Puff pastry vegetable pot pie is a cozy and nourishing seasonal dish full of vegetables and fiber! It comes together all in one pan, and is a delicious weeknight dinner or holiday dish.
Puff Pastry Vegetable Pot Pie
Cozy recipes are in full swing this season and this puff pastry veggie pot pie is a must make. Made from a blend of frozen vegetables, fresh vegetables and canned beans for an added boost of protein, the filling gets topped with small pieces of puff pastry for a crispy crust.
Traditionally, pot pie is made with a layer of pie crust as a topping and filled with shredded chicken or beef. I absolutely love this vegetarian/vegan-friendly version with the puff pastry twist.
It’s a nourishing dish to serve for weeknight dinner, and a delicious way to serve more veggies this holiday season.
Puff pastry pot pie is a simple dish to impress your guests and a nourishing way to pack in extra fiber at dinner time. I love that it’s made all in one pan and can be served directly out of the oven. I used my new braiser pan for this recipe which was the perfect stove top to oven to table cookware.
The dish is packed with savory flavor and can easily be customized. It has a creamy and hearty filling that can be made with any blend of vegetables you like.
Ingredients in puff pastry veggie pot pie
- Puff pastry sheet– you’ll need one sheet of puff pastry for this recipe, thawed and cut into smaller rectangles
- Frozen mixed veggies: These packs normally come in a variety of of peas, carrots, corn and green beans.
- Fresh veggies: I used diced carrots and onions, but you can add chopped mushrooms and celery for even more flavor
- Canned white beans: since this recipe doesn’t have a main protein, I added canned white beans for a boost of plant-based protein. The creaminess of white beans pairs so well with the rest of the flavors
- Butter: to saute the veggies, you can use dairy or non-dairy butter depending on your preference
- Milk– milk adds a delicious creaminess to this dish. You can use dairy milk or your favorite non-dairy alternative
- Low-sodium vegetable broth– this will help create a saucy base for the vegetable filling
- Flour– the flour is crucial in this recipe to thicken the veggie base
- Spices: salt, pepper, garlic, turmeric, thyme & rosemary
- Cook the fresh carrots & onion in the melted butter for 5-7 minutes
- Add in the frozen mixed vegetables, garlic and spices and cook for another 2-3 minutes
- Add in the flour, and mix together. Pour in the broth, milk and beans and cook over a low flame until the filling thickens
- Once the base thickens, layer the pieces of puff pastry to cover the top and brush with a whisked egg
- Finish baking in a 400 F degree oven for 25-30 minutes
Make it your own- some common modifications
Use your favorite blend of veggies
I used a bag of frozen mixed vegetables and fresh carrots and onions. You can add in chopped mushrooms, celery, potatoes and even broccoli
Make it plant-based
Use dairy-free butter, non-dairy milk and vegan puff pastry to make this recipe 100% plant-based. I love Pepperidge farm for a non-dairy puff pastry option.
Make it gluten-free
You can swap your favorite gluten-free pie crust or puff pastry sheet for this recipe, and use a 1:1 GF flour blend to make the filling gluten-free
Storing & reheating
- The filling can be prepared a day in advance and refrigerated, then layered with the puff pastry right before baking
- This recipe tastes best the day it’s made, but leftovers can be refrigerated for up to 4 days
- For best results, reheat leftovers in the oven at 350 degrees F until warm, for about 10-15 minutes. The oven will keep the crust crisp, but reheating in the microwave is also an option