Vegetable Pot Pie

We created these individual vegetarian pot pies a few months in the dead of winter when we were craving something cozy and comforting. And let’s be honest, is there anything better than cracking through the flaky pastry and getting a spoonful of hearty veggies? We think not! The recipe is super simple with store bought pastries and a mix of potatoes, squash and frozen mixed veggies.

An added bonus, we’ve used this same recipe to make pot pie muffins!!! That’s right, same pastry, same veggie mixture – in a portable version that is perfect for work lunches or even at home with a quick salad for a quick dinner! 

Tips & Tricks

  • We love the flavor profile of squash and potatoes but this recipe would work great with a number of different veggies – spinach, mushrooms or even some tofurkey / plant based meat of your choice! 
  • We like to keep this recipe lighter with just a single crust layer on top for the ramekins or on the bottom for the muffins, we feel like it gives the ideal filling to crust ratio – but you do you! You can easily put crust on the bottom of the ramekin and partially cook it before adding veggies! 
  • While the ramekin style entree servings are best eaten fresh – we’ve refrigerated the pot pie muffins for 2-3 days and they reheat great: in the microwave or oven! 

Recipe Information

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: 3-4 entree servings 

Ingredients

  • 1 Onion, Diced
  • 2 Jalapeños, Diced
  • 1 Potato, peeled and diced
  • 1 yellow squash, cubed
  • 2 Cups Frozen Mixed Veggies (carrots, beans, peas, corn)
  • 1/3 cup flour
  • 1/3 cup butter (or use oil to sauté, and add 1/4 cup butter for roux)
  • 1.5 cups vegetable stock
  • 1 cup milk
  • 2 cloves garlic
  • 1/2 tsp Paprika
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Dried Basil
  • 1 teaspoon TJ’s Vegan Chicken-less Seasoning
  • Salt/Pepper
  • 1 Pillsbury Cresent Dough Roll (full sheet, not cut)
  • Egg wash (1 egg plus a tablespoon milk)

Directions

  1. Saute onions and jalapeño in butter until onions are translucent (4-5 minutes)
  2. Add Garlic
  3. Add Potatoes and other veggies including squash and frozen veggies
  4. Add some salt and pepper, and spices and a little stock and cook for 5-7 minutes
  5. To make gravy, sprinkle flour over the veggies and stir and cook for 2-3 minutes
  6. Slowly pour in vegetable stock and milk, stirring constantly until the gravy is smooth.
  7. Add other veggies including squash and frozen veggies
  8. Simmer until slightly thickened and potatoes are tender, about 6-8 minutes.
  9. Taste and season as desired.
  10. Preheat oven to 400F
  11. Fill ramekins about 3/4 full with filling.
  12. Cut the Cresent dough sheet into squares (or rectangle) to mostly cover the ramekin
  13. Place sheet on ramekin allowing edge to hang over
    • Make a slit in the dough if you fully cover the ramekin or leave alone if you have room on the edges for the steam to escape.
  14. Brush with egg wash
  15. Bake at 400F for about 15 minutes until the dough is golden brown in color.
  16. Alternative: Mini Cups – in muffin tin
    • Grease/oil a muffin pan
    • Using the same dough, cut to fit and line the bottom and sides of a muffin pan
    • Fill each cup with 2-3 tablespoons of filling until it’s full to the top
    • Bake for ~15 minutes
    • You could add cheese on top if you wanted to
    • We didn’t add a top to these so that we can dig straight into eating them, but you could cover with another sheet of dough before baking
      • Ensure you put slits in a + sign in the middle of the top to allow steam to release.