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.
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
- 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.
- 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.
- Slice the puff pastry into six squares. Make a few slits in the squares so that steam can escape during cooking.
- Fill each ramekin with the pot pie filling. Place the puff pastry on top, and use your hands to fold it around the edges.
- Bake until the pastry is golden brown! Enjoy warm.
- 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.
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.
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Mini Vegetarian Pot Pies
- Ramekins (preferably 7-ounce squares)
- 4 tablespoon butter - divided
- 1 small onion - diced
- 4 cloves garlic - minced or pressed
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt - use less if using salted butter
- Freshly ground black pepper - to taste
- 1/4 cup all purpose flour
- 1 cup milk - I used 2%
- 2 cups vegetable broth
- 1 russet potato - diced
- 1 cup frozen corn
- 2 cups frozen pea and carrot blend - or 1 cup each
- 1 package puff pastry - (2 sheets)
- Remove the puff pastry from the freezer to thaw at room temp. Preheat the oven to 400 degrees F. Grease six ramekins (see notes below about sizing) and place on a baking sheet.
- In a large Dutch oven or pot over medium heat, heat one tablespoon of butter. Add the onion, garlic, rosemary, thyme, salt, and pepper. Cook for a few minutes until the onion starts to soften. Add the rest of the butter, let it cook for a minute or two until melted, then stir in the flour until the veggies are coated.
- Pour the milk into the pot, and whisk until the flour has dissolved. You will start to feel the mixture thicken as your stir. Pour in the veggie broth, and add the diced potatoes and frozen veggies. Simmer over medium-low heat for 10 minutes (there should be a very gentle boil going), stirring frequently, until the mixture is thickened like a pot pie filling and potatoes begin to soften. Note: the potatoes will not be fork-tender; they finish cooking in the oven. Taste and adjust seasonings as desired.
- Ladle the filling into the greased ramekins, being careful not to overfill them. Slice the puff pastry into six squares, and make a few slits in the top of each pastry for steam to escape. Place a square on top of each ramekin, and carefully fold it around the edges. Depending on the size of your ramekins, you may need to cut an extra slice of puff pastry and combine it with the square to fully cover the ramekin. If your puff pastry did not thaw completely, place it on the ramekins and let it sit for a few minutes. The steam from the filling will help soften it and make it easier to bend.
- Carefully transfer the baking sheet with the pot pies to the oven. Cook for 20 to 25 minutes until the puff pastry is golden brown. Remove and serve warm!
- If you are using square 7-ounce ramekins, this recipe yields 6 to 7 pot pies. With round 4-ounce ramekins, you will likely get closer to 10 to 12 pot pies. If you use small ramekins, keep in mind that you will need to cut the puff pastry into smaller pieces (and you will need more pieces).
- Puff pastry is found in the freezer section of grocery stores, and it’s typically sold in two sheet packages. In lieu of puff pastry, you can use homemade pie crust cut into squares if desired.
- You can add shredded chicken or turkey to the filling to increase the protein content of the meal, but this may yield a few extra pot pies.
- Leftovers will keep well in the fridge for up to 5 days.
- Reheating instructions: Place a pot pie on a plate and microwave for 30 seconds. Remove from the microwave and carefully peel off the puff pastry topping. Put the puff pastry on a baking sheet, and heat under the broiler in the oven for 2 to 3 minutes until warm. In the meantime, place the ramekin with the filling back in the microwave for 30-seconds at a time, stirring in between, until warmed through.
Enjoy this comfort food! – Lizzie