Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust.

As the dough transforms into golden layers, get the spoons ready to dig down into the bubbly filling!

A combination of carrots, mushrooms, peas, and potatoes makes for a tasty base.

Homemade vegetable pot pie on white plate with spoonful take out.

Jessica Gavin

The vegetables are sauteed with herbs and garlic for a punch of flavor.

Then, I thicken the filling with a little flour to create a luscious gravy.

I make a classic roux with equal parts of butter and flour.

Vegetarian pot pie on white plate.

Jessica Gavin

Its best to cook the roux for a few minutes to remove the raw flour taste.

Its a wonderful and quick alternative to homemade pie crust.

you’re able to find puff pastry in the frozen aisle of the supermarket.

Vegetable pot pie on white plate with puff pastry on top.

Jessica Gavin

The layers are delicate.

Best is to thaw it overnight in the fridge.If you forgot, don’t worry.

you’ve got the option to thaw the pastry at room temperature.

Puff pastry sheets being placed on top vegetarian pot pies.

Jessica Gavin

In that case, it will take about 40 minutes.

How to Adapt Your Pot Pie

This recipe works well for root vegetables or other heartier ingredients.

Parsnips, fennel, gold potatoes, and sweet potatoes make a nice substitution or addition to Russet potatoes.

Puff pastry sheets being brushed with egg wash on top vegetarian pot pies.

Jessica Gavin

For a lower carb option, chop up some cauliflower florets.

When corn is in season, slice those kernels off the cob and add them to the mix.

Sweet bell peppers or spicy chopped chiles add a nice twist.

Vegetable pot pie filling.

Jessica Gavin

What Can You Serve With Pot Pies?

Also, a warm bowl of soup liketomato,carrot, orzucchiniwould make a nice pairing.

Can I Make Pot Pies Ahead of Time?

Vegetable pot pie filling of mushrooms, potatoes, carrots and celery.

Jessica Gavin

Make the filling, add it to the ramekins, cover and refrigerate for up to 48 hours.

Wait to defrost and cut the puff pastry until the day you plan to bake them.

If you want to freeze the pies, make them to completion.

Vegetable pot pie filling of mushrooms, potatoes, carrots and celery cooked in a skillet.

Jessica Gavin

Can You Freeze Pot Pies?

Need More Comfort Foods in Your Life?

Vegetable Pot Pie

Puff pastry is often sold frozen.

Vegetable pot pie filling of mushrooms, potatoes, carrots and celery cooked in a skillet with heavy cream.

Jessica Gavin

If you forgot, don’t worry.

you’re able to thaw the pastry at room temperature.

In that case, it will take about 40 minutes.

Easy vegetable pot pie filling of mushrooms, potatoes, carrots and celery cooked in a skillet with heavy cream and peas.

Jessica Gavin

Meanwhile, prepare the vegetable filling.

Set a large skillet or Dutch oven over medium heat.

Add the butter to the pot.

Puff pastry sheets being cut to top vegetarian pot pies.

Jessica Gavin

Once melted, add the onions, carrots, celery, garlic, and thyme.

Saute until onions are tender and translucent, 3 minutes.

Add mushrooms, stir and cook for 1 minute.

Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Stir and cook for 7 minutes.

Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth.

Stir in and combine the peas and parsley.

Taste the vegetable pot pie filling, season with more salt and pepper as desired.

Heat your oven to 400F.

Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Cut each pastry sheet into four 4-inch squares, making 8 squares total.

Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides.

Make 4 small slits in the top (1/2-inch long).

In a small bowl, whisk together egg and 1 tablespoon of milk.

Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.

Once your oven reaches 400F, place the ramekins on the baking sheet.

Bake until the puff pastry is puffed up and golden brown in color, 15 minutes.