It’s almost Thanksgiving, so I’m sharing my Veggie Pot Pies with you! My family is mostly vegetarian, so our Thanksgiving meals usually consist of the non-traditional foods. I know that “chicken pot pie” is a staple Fall / Thanksgiving recipe, so I wanted to share a vegetarian version with you all! 

Veggie Pot Pie Ingredients

Just because we aren’t using chicken, doesn’t mean this pot pie has to be boring! I’m using almost all of the same flavors you would see in a regular pot pie, but enhancing them 😉 You know me, and you know I love my spice. I added some Thai chili peppers to bring it up a notch, and a WHOLE lot of veggies. You can totally add more or less, but in here we are using onion, carrot, celery, potato, corn, green beans, and peas!

Making Mini Portions

Like I mentioned before, I think this is a super cute idea for Thanksgiving. Instead of making a large pie, I love to make mini portions in ramekins, so everyone has their own to dig into! They look so cute on the dinner table, and it’s actually way less messy! You can also personalize them, in case you have some picky eaters in the family 😉

Adding Protein to the Recipe

Now, if you eat chicken, feel free to add the chicken in when cooking the filling. However, if you want to keep this vegetarian and add protein, you can always add plant-based meat! There are a lot of brands that have plant-based items, which would taste delicious in this recipe. Take a look at my blogpost on Vegan Food Substitutes, which have a lot of brands that have a variety of products!

If you make my Veggie Pot Pies, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me  ENJOY!

Veggie Pot Pies

Megha Patel

 

prep time:20 minutes mins

cook time:30 minutes mins

total time:50 minutes mins

servings:4 people

A classic Fall recipe, but vegetarian! You won't even miss the chicken!

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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 !