Mini Veggie Pot Pies are a delicious addition to any weekday dinner. They would also be a filling lunch all on their own.
Mini Veggie Pot Pies are one of the most delicious compact meals I’ve ever made. A golden, flaky crust cradling veggies that are bursting with flavor. I remember eating the store-bought version for dinners with my dad when I was a kid. This is a fresh & savory update. It spends about the same amount of time in the oven.
Mini Veggies Pot Pies can easily be customized to feature the best vegetables from any season of the year, including white asparagus, carrots, green beans, and peas in the spring or okra, zucchini, and tomatoes in the summer.
If you want a meat-like texture & taste you can add some mushrooms. Beyond Meat Beef Free Feisty Crumbles. Dice some Gardein Chick’n Scallopini after cooking to package directions and viola! Chicken pot pie.
The light, buttery, flaky crust on the Mini Veggie Pot Pies is almost my favorite part of the pie experience. I did cheat a little with the Pepperidge Farm puff pastry sheets though. Dough is not that hard to make. I’ll include a quick guide to whipping up a batch that you can use instead of a commercial brand.
Dough for crust:
1 cup + 2 tablespoons all-purpose flour
1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
Cut the butter into small cubes and add to flour.
Using a fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the butter is incorporated
Gradually drizzle ice water into the bowl, mixing with the fork until the dough holds together.
Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.
Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.
Or 2 circles, one circle about 2 1/2 inches wider to form the bottom and sides, smaller one on top, pinch edges of each together once you have added the veggies.
The best part of having extra dough left over? Rolling it up into 6 inch long strips and imprinting it with a fork like I’m edging a crust. Because I am! Extra pieces to add to the baking sheet when the pies are still in the oven.
But back to the Mini Veggie Pot Pies! If they don’t get snapped up and eaten, you can freeze them and enjoy them later. Hide the ramekins behind the unidentifiable lump wrapped in plastic that no one will touch.
- 1 17.3 oz pkg Pepperidge Farms puff pastry sheets
- 1½ cups leek - chopped (white and green portions)
- 1½ cups celery - chopped
- 1½ cups carrots - diced
- ½ cup peas - fresh or frozen
- ½ cup corn - fresh or frozen
- 1½ cups red skinned potatoes - cubed small
- 2 Tbsp flour or arrowroot powder
- 2¼ cup vegetable broth - store bought or your own, if you have some handy
- 2 Tbsp olive oil
- 2 Tbsp garlic - minced
- 1 Tsp poultry seasoning blend
- 1 Tsp mace
- 1 Tsp onion powder
- 1 Tsp white pepper
- Salt to taste - 1 or 2 Tsp
- Heat oil in a large pot over medium heat
- Add leek ,carrots, and celery
- Saute for 8 minutes (until tender)
- Stir in garlic
- Stir in flour - cook 1 minute
- Add potatoes and broth and the rest of the dry spices
- Cover and bring to a boil, keep an eye out so you can reduce heat to low
- Simmer uncovered 10 mins.
- Take out dough and let sit out according to pkg. directions
- Preheat oven to 400
- Remove pot from heat and add peas & corn, stir
- Place dough strips crossing each other on the bottom of each cup size ramekin
- Spoon ¼ cup of veggie mixture into center - more if using larger bowl
- Fold dough over top and seal edges
- Or roll out the dough and cut circles that fit over just the top of your oven safe bowl
- Press dough down against top of ramekin, crimp with fork around rim to seal
- Use fork to poke holes through the top
- Place pot pies on baking sheet and cook 35 minutes or until golden brown