You’ll fall for these flaky and filling Easy Puff Pastry Vegetable Pot Pies! What more could you ask for on a cold day? They’re easy to make, and you’ll delight in how delicious they are!
What’s your guilty pleasure comfort food? I have a few, but frozen pot pies are high on the list. I rarely indulge, though, especially since I started making these Easy Puff Pastry Vegetable Pot Pies.
Does anyone deny the goodness that is puff pastry? You can use it for so many things, like a sweet and savory appetizer like Easy Brie and Cherry Puff Pastry Squares or for a lovely dessert like Puff Pastry Lemon Tart with Raspberry Chambord Sauce.
You can fill these puff pastry pot pies with your most favorite ingredients (think chicken or beef or even different vegetables), but this veggie option is perfect for Meatless Monday, and as a Friday meal during Lent.
For a switch on a classic pot pie, try my recipe for Mini Turkey Cornbread Pot Pies. The topping makes a fun twist.
I have a feeling you’ll be a fan of these like these, and that they’ll make an appearance throughout the winter months. These portions are very generous, and this recipe makes two, 12-ounce servings. You can easily double the recipe if you need to feed more than a few people.
Toss in the black pepper, and substitute fresh thyme for dried if you’d like. Heck, I even added a sprinkling of red pepper flakes to the mix, ’cause that’s how I roll.
Serve these pot pies with a green salad for a complete meal. I’m willing to bet you’ll make these one or twice before winter is up!
Easy Puff Pastry Vegetarian Pot Pies are a treat for any meal. Make them soon for a filling and comforting meal.
Patricia Conte/Grab a Plate
Yields 2, 12-ounce servings
- 3 tablespoons butter
- 3-4 tablespoons all-purpose flour
- 2-1/4 cups vegetable broth
- 1 puff pastry sheet, thawed
- 1-1/2 tablespoons olive oil
- 1/4 cup diced onion, diced
- 1/2 cup carrots, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1/3 cup frozen peas
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 1 egg, beaten
- Preheat the oven to 450 degrees F. Cut the puff pastry into two circles, slightly larger than the (12-ounce) ramekins.
- Add the butter to a saucepan over medium-high heat. When melted, whisk in the flour. It will turn clumpy, and golden. A little at a time, whisk in the vegetable broth, stirring. Continue until the mixture thickens, then remove from the heat and set aside.
- Stir in the black pepper and thyme. If the mixture isn’t as thick as you would like, add 1 tablespoon flour and whisk into the mixture while over the heat.
- Add the oil to a warm skillet over medium heat. When hot, add the onion and carrot and cook for 3-4 minutes or until the onion softens. Add the garlic to the skillet and cook for 30 seconds or so.
- Add the mushrooms and frozen peas. Stir to combine and cook for a few minutes.
- Add the red pepper flakes and stir.
- Add the liquid mixture to the vegetables in the skillet. Stir to incorporate.
- Divide the mixture evenly between two ramekins. Dab your finger in a bit of water and rub on the outer edge of the ramekins.
- Place the puff pastry dough over the ramekin and press the edges gently onto the surface.
- Brush the tops of the dough with the egg, and use a sharp knife to cut two slits in the tops of each.
- Place the ramekins on a baking pan and bake for 12-14 minutes, or until the liquid mixture bubbles and the puff pastry is puffy and golden.
- Carefully remove from the oven and allow to sit a few minutes before serving.