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
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
Ingredients
- 1 sheet puff pastry, thawed
- 1 can white beans (15 oz), cannellini or great northern beans
- 2 carrots, peeled and diced
- 1 white or yellow onion, diced
- 2 tbsp butter, dairy or non-dairy
- 16 oz bag frozen mixed vegetables
- 2 cloves garlic, crushed
- 1 ½ cups low-sodium vegetable broth
- 1 cup milk of choice
- ⅓ cup all-purpose flour
- 1 tbsp fresh thyme
- ½ tbsp fresh rosemary, chopped
- 1 tsp salt, plus more to taste
- 1 tsp black pepper
- ½ tsp turmeric
- 1 egg, whisked
Directions
- 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
Followed recipe exactly. Will not use puff pastry next time. It was browned and done but the pastry is mushy underneath. Someone suggested using crescent rolls instead.
Hi Kathy, so sorry that happened. Crescent rolls will definitely also work for this recipe. For either option, I suggest always baking on the middle rack, and if you see the top browning quicker, you can finish baking the dish covered in foil.
This recipe was easy to follow and it turned out great! I’m a meat eater, but made this for a guest. The only thing I did differently was sprinkle the top of the puff pastry with Everything But the Bagel seasoning.
I’m so happy you tried it!
This is such a staple in our house now! My husband and I both love it, he’s even a meat eater and does not miss the meat in this pot pie. Leaves us with tons of leftovers too! We will just put it in the fridge in the pan and reheat it the next day for dinner again.
Thank you, Sammi! SO happy to hear that 🙂