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    Mini Vegetable Pot Pie

    Mar 27, 2015 · 10 Comments

    My 113th recipe, "Mini Vegetable Pot Pie", an easy and healthy dish. If there is one dish that I love to eat, but haven't tasted it elsewhere other than my kitchen, it is this wonderful pot pie. My mom did not make it and I haven't tasted it in a restaurant outside.

    However I discovered this dish while watching the numerous shows in Food Network. I would be sitting glued to the TV when someone makes a pie. It looks so cute and I absolutely adore it. Since most of them showed chicken pot pie, when I made this pie for the first time, I had to use my imagination to come up with a vegetarian version. I also came up with my own pie crust with whatever ingredients I had in my pantry, but it was a long and tiring process for me to get it done.

    So I wanted to make a easier version when I made it today. This version tasted even better and most importantly took far less time to make. Perfect for a weeknight dinner. A flaky and crispy puff pastry on top of a creamy and delicious vegetable filling. This is probably the easiest way you can make your kids eat their veggies 😉

     

    vegetable pot pie

    Mini Vegetable Pot Pie

    Mini Vegetable Pot Pie

    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Servings 2

    Ingredients
      

    • Puff Pastry - 2
    • Butter / Olive Oil - 1 Tbsp + For brushing
    • Onion - 1 Medium Finely chopped
    • Garlic - 4 cloves Finely Sliced
    • Carrot - 1 Large Diced
    • White Potato - 1 Large Diced
    • Cauliflower - 6 florets small pieces
    • All purpose flour - 1 ½ Tbsp
    • Water - 1 ¾ Cups
    • Salt - ½ tsp Adjust per taste
    • Freshly ground black Pepper - 1 tsp Adjust per taste
    • Dry Italian Seasoning - 1 tsp
    • Green Peas - 1 small handful
    • Fresh Cream - ¼ Cup

    Instructions
     

    • First, leave the puff pastry outside to thaw completely to room temperature. Meanwhile chop up the veggies.
    • Heat a pan and melt the butter. Add the onion, garlic and saute until translucent.

      pie   pie
    • Add the carrot, potato and cauliflower and saute for a minute. Add the all purpose flour and saute for another minute until well combined.

      pie   pie

      pie   pie
    • Add 2 Cups or required amount of water, salt, pepper, Italian seasoning and give a nice stir. Cook covered in medium flame until the veggies are ¾th done.

      pie   pie

      pie   pie
    • Remove the lid and add the green peas. Give a quick stir. Add the cream and mix well until combined. Turn off the stove.

      pie   pie

      pie   pie
    • Now cut the puff pastry into circular shape. Place the ramekins on top of the puff pastry and use a knife to cut out the circle.

      pie   pie
    • Preheat the oven to 400 F. Then fill the ramekins with the prepared vegetable mixture upto ¾ of its height. Place the puff pastry on top and seal the edges using a fork. Cut a small slit at the center which will help the steam to escape.

      pie   pie

      pie   pie
    • Brush the top with olive oil. Bake for 20 mins or until the top is nicely golden brown.

      pie   pie
    • Serve hot.
      veg pot pie   veg pot pie   veg pot pie

    Notes | FAQ

    - Use any veggie you like. Mushroom, green beans, sweet corn kernels, etc. would go well.
    - Veggies should be cut small so that they will cook soon, but should be large enough so that they don't get mashed out while cooking.
    - If the pie mixture becomes too thick by the time veggies cook, add little extra water to bring it back to correct consistency.
    - Try to gently stick the puff pastry to the edges of the ramekin, so that it doesn't fall off while baking.
    - Instead of dry Italian seasoning, you can use fresh herb of your choice too.
    - Vegans can use oil instead of butter, skip the cream or use non-dairy milk instead. And make sure your packet of puff pastry is vegan, just like mine.
    « Eggless Lemon Cake Recipe with a yummy lemon glaze
    Semiya Payasam (Vermicelli Payasam) »

    Reader Interactions

    Comments

    1. Kimberly P says

      January 25, 2017 at 2:07 pm

      Your pepper measurement should be teaspoon not tablespoon. Also, I am going to remake it with pie crust instead. The Southern side of me decided that it would be more of the comfort food I am used to that way. ;^)

      Reply
      • revifood says

        January 25, 2017 at 5:18 pm

        Thanks Kimberly, thanks for catching that typo. Updated. Pie crust also sounds like a fab idea and should be delicious. I too will try it that way, the next time I remake 🙂

        Reply
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