FORK IN THE KITCHEN
INDIVIDUAL VEGETARIAN
POT PIES
Individual Vegetarian Pot Pies are easy to make in ramekins. The filling is bursting with both fresh and frozen vegetables and topped with puff pastry. Made with soul-warming herbs, this vegetarian recipe is cozy and comforting!
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It has been nearly 3 years since I found this recipe and it is one of my go-to fall and winter meals. I adore it!
-Nikole
⭐⭐⭐⭐⭐
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INGREDIENTS
- Olive Oil & Butter
- Onion
- Mushrooms
- Yukon Gold Potatoes
- Garlic
- Thyme and Rosemary
- Flour
- Vegetable Stock
- Bay Leaf
- Frozen Mixed Veggies
- Puff Pastry
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1
Saute the onion, potatoes, and mushrooms. Add spices, flour, stock, and additional veggies.
2
Fill 6 8-ounce ramekins with the filling (flexible on the size!).
3
Cut puff pastry sheets into 4 squares each, placing on top of ramekins. Egg wash and sprinkle flakey sea salt.
4
Bake until golden brown and bubbly.
5
Let cool slightly before digging in and enjoying!
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