie
Ingredients
- 4 tbsp unsalted butter
- 1/3 cup red onion diced
- 1/4 cup carrot diced
- 1 tbsp garlic minced
- 1/2 cup potato diced
- 2 chili’s finely chopped
- 1/2 cup corn
- 1/2 cup green beans
- 1/4 cup peas
- 1/4 cup all purpose flour
- 1 cup vegetable broth
- 3/4 cup milk
- 2 tbsp parsley chopped
- 1 puff pastry sheet
Instructions
- If you are using frozen puff pastry sheets, put it in the fridge overnight. When ready to make the recipe, take it out of the fridge and leave it on the counter for at least 30 minutes before use.
- Preheat oven to 400° F. In a heavy bottom pan, melt your butter and then add in the red onion, carrot and celery. Let this cook for about 1-2 minutes.
- Then add in your garlic, potatoes, corn, green peas and chopped chili’s. Season with salt and black pepper per taste. Cook for 2 minutes and mix occasionally.
- Add in your all purpose flour and immediately mix. Let the flour cook away and you will see the veggies turn a little sticky. Once the flour is cooked, add in the vegetable broth and milk.
- Keep mixing until you get a thick, gravy-like texture. Adjust seasonings if necessary.
- Right before you turn the stove off, add in the parsley. Mix and then pour this filling evenly into 4 ramekins.
- Evenly cut your puff pastry sheets so they fit on top of your ramekins, and add them right on top of each. Press gently along the circle so the puff pastry is secured on. Cut a small slit in the center of each puff pastry.
- Pop them in the oven for 15 minutes. If you think it needs to be a little more brown, let it cook for another 3-5 minutes. When the puff pastry has completely risen and the tops are golden, they are ready to go.
- Let them cool down for about 5 minutes, and then serve !
Notes
- Make sure you always make a few slits in the top crust to allow steam produced when the pie bakes to escape.
- For a perfect golden crust, make sure you brush with beaten eggs or milk just before baking.
- Always monitor baking closely and cover the crust with a piece of foil to prevent from browning if needed.
- You can add any of your favorite vegetable in this recipe.