These veggie pot pies with puff pastry crust are loading with good for you veggies for a comforting and healthy meal!
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.
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:
- Chop up all your veggies.
- Sautee them in a pan with seasoning and liquid.
- Add the veggie mixture to small ramekins (or a large dish, your choice!)
- 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!)
A few notes on the recipe:
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)
I use a round cutter to cut the puff pastry into a circular shape. You don’t have to do this, and can just cut squares of the puff pastry and place them over your dish.
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.
These veggie pot pies with puff pastry crust are:
- Vegan-friendly (just make sure your puff pastry is vegan!)
- Loaded with veggies
- Perfectly warming for the winter!
A healthy pot pie loaded with veggies and topped off with a puff pastry crust!
- 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)
- Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
- Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
- Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
- Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
- Cover and let simmer on medium-low for 10 minutes.
- Preheat the oven to 375 degrees.
- Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
- Bake for 30-35 until golden brown.
If you want to make your puff pastry nice and shiny, use an egg wash or aquafaba wash on top of it. Store any leftovers in the fridge for up to a week.
- 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