Veggie Pot Pies
A classic Fall recipe, but vegetarian! You won't even miss the chicken!
Servings: 4 people
Ingredients
- 4 tbsp unsalted butter
- 1/3 cup red onion diced
- 1/4 cup carrot diced
- 1/4 cup celery diced
- 1 tbsp garlic or garlic paste
- 1/2 cup potato diced
- 2 chili's finely chopped
- 1/4 cup all purpose flour
- 1 cup vegetable broth
- 3/4 cup milk
- 1/2 cup corn
- 1/2 cup green beans
- 1/4 cup peas
- 2 tbsp parsley chopped
- 1 puff pastry sheet
Instructions
- If you are using frozen puff pastry sheets, put it in the fridge overnight. When ready to make the recipe, take it out of the fridge and leave it on the counter for at least 30 minutes before use.
- Preheat oven to 400° F. In a heavy bottom pan, melt your butter and then add in the red onion, carrot and celery. Let this cook for about 1-2 minutes.
- Then add in your garlic, potatoes, and chopped chili's. Season with salt and black pepper per taste. Cook for 2 minutes and mix occasionally.
- Add in your all purpose flour and immediately mix. Let the flour cook away and you will see the veggies turn a little sticky. Once the flour is cooked, add in the vegetable broth and milk.
- Keep mixing until you get a thick, gravy-like texture. When the potatoes are almost cooked, add in your corn, green beans, and peas. Adjust seasonings if necessary.
- Right before you turn the stove off, add in the parsley. Mix and then pour this filling evenly into 4 ramekins.
- Evenly cut your puff pastry sheets so they fit on top of your ramekins, and add them right on top of each. Press gently along the circle so the puff pastry is secured on. Cut a small slit in the center of each puff pastry.
- Pop them in the oven for 15 minutes. If you think it needs to be a little more brown, let it cook for another 3-5 minutes. When the puff pastry has completely risen and the tops are golden, they are ready to go.
- Let them cool down for about 5 minutes, and then serve !