Veggie Pot Pie Recipe

January 18, 2017 at 1:00 pm


If you’re in search of a new dinner idea that will warm up the whole family, try these tasty vegetable pot pie. Enjoy!


2 tbsp Butter, unsalted
1 tbsp Fresh Thyme, chopped
2 cloves Garlic, minced
1 medium Leek, cut into ½ inch pieces
2 large Carrots, chopped
¼ cup All-Purpose Flour
1 ½ cup Vegetable Broth
¾ cup Whole Milk
2 cups Peas, frozen
8 oz. Mushrooms, sliced
1 medium Potato, diced
1 sheet Frozen Puff Pastry, thawed
1 large Egg, beaten
1 tbsp Water
Kosher Salt
Black Pepper


1. Preheat oven to 400 °F. In a pot over medium heat, melt butter and add thyme, garlic, leeks, and carrots to cook. Let cook until softened, about 5 minutes. Season with salt and pepper and add flour. Continuously whisk until golden and well combined.

2. Add vegetable broth and milk to pot and whisk until full mixture is smooth.

3. Bring pot to a boil and add potato, mushrooms, and peas. Cook for 10 to 15 minutes or until mixture begins to thicken. Pour full mixture into a casserole or pie dish.

4. Use a rolling pin to gently roll out puff pastry to smooth any creases. Lay pastry over mixture in dish and trim excess dough from edges. Cut vents for steam in the top of your pastry and brush with egg wash (egg and 1 tbsp water, slightly beaten) to finish.

5. Place dish in oven and bake until filling is bubbling and puff pastry is golden brown, 20 to 25 minutes. Enjoy!

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