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4.8 from 12 votes

Veggie Pot Pie

Make a delicious, vegetarian comfort food meal with this Veggie Pot Pie recipe! It's filled with tons of vegetables, in a creamy, savory sauce and topped with a crisp, buttery puff pastry crust, for a warm, flavorful vegetarian dinner.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 people
Calories: 957 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 17.3 ounce package Puff Pastry 2 sheets (thawed for 40 minutes at room temperature)
  • ¼ cup unsalted butter
  • 1 cup carrots peeled and chopped
  • 1 cup onions diced
  • 1 cup celery chopped
  • ½ pound portobello mushrooms diced
  • 3 cloves garlic minced
  • ½ pound red potatoes peeled and diced
  • ⅓ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 2 teaspoons dried thyme or 4 teaspoons fresh thyme leaves
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 egg whisked

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Unfold one puff pastry sheet on a lightly floured surface.
  3. Use a rolling pin to roll the pastry sheet into a 12-inch square.
  4. Press the pastry into an 8 inch x 8 inch square casserole dish.
  5. Prick the pastry thoroughly with a fork on the sides and bottom.
  6. Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
  7. Place in the oven and bake for 25 minutes.
  8. Remove from the oven and remove the aluminum foil.
  9. While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium-high heat.
  10. Once the butter is melted, add the carrots, onions and celery, cook for 4 minutes.
  11. Add the mushrooms and garlic, and cook for an additional minute.
  12. Add the diced potatoes and continue cooking for 7 minutes.
  13. Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
  14. Slowly stir in the vegetable broth and turn the heat up on the stove to high, until the broth begins to boil.
  15. Cook and stir until the mixture boils and thickens, this will take about 10-12 minutes.
  16. Add the peas, thyme, salt and black pepper, stir to combine.
  17. Remove from the heat and spoon the vegetable mixture into the already cooked puff pastry in the casserole dish.
  18. Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner.
  19. Cut the pastry sheet into 6 equal strips.
  20. Weave the strips of puff pastry over the veggie pot pie filling, tucking the excess dough inside the baking dish, or trimming any excess pastry dough that overlaps the sides of the baking dish.
  21. Whisk the egg in a small bowl, then brush the egg over the strips of puff pastry dough.
  22. Place in the oven and bake for 30-35 minutes, or until the puff pastry crust is golden brown.

Notes

  • Always make sure to thaw the puff pasty dough before starting the recipe. Remove the box of dough from the freezer, then remove the sheets of dough from the packaging. Allow them to thaw at room temperature for 30-45 minutes before starting the recipe.
  • Make sure to trim any puff pastry dough from the bottom layer that overlaps the edge of the pan. The dough will burn and will have to be removed after the pot pie bakes in the oven, so I recommend removing it before baking, using a sharp knife.
  • Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
  • The pot pie filling can be made up to 5 days in advance and stored in an airtight container, in the refrigerator, until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the puff pastry dough, as it will affect the texture of the baked puff pastry crust.
  • If using low-sodium vegetable broth, I recommend adding an additional 1/2 – 1 teaspoon salt to the filling.
  • To make gluten free vegetable pot pie, Substitute cornstarch, or gluten free all purpose flour, for the flour in the pot pie filling and use gluten-free puff pastry dough to make the crust.

Nutrition Information

Calories 957kcal (48%) Carbohydrates 90g (30%) Protein 17g (34%) Fat 60g (92%) Saturated Fat 20g (100%) Polyunsaturated Fat 7g Monounsaturated Fat 30g Trans Fat 0.5g Cholesterol 71mg (24%) Sodium 1727mg (72%) Potassium 904mg (26%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 6429mg (129%) Vitamin C 26mg (29%) Calcium 86mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 957

% Daily Value*

Calories 957kcal 48%
Carbohydrates 90g 30%
Protein 17g 34%
Fat 60g 92%
Saturated Fat 20g 100%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 30g 150%
Trans Fat 0.5g 25%
Cholesterol 71mg 24%
Sodium 1727mg 72%
Potassium 904mg 19%
Fiber 8g 32%
Sugar 10g 20%
Vitamin A 6429mg 129%
Vitamin C 26mg 29%
Calcium 86mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.