Vegetable Pot Pie

Puff pastry is often sold frozen. Make sure you remove it from your freezer and transfer it to the refrigerator to thaw the day before you want to make the pot pies. If you forgot, don't worry. You can thaw the pastry at room temperature. In that case, it will take about 40 minutes.

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Yield: 8 vegetable pot pies (8-ounce sized ramekins)


  • 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


1 Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: 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.

 2 Cook the vegetables: Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.

Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 minute. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 7 minutes.

Vegetable pot pie filling.

3 Make the gravy and finish the filling: Sprinkle flour over the vegetables, stir and cook, to reduce the raw flour taste, about 2 minutes.

Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth. Allow the gravy to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes.

Stir in and combine the peas and parsley. Taste the vegetable pot pie filling, season with more salt and pepper as desired.

Vegetable pot pie filling of mushrooms, potatoes, carrots and celery.Vegetable pot pie filling of mushrooms, potatoes, carrots and celery cooked in a skillet. Vegetable pot pie filling of mushrooms, potatoes, carrots and celery cooked in a skillet with heavy cream.Easy vegetable pot pie filling of mushrooms, potatoes, carrots and celery cooked in a skillet with heavy cream and peas.

4 Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

5 Cut the puff pastry: Trim 1/4-inch around the edges of the puff pastry; this will help it look neat and allow the pastry to puff a little better. Cut each pastry sheet into four 4-inch squares, making 8 squares total. Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top (1/2-inch long).

Puff pastry sheets being cut to top vegetarian pot pies. Puff pastry sheets being placed on top vegetarian pot pies.

6 Bake the vegetable pot pies: In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.

Once your oven reaches 400°F, place the ramekins on the baking sheet. Bake until the puff pastry is puffed up and golden brown in color, 15 minutes.

Puff pastry sheets being brushed with egg wash on top vegetarian pot pies.