Individual Vegetarian Pot Pies are full of all the veggies you love in pot pies – potatoes, peas, carrots, corn – and plenty of soul-warming herbs, making them perfect for a comforting meal.
I know it’s April and we’re all dying for spring, and spring foods. But since “spring” can be so finicky for many of us (uhhum, it’s currently cold and windy here), I wanted to give you one more comfort-for-your-soul recipe, just in case you have one final craving before summer is upon us.
I’ve been working on this recipe all winter long because INDIVIDUAL POT PIES! Isn’t that the only way to eat pot pies, like those ones you get frozen? Sharing? What’s that? No one wants to share. Especially this girl with food. Anyone else?
Although this recipe is without your usual pot pie subject, chicken, never fear those of you who can’t do without meat (and keep on keeping on my veg friends, you already know it’s probably better without the meat). So for those of you who want chicken, you could easily poach some chicken, shred it, and mix it in before baking.
You won’t even notice the chicken is missing though. Each pot pie is filled with loads of veggies – potatoes, peas, carrots, corn – and flavored with lots of yummy herbs and aromatics – onion, garlic, bay leaf, rosemary, thyme. Your tastebuds will be on cloud nine.
Not to mention that flaky, buttery puff pastry on top. You could totally make your own savory pie crust, and I will fully support you for real, homemade ingredients, but sometimes (for me that sometimes is every weeknight) easy, quick, no-skimp flavor is in order.
Yep, yep, yep.
Individual Vegetarian Pot Pies
- 4 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 3/4 cup yellow onion diced
- 3/4 cup mushrooms diced
- 2 small red or Yukon gold potatoes diced
- 4-6 garlic cloves minced
- Dash red pepper flakes
- 2 teaspoons fresh thyme chopped
- 1 bay leaf
- Salt and Pepper to taste
- 5 1/2 Tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 1/2 cups frozen pea and carrot blend or 3/4 cups of each separate
- 1 cup frozen corn
- 1 package frozen puff pastry (2 sheets) quartered
- 1 egg plus 1 teaspoon water, for egg wash
- Pre-heat oven to 400°F and grease 6, 6-oz. ramekins. Remove puff pastry from freezer and let thaw while preparing the filling.
- Melt butter and heat olive oil in a dutch oven or large stockpot over medium-high heat. Add onion and diced potato; cook for 3-4 minutes. Add garlic and mushroom. Let cook for another 3-4 minutes until fragrant. Stir in red pepper flake, thyme, rosemary, salt, and pepper.
- Whisk in flour, continue stirring for 1-2 minutes. Whisk in vegetable stock until flour is mixed in thoroughly; add bay leaf. Slowly boil for approximately 8 minutes. Add frozen corn, peas, and carrots. Boil for an additional 2 minutes. Remember to taste test for salt and pepper levels (or herbs if you want more!). Remove bay leaf.
- Prepare egg wash by whisking together egg and water. Fill ramekins with pot pie filling, filling almost full but leaving approximately half an inch room. Using a sharp knife, cut puff pastry sheets into fourths (squares). Score the tops by making two small cuts so air can escape. Place each square on top of each ramekin, pressing down and folding the edges over as needed. Brush with egg wash. Bake for 20 minutes until puff pastry is golden brown.