Mini Vegetarian Pot Pies

mini vegetarian pot pie with a small spoon with filling in the center

This easy vegetable pot pie recipe is made in individual ramekins with a creamy frozen vegetable filling and puff pastry topping. It's a low maintenance vegetarian dish that's perfect for Thanksgiving!

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings pot pies

Calories 657kcal

Author Lizzie Streit, MS, RDN

Equipment

Ramekins (preferably 7-ounce squares)

Ingredients

4 tablespoon butter divided
1 small onion diced
4 cloves garlic minced or pressed
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
½ teaspoon salt use less if using salted butter
Freshly ground black pepper to taste
¼ 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)

Instructions

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!

Notes

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.

Nutrition