Mini Vegetarian Pot Pies

These are the BEST mini vegetarian pot pies! Ramekins are filled with a creamy mixture of frozen vegetables and potatoes then covered with puff pastry to make individuals portions. Serve this easy vegetable pot pie recipe for Thanksgiving and cold fall or winter evenings.

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We all need a little comfort food in our lives, and let me tell you, mini vegetarian pot pies sure do the trick! I’ve been wanting to make a pot pie recipe for a while, and in light of smaller than usual Thanksgiving gatherings, I thought an individually portioned option would be perfect.

These pot pies are cooked in ramekins for easy serving (no shared utensils needed). Each one is stuffed to the brim with a creamy, piping hot, super cozy veggie filling. Then, they’re topped with a slice of frozen puff pastry. I wanted to keep this recipe low maintenance, and using pre-made puff pastry takes away the hassle of homemade crust.

Plus, the filling uses mostly frozen vegetables in addition to a few long-lasting veggies that you might have on hand: potatoes, onion, and garlic. Skip the extra prep time, and focus on the eating!

Whether you serve these easy veggie pot pies for the upcoming holiday or just make them for yourself on a cold night, I hope you enjoy every last bite.

How to Make Mini Vegetarian Pot Pies

1. Preheat the oven. Grease six ramekins and place them on a baking sheet. Remove the puff pastry from the freezer to thaw at room temperature.
2. Prepare the filling by cooking the onion, garlic, butter, and seasonings. Then, add the flour, milk, and broth, along with the frozen veggies and potatoes. Simmer for 10 minutes, stirring frequently, so that the filling thickens and the potatoes begin to soften.
3. Slice the puff pastry into six squares. Make a few slits in the squares so that steam can escape during cooking.
4. Fill each ramekin with the pot pie filling. Place the puff pastry on top, and use your hands to fold it around the edges.
5. Bake until the pastry is golden brown! Enjoy warm.

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Expert Tips

• Ramekins: These are the ramekins (Corningware, 7-ounce ramekins) that I used for most of my pot pies. The filling made enough to fill six of them, but as you can see, I had to use two of my smaller ramekins (Corningware, 4-ounce ramekins) since I didn’t have a sixth of the bigger ones. If you only have smaller ramekins like the round 4-ounce ones, the recipe will likely make 10 to 12 pot pies. Keep that in mind as you slice the puff pastry; you will need smaller pieces (and more of them).
• Puff pastry: The puff pastry should be pretty malleable after thawing. Depending on the size of your ramekins, you may have to cut off another slice and add it to the end of a square so that the pastry covers the whole top of the ramekin. In the case that your puff pastry is still pretty stiff, place it on top of the ramekins after you fill them and let it sit for a few minutes. The steam from the filling will actually help thaw the puff pastry and make it easier to bend.
• Ingredients: I recommend using frozen corn and a frozen carrot and pea blend, both of which can be found at nearly every grocery store. You can of course use fresh versions of these veggies too. If you’ve never used puff pastry before, you can find it in the frozen aisle. I used the Pepperidge Farm brand, but Pillsbury also makes it.
• Leftovers and reheating: Mini vegetarian pot pies keep surprisingly well in an airtight container in the fridge for 4 to 5 days. To reheat, place a pot pie on a microwave-safe plate. Heat for 30 seconds, remove from the microwave, then carefully peel off the pastry. Place the pastry on a baking sheet, and heat under the broiler for 2 to 3 minutes until warm. In the meantime, put the ramekin with the filling back into the microwave for 30-second intervals until warm.

Serving Tips

I recommend serving mini vegetarian pot pies on the side of a lean protein or as a main dish with a salad or veggie. My Arugula Apple Salad with Pecans, Savory Roasted Root Vegetables, or Creamy Celeriac Mash would go well with them. You can also add shredded chicken or turkey to the filling to increase the protein content.

More Vegetarian Main Dishes

For some more veggie-loaded comfort food, check out the Healthy Tater Tot Casserole with Veggies, Potato Leek Pizza on Pita, Creamy Broccoli Soup with Potatoes and Peas, Baked Potato Bar with Healthy Toppings, and Vegan Mushroom Risotto.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

Enjoy this comfort food! – Lizzie