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Vegetarian Pot Pie

Vegetarian Pot Pie


  • 2 tablespoons butter
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 3 celery stalks, chopped
  • 1 turnip, chopped
  • 1 pint cremini mushrooms, chopped
  • 3 garlic cloves, minced
  • 2 cups peas (fresh or frozen)
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 cup half-and-half
  • 2 sheets frozen puff pastry, each cut in half


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and place four 8-ounce oven-safe ramekins on the prepared tray.
  2. In a large pot, melt the butter over medium heat. Add the onion, carrots, parsnips, celery and turnip, and cook until tender, 7 to 9 minutes.
  3. Stir in the mushrooms and garlic, and continue to cook until all the vegetables are tender and beginning to turn golden, 5 to 6 minutes more.
  4. Stir in the peas, thyme and rosemary, then season the whole mixture with salt and pepper.
  5. Add the flour to the pot and stir to combine. Cook for 1 to 2 minutes, or until the flour emits a toasty aroma. Gradually add the broth, mixing constantly to make sure no lumps form. Bring the mixture to a simmer.
  6. Stir in the half-and-half, then simmer until a good flavor develops and the mixture thickens, 10 to 15 minutes.
  7. Ladle the vegetable mixture into the prepared dishes, dividing it evenly among them. Lay half a sheet of puff pastry across the top of each dish and use kitchen scissors to trim off the excess dough around the edge. Press the dough onto the edge of each dish to seal.
  8. Using a paring knife, cut a 1/2-inch-long slit into the dough on top of each potpie. Bake until the puff pastry is golden brown and the filling is bubbling, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.


  • This recipe originally appeared as Vegetable Potpies on PureWow.


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