Creamy Vegetable Pot Pie with Puff Pastry Crust
Loaded with tender vegetables in a rich, savory sauce and topped with flaky puff pastry, this veggie pot pie delivers comfort in every bite. It’s a cozy, crowd-pleasing dish that’s just as satisfying as its meaty cousins — hearty, wholesome, and full of flavor.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hour
Ingredients
1 cup (2 sticks) salted butter
4 large carrots, sliced ¼-inch thick
6 celery ribs, sliced ¼-inch thick
2 cups chopped yellow onion
1 cup all-purpose flour
2 tsp sea salt
1 tsp freshly cracked black pepper
1 tsp celery seed
2 tsp garlic powder
2 tsp minced fresh thyme (optional)
2 cups whole milk
4 cups vegetable stock
4 cups frozen peas
4 cups quartered mushrooms
12 oz green beans, cut into 1½-inch pieces
2 packages frozen puff pastry, thawed
2 large eggs
Instructions
Preheat oven to 400°F (200°C).
Sauté vegetables: In a large pot, melt butter over medium heat. Add carrots, celery, and onion. Cook for 8–10 minutes until soft.
Make the roux: Stir in flour, salt, pepper, celery seed, garlic powder, and thyme. Cook for 2 minutes, stirring constantly.
Add liquids: Gradually whisk in milk and vegetable stock. Simmer for 5–7 minutes until thickened.
Add veggies: Stir in peas, mushrooms, and green beans. Cook for 5 more minutes.
Assemble pies: Divide mixture into two baking dishes. Top each with a sheet of puff pastry, pressing edges to seal. Cut slits for steam to escape.
Brush with egg wash: Beat eggs and brush over the pastry tops.
Bake 30–35 minutes until pastry is golden and puffed. Let cool slightly before serving.
Nutrition
- Calories: 460
- Sugar: 7g
- Fat: 32g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 11g