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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 mins
    Cook Time 35 mins
    Total Time 45 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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