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Mini Vegetable Pot Pie

Mini Vegetable Pot Pie

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

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 1/2 Tbsp
  • Water - 1 3/4 Cups
  • Salt - 1/2 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 - 1/4 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.

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

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  • 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 3/4th done.

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

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  • 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.

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  • Preheat the oven to 400 F. Then fill the ramekins with the prepared vegetable mixture upto 3/4 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.

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

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  • Serve hot.
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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.
Recipe Rating




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The Ultimate Pinterest Party, Week 45 #pinterest | Creative K Kids

Friday 5th of January 2018

[…] Mini Vegetable Pot Pie from Revi’s Foodography […]

Kimberly P

Wednesday 25th of January 2017

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. ;^)

revifood

Wednesday 25th of January 2017

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 :-)

Mini Vegetable Pot Pie from Revi's Foodography - Yum Goggle

Tuesday 31st of March 2015

[…] GET THE RECIPE […]

Alisa @ Go Dairy Free

Sunday 29th of March 2015

Mmm, puff pastry is such a great idea - makes this dish so much easier!

revifood

Sunday 29th of March 2015

Thanks Alisa.

stephaniestuart

Saturday 28th of March 2015

I love personalized yummy vittles like this vegetable pot pie. This is perfect for my lunch! thanks :)

revifood

Sunday 29th of March 2015

Thanks Stephanie.

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