Puff Pastry Vegetable Pot Pie


Last Updated on January 20, 2024

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.

veggie pot pie

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
  1. Cook the fresh carrots & onion in the melted butter for 5-7 minutes
  2. Add in the frozen mixed vegetables, garlic and spices and cook for another 2-3 minutes
  3. Add in the flour, and mix together. Pour in the broth, milk and beans and cook over a low flame until the filling thickens
  4. Once the base thickens, layer the pieces of puff pastry to cover the top and brush with a whisked egg
  5. Finish baking in a 400 F degree oven for 25-30 minutes
veggie pot pie

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

puff pastry veggie pot pie

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

Other vegetarian recipes you’ll love:

Roasted Veggie Pasta Sauce

White Bean Sweet Potato Tacos

Chickpea Couscous Salad with Cumin Vinaigrette

Puff Pastry Vegetable Pot Pie

5 from 1 vote
Course: Main


Prep time


Cooking time


Total time




  • 1 sheet 1 puff pastry, thawed

  • 1 can 1 white beans (15 oz), cannellini or great northern beans

  • 2 2 carrots, peeled and diced

  • 1 1 white or yellow onion, diced

  • 2 tbsp 2 butter, dairy or non-dairy

  • 16 oz 16 bag frozen mixed vegetables

  • 2 cloves 2 garlic, crushed

  • 1 1 ½ cups low-sodium vegetable broth

  • 1 cup 1 milk of choice

  • ⅓ cup all-purpose flour

  • 1 tbsp 1 fresh thyme

  • ½ tbsp fresh rosemary, chopped

  • 1 tsp 1 salt, plus more to taste

  • 1 tsp 1 black pepper

  • ½ tsp turmeric

  • 1 1 egg, whisked


  • Preheat the oven to 400 F
  • Add the butter to a large braiser pan or skillet and melt over medium heat. I suggest a pan that’s at least 10-12″ wide and holds about 3 quarts.
  • Add in the diced carrots and onion to the butter and cook for 5-7 minutes, stirring occasionally
  • Add in the frozen mixed vegetables, garlic and spices. Toss together and cook for another 2-3 minutes.
  • Add in the flour and stir together. Pour in the broth, milk and the white beans and mix again. Taste and adjust the season to your liking. I added an additional ½ tsp of salt to mine and a dash of black pepper.
  • Let the sauce cook on medium/low for about 5 more minutes, or until it thickens.
  • Cut your pastry sheet into 20 smaller rectangles. Once the filling has thickened, take the pan off the fire. Layer the pastry sheets over the top of the filling, overlapping the ends to cover the dish
  • Brush the pastry with the whisked egg. Place the pan into the oven and bake for 25-30 minutes, until the pastry is crisp and brown.
  • Garnish with extra herbs and let sit for 10 minutes before serving.
  • 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

Recipe Video

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  1. This sounds amazing!! If I do not own a Braiser Pan, am I able to transfer to filling to a baking tin? And if so what size would you recommend? Thanks! Super excited to try this out!!!

  2. Suzanne Caldwell

    Made this tonight for a quick and easy, non-expensive mid-week meal. I added a zucchini with the carrots and onion then added the frozen, peas, corn and beans. Found it tasty and filling, my 21-year-old son loved it as well! Served it with a green salad and crusty bread. Will definitely make it again.

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