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Linda’s Veggie Pot Pies

“In most families, including ours, there are a variety of different diets to keep in mind,” says Linda. “It takes some extra time and research to adapt recipes, but in the end it’s worth making a great family-friendly dish that’s a bit healthier for you, your loved ones, and the planet.”

veggie pot pies


– 1/4 cup olive oil
– 8 oz. fresh crimini mushrooms, sliced (about 3 cups)
– 3 medium carrots, finely chopped
– 1 medium russet potato, peeled and cut into 1/2-inch cubes
– 1 medium yellow onion, chopped
– 2 cloves garlic, finely chopped
– 1/3 cup flour, plus more for dusting
– 4 cups lower-sodium vegetable broth
– 3/4 cup frozen peas
– 3/4 cup frozen corn kernels
– 1 tsp. chopped fresh rosemary
– 2 tsp. chopped fresh thyme
– 2 sheets frozen puff pastry (from a 17.3-oz. package), thawed
– 1 large egg
– Flaky salt, for topping

1. Preheat the oven to 425°. In a large skillet, heat the oil over medium-high. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Add the carrots, potato, and onion. Cook, stirring often, until the vegetables are tender, about 5 minutes; season to taste with salt and pepper. Add the garlic. Cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in 1/3 cup flour. Cook, stirring constantly, until the flour is incorporated, about 2 minutes. Add the broth, stirring and scraping the bottom of the skillet to loosen the brown bits. Bring to a boil, stirring occasionally. Boil, stirring occasionally, until thickened, about 3 minutes. Stir in the peas, corn, rosemary, and thyme; season. Divide the vegetable mixture among eight 10-ounce ramekins (about 1 cup per ramekin).

3. Place the puff pastry sheets on a lightly floured work surface. Cut each sheet into four 4-inch squares. Cut a small “X” in the middle of each square to create a vent. Place 1 puff pastry square over each ramekin. (The edges will hang over the ramekin.) In a small bowl, whisk the egg and 1 tsp. water until frothy. Brush the puff pastry with the egg mixture. Sprinkle each with a pinch of flaky salt.

4. Transfer the ramekins to a large rimmed baking sheet lined with parchment. Bake, rotating the baking sheet halfway through baking, until the pastry is golden brown and the filling is bubbling rapidly, 15 to 20 minutes. Let the pot pies cool 10 minutes before serving.

Recipe by Linda Phan | Photograph by Chelsea Kyle

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