Recipe: Vegetable Pot Pie

Just the non-meat version of pot pie to keep things interesting. I made these in individual ramekins but it’s easy enough to make a whole pie instead as well.

Vegetable Pot Pie
Yields 4
A warm flaky pie perfect for cold winter nights
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. olive oil
  2. 1-2 garlic cloves, diced
  3. 1 carrot, diced
  4. 1 celery stalk, diced
  5. 1 cup diced potatoes
  6. 2 cups diced mushrooms
  7. 2 heaping tablespoons flour
  8. 1 1/2 cups vegetable broth
  9. 2 teaspoons fresh or dried thyme
  10. 2 teaspoons fresh or dried parsley
  11. 1/2 cup frozen peas
  12. salt and pepper, to taste
  13. 1 sheet of store-bought puff pastry
Instructions
  1. Preheat oven to 200°F
  2. Heat oil in a large pot over medium heat and add all of the vegetables and cook for 5 minutes.
  3. Sprinkle flour over vegetables and cook for 2 minutes.
  4. Stir in broth and bring the mixture to a simmer, then cook for about 5-6 minutes, until slightly thickened.
  5. Fill each pot with the vegetable filling then cut circles of pastry slightly larger than the top of the ramekin and seal the edges.
  6. Make slits in the top of the pie to vent and cook the pies for about 20-25 minutes until browned and puffy.
Adapted from Wishful Chef
Adapted from Wishful Chef
Mab Made Food http://www.mabdese.net/bento/

Leave a Reply