• Home
  • Mac and Cheese
  • Grilled Cheese
  • Appetizers
  • Breakfast
  • Lunch
  • Dinner
  • Desserts & Baking
  • About
  • Privacy Policy
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

XO&So: Vegetarian Comfort Food

  • Home
  • Mac and Cheese
  • Grilled Cheese
  • Appetizers
  • Breakfast
  • Lunch
  • Dinner
  • Desserts & Baking
  • About
  • Privacy Policy

Vegetarian Pot Pie with Mushrooms, Carrots, & Puff Pastry Crust

January 28, 2019 by Chelsea Kram – XO&So: Vegetarian Comfort Food 4 Comments

vegetarian pot pie

Who’s in the mood for fall comfort food? This vegetarian pot pie ticks all the cozy dinner recipe requirements you could ever dream of! 
I know lots of people who have pot pie on their list of favorite comfort foods! While it usually has chicken or some other kind of meat in it, I created this vegetarian pot pie with puff pastry crust as a tasty alternative! I like it so much I made it three times the first week…pretty good sign, right?

For my vegetarian pot pie, I used vegetables I love, but you’re welcome to switch things up and add or subtract veggies as you like! You might want to experiment with adding celery, potatoes, or peas, AKA other pot pie friendly vegetables.

vegetables cooking on the stove

The Process

These are actually really easy to make thanks to the store-bought puff pastry crust! You just have to cook your vegetables in a bit of butter before you add your seasonings, broth, cream, and flour. While your filling cooks, you can get your puff pastry crust ready, and before you know it, your vegetarian pot pies will be cooking in the oven while you salivate over how good they smell!

carrots, mushrooms, and onions ready to be cooked

If you’d rather not make two separate pot pies and it’s easier for you to make one big pot pie, go for it! If you don’ have a dish that’s the perfect size for two, you can double the recipe and use a bigger oven safe recipe, as long as it isn’t too big to fit a standard sheet of puff pastry over top.

vegetarian pot pies in red dishes

The Egg Wash

Those who have cooked puff pastry before know that skipping the egg wash step means your crust won’t look as shiny and rich in color. It also helps keep the edges together and makes the inside of the crust soft and fluffy but also keeps the top nice and crispy! The easiest way to brush your pastry with egg is using a basting pastry brush, like this.

vegetarian pot pies ready to go in the oven

The Tools

If you are using ramekins but you can’t fit all of your filling into two of them, you can just make extra pot pies. I like using slightly bigger ramekins that fit at LEAST 12 oz., like these, so I can easily fit all of the filling into two of them.

Other vegetarian pot pie recipes

This isn’t my only pot pie recipe to try this fall! Check out my broccoli cheddar pot pie here. 

 

vegetarian pot pie

Vegetarian Mushroom Pot Pie with Puff Pastry Crust

This vegetarian mushroom pot pie has a puff pastry crust and a creamy and satisfying filling with mushrooms, carrots, and onions. Seasoned just right with thyme and topped with a perfectly crispy puff pastry topping, this pot pie will be your new favorite comfort food!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Servings 2
Calories 1349 kcal

Ingredients
  

  • 1 sheet puff pastry Defrosted if frozen
  • 2 tbsp butter
  • 2 tsp minced garlic Or 4 cloves, diced
  • 1 cup white onion Diced
  • 1 cup carrots, diced Approx. 1 large carrot
  • 3 cups mushrooms, diced I use a mix of cremini and button mushrooms
  • 1 cup heavy cream or whole milk
  • 1 cup vegetarian broth
  • 2-4 tbsp flour Use more or less flour depending on how thick you want your filling
  • 1 tbsp dried thyme
  • 1 large egg yolk
  • 1/2 tsp salt Or more, to taste
  • 1/2 tsp pepper Or more, to taste

Instructions
 

  • Preheat oven to 350F.
  • In a large pot or dutch oven, melt butter on medium heat. Once the butter is melted, add the onions, carrot, mushrooms, and garlic and cook for about 5-7 minutes.
  • Add the broth, cream, thyme, salt, and pepper and stir well. Sprinkle the flour on top and whisk it into the mixture, starting with two tablespoons and adding more as you go if you want a thicker filling. Cook on medium-low heat for 15 minutes or until vegetables are tender.
  • While your filling cooks, unroll your puff pastry onto a lightly floured surface. Cut into squares or circles just slightly larger than the diameter of the dishes you're using. I make mine hang over the edges quite a bit because I like how crispy the edges get this way.
  • When your filling is ready, divide it evenly among your two dishes. Cover each dish with a piece of puff pastry. Mix one egg yolk with 1 tsp. of water, and whisk together. Brush this mixture on top of the puff pastry. Poke a few small holes in the puff pastry or cut small slits to let some heat out while it cooks.
  • Place in the over, and cook for 20 minutes or until puff pastry is golden. Let sit for 10-15 (it will be HOT!) and serve.

Notes

  • If there are other vegetables you love in pot pie (i.e., peas, potatoes, celery) feel free to use those instead of the ones I use or in addition to.
  • If you don't want to cook your pot pies in individual ramekins and you'd rather just cook it all in one dish, that works too! Follow the exact same method.
  • I mentioned you can use between 2-4 tbsp. of flour depending on how thick you want your filling. If you're using regular milk instead of whole milk or cream, you'll probably want to use more flour because your filling will be thinner otherwise.

Nutrition

Calories: 1349kcalCarbohydrates: 87gProtein: 20gFat: 105gSaturated Fat: 48gCholesterol: 286mgSodium: 1464mgPotassium: 943mgFiber: 8gSugar: 11gVitamin A: 13245IUVitamin C: 15mgCalcium: 183mgIron: 7mg
Keyword pot pie, puff pastry
Tried this recipe?Let us know how it was!

And that’s it! Please let me know how this goes for you when you make it and if you switch the veggies up at all.

xo – C

This post may contain some “affiliate links”. This means if you click on an affiliate link and purchase a product/service, I may receive a small commission at no extra cost to you. However, I only recommend products, services, and/or business that I personally use, love, and/or believe will add value to my readers. Thank you so much for your support!

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You Might Also Enjoy

Filed Under: Dinner Tagged With: pot pie

Previous Post: « Raspberry Pistachio Butter Bars
Next Post: Banana Chocolate Chip Baked Oatmeal with Toasted Walnuts »

Reader Interactions

Comments

  1. Stephanie Allan

    August 13, 2019 at 2:38 am

    5 stars
    Such an easy and delicious vego pie. Thanks for the recipe! X

    Reply
    • chelseaxoandso

      August 13, 2019 at 7:21 pm

      I’m so happy to hear you liked it! I really appreciate the feedback 🙂

      Reply
  2. Hazel Armstrong

    January 9, 2020 at 4:57 am

    5 stars
    Made this for my partner, friend and her little girl. Even a 10 year old liked it! It is so tasty and easy to create. Definitely on to a winner here.

    Reply
    • chelseaxoandso

      January 9, 2020 at 5:07 pm

      I’m SO happy to hear you all enjoyed it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Home
  • Mac and Cheese
  • Grilled Cheese
  • Appetizers
  • Breakfast
  • Lunch
  • Dinner
  • Desserts & Baking
  • About
  • Privacy Policy

Search XO&So…

Chelsea | XO&So

Chelsea | XO&So

Hi! I'm Chelsea. I created XO&So to share my vegetarian comfort food recipes in hopes they'll bring you comfort, too! My full-time gig is writing, but my heart belongs in the kitchen (or with my two pups!).

View Full Profile →

Don’t Miss This!

Subscribe to get a free eCookbook with 7 Meatless Monday Dinner Recipes

* indicates required

Fan Favorite Recipes

Spicy Honey Garlic Tofu Bites
Homemade Caesar Salad Dressing WITHOUT Raw Anchovies
Goat Cheese Grilled Cheese with Honey & Spice
The Best Crispy Baked Buffalo Cauliflower Bites EVER
Baked Goat Cheese Dip Appetizer: Your New Favorite Recipe!
My Favorite Dutch Baby Puff Pancake Recipe

Recent Posts

  • Vanilla and Lemon Dutch Baby Puff Pancake
  • No Bake Oatmeal Cookie Protein Balls with Almond Butter
  • Chipotle Mac and Cheese with Cornflake Topping
  • My-Go to Vegan Carrot and Cauliflower Soup Recipe
  • Cardamom, Pear, and Oatmeal Muffins

Copyright © 2021 XO&So on the Foodie Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.