These veggie pot pies with puff pastry crust are loading with good for you veggies for a comforting and healthy meal. Make them into mini pot pies or if you prefer one large veggie pot pie!

veggie pot pies with puff pastry crust

So we’re taking a break today from all the sweets & treats on the blog for the holidays for a savoury recipe, veggie pot pies with puff pastry crust!

After all, we have to have a little balance between all the desserts recipes.

Veggie pot pie recipe

So today it’s all about having a healthy vegetarian pot pie recipe that’s easy to make and doesn’t involve having to make pie crust. (Because who really has time for that these days?) 

These pot pies are loaded with veggies like sweet potatoes, peas and lentils so they’re still packed with protein! They are then topped off with a puff pastry crust, which makes them feel a little more *special* and indulgent, without the fuss of having to go and make a crust. 

Here’s how to make pot pies: 

  1. Chop up all your veggies.
  2. Sautee them in a pan with seasoning and liquid.
  3. Add the veggie mixture to small ramekins (or a large dish, your choice!)
  4. Cover with puff pastry and bake. 

It’s really a pretty simple process, but definitely, a dish that will be sure to impress any guests you might be having over for dinner! 

Some pot pies are pretty unhealthy, but these veggie pot pies with puff pastry crust are much healthier than your average pot pie! I even love to skip out on the puff pastry crust sometimes and enjoy the filling as a stew over some quinoa! (Super delicious too!) 

Tips for making this recipe perfectly

One thing I love about this recipe is how versatile it is! The veggies can be changed up to whatever you like. Broccoli, turnips, chickpeas…you can add anything! 

  • I use chickpea flour as the thickener for these pot pies to keep them extra healthy, but if you don’t have chickpea flour on hand you can use any other type of flour to thicken up the dish.  If you prefer not to use flour, you can also use some cornstarch as a thickener. (Just add 2 tsp mixed in 4 tsp of cold water) 
  • Give the pot pie filling a taste before adding it into the ramekins. Sometimes some batches of veggies are more flavourful, or the broth you use may have less sodium than others, so taste and adjust seasoning if needed.
  • Use a round cutter to cut the puff pastry into a circular shape. You can also use the top of a glass and press it down into the puff pastry. This is optional, and you can also just cut the pastry into squares and drape it on top of the ramekins.
  • If you’re making this recipe in a large baking dish, then just cover the entire dish with the puff pastry and bake until golden brown on top.
a spoon scooping a bite out of a mini veggie pot pie

Other comforting recipes to try

If you tried these veggie pot pies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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veggie pot pie with vegan biscuit crust

Veggie pot pies with puff pastry crust

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 46 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: American

Description

A healthy pot pie loaded with veggies and topped off with a puff pastry crust!


Scale

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 3 tbsp chickpea flour (can sub regular flour)
  • 3/4 cup almond milk
  • 1 cup vegetable broth
  • 1 potato, peeled and chopped into cubes
  • 1 sweet potato, peeled and chopped into cubes
  • 1/2 cup frozen peas
  • 1 cup lentils, cooked
  • 1 tsp dried thyme
  • 2 tsp herbs de Provence
  • salt & pepper to taste
  • 1 sheet of puff pastry (vegan if needed)

Instructions

  1. Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
  2. Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
  3. Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
  4. Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
  5. Cover and let simmer on medium-low for 10 minutes.
  6. Preheat the oven to 375 degrees.
  7. Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
  8. Bake for 30-35 until golden brown.

Notes

If you want to make your puff pastry nice and shiny, use an egg wash or aquafaba (the liquid from the can of chickpeas) wash on top of it.

Give the pot pie filling a taste before adding it into the ramekins. Sometimes some batches of veggies are more flavourful, or the broth you use may have less sodium than others, so taste and adjust seasoning if needed.

Use a round cutter to cut the puff pastry into a circular shape. You can also use the top of a glass and press it down into the puff pastry. This is optional, and you can also just cut the pastry into squares and drape it on top of the ramekins.

You can make this recipe into a large pot pie if you prefer. Just cover a round pie dish (8-10 inches) with puff pastry and make until golden brown on top. 


Nutrition

  • Serving Size: 1 pie
  • Calories: 356
  • Sugar: 6g
  • Fat: 14g
  • Saturated Fat: 8g
  • Carbohydrates: 43g
  • Fiber: 15g
  • Protein: 14g

Keywords: How to make vegetarian pot pies, pot pies with puff pastry