In My Kitchen: Vegetarian Pot Pie

I LOVE pot pies, but it’s nearly impossible to find a good vegetarian version. I mean, vegetarians love flaky puff pastry, melty cheese sauce (or vegetable broth gravy) and veggies too (and yes, I see you Amy’s, but your crust is just not flaky enough. Sorry).

I decided to make my own version, and I must say it is going to be a staple in my dinner rotation.

You’ll need:

  • 2 sheets pre-made frozen puff pastry dough
  • 3/4 cup yellow onion, chopped
  • 1 large garlic clove, chopped
  • 2 cups vegetable broth
  • 2 cups frozen mixed vegetables (corn, green beans, carrots, etc.)
  • 1/4 cup milk or almond milk
  • 1/4 cup unbleached all-purpose flour
  • Salt
  • Black pepper


  1. Preheat oven to 425 degrees.

2. Heat 2 tbsp olive oil in a large saucepan over medium heat. Add garlic, onion and a pinch of salt. Cook until soft, about 4 minutes.

3. Add the flour and stir with a whisk. Slowly whisk in the vegetable broth.

4. Add milk and stir. Simmer until the mixture is thickened (about 5-10 minutes). If it is still too thin, scoop out 1/2 cup broth and add 1-2 tbsp more flour and whisk. Add back to the pot to thicken. Wait and repeat if necessary.

5. Once the sauce is thickened, add the frozen vegetables and cook for 5 more minutes. Taste and adjust seasonings if needed.

6. Scoop the mixture into an 8×8 baking dish (or divide the mixture evenly between 6 lightly greased ramekins). Top with puff pastry dough.

7. Place dish on a baking sheet to watch overflow and bake 14-17 minutes, until pastry is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

Source (recipe adapted from):

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