Vegetable Pot Pie Pies
Indulge in the cozy, homestyle flavors of these Vegetable Pot Pie Pies, a wholesome twist on the classic comfort food. Encased in buttery, flaky puff pastry, these individual pot pies are brimming with a rich, creamy medley of sautéed vegetables, including tender carrots, celery, mushrooms, and peas. Infused with aromatic thyme and sage, the creamy vegetable filling is thickened to perfection and seasoned to delight every palate. These pot pies are easy to assemble with pre-made puff pastry sheets and come together in just over an hour, making them perfect for weeknight dinners or special occasions. Serve them straight from the oven with a crisp side salad for a warm, satisfying vegetarian meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup button mushrooms, sliced
- 4 tablespoons all-purpose flour
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pre-made puff pastry sheets (thawed)
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes, until softened.
Add the mushrooms to the skillet and cook for another 3 minutes. Stir in the frozen peas and cook for 1 minute longer.
Sprinkle the flour evenly over the vegetables and stir well to coat them. Cook for 1–2 minutes, stirring, to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring, making sure there are no lumps. Bring the mixture to a simmer and cook for 3–5 minutes until it thickens.
Stir in the heavy cream, thyme, sage, salt, and black pepper. Simmer for another 2 minutes. Remove from heat and let the filling cool slightly.
Unroll the puff pastry sheets and cut 4 circles slightly larger than your individual pie dishes or ramekins. Cut 4 smaller circles for the tops.
Line the bottoms and sides of the pie dishes with the larger pastry circles, pressing gently to fit. Spoon the vegetable filling evenly into each dish, leaving about 1/2-inch of space at the top.
Place the smaller pastry circles on top of each pie, pressing the edges to seal them. Cut small slits in the tops to allow steam to escape.
In a small bowl, whisk the egg with the tablespoon of water to create an egg wash. Brush the tops of the pies with the egg wash for a golden finish.
Place the pies on a baking sheet to catch any drips and bake for 25–30 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 29.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2579 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
