Broccoli Cheddar Puff Pastry Pot Pie
This delicious vegetarian pot pie recipe is made with an ooey, gooey broccoli cheddar filling then topped with a puff pastry crust and baked to perfection.
Prep Time10 mins
Cook Time35 mins
Servings: 2 people
- 2 tbsp butter
- ½ cup onion diced
- 3 tbsp flour
- 1 cup whole milk or cream
- ¼ tsp mustard powder
- ¼ tsp paprika
- ¼ tsp garlic powder
- ½ tsp salt or to taste
- 5 oz old/sharp cheddar shredded
- 3 cups broccoli chopped into small bits
- 1 sheet puff pastry
- 1 large egg whisked
For the Steamed Broccoli
Cut the ends of the broccoli off and dice into SMALL pieces. Save the stems and stalks for something else. Place three cups of chopped broccoli bits into a microwaveable bowl. Add three tbsp. of water and microwave for 3-5 minutes until vibrant green and tender.
For the Pot Pie
Preheat oven to 350°F.
In a large saucepan on medium heat, melt 2 tbsp. of butter. Add diced onion and sauté for about 5 minutes. Whisk in flour and let cook for about 2 minutes. Slowly whisk in the milk, salt, paprika, garlic powder, and mustard. Keep whisking (the mixture will be quite thick) for a few minutes.
Turn off the heat, and add the shredded cheese.* Fold in the steamed broccoli and stir until combined. Divide the broccoli cheese mixture into two 8 oz. ramekins. Top with puff pastry crust.** Brush the puff pastry with a whisked egg, and cut an X in the middle to ventilate.
Bake for 25 minutes or until the puff pastry is golden brown and crispy to your liking.Let cool for 10-15 minutes before serving (it will be HOT!).Dig in and enjoy!
* Let the remaining heat in the pan melt the cheese. This helps prevent it from getting stringy.
**You can either cut the defrosted puff pastry into circles that fit right onto the ramekins, or into squares and let the corners hang over the edges of the ramekin. I like to cut the puff pastry into strips, and criss-cross two strips over each other.