Mini Vegetarian Pot Pies
Flaky crust and savory, creamy vegetables make up each bite of these vegetarian pot pies. These mini pot pies taste just like Thanksgiving.
They can easily be made vegan with a couple swaps, too!
- 1 sheet puff pastry, room temperature - or try this recipe for vegan puff pastry
- ¼ cup Earth Balance Vegan Butter
- 1 small white onion, chopped
- 2 small gold potatoes, diced
- 2 medium carrots, diced
- 1 tbsp minced garlic, about 2 cloves garlic
- 1 tsp Spice Hunter Poultry Seasoning
- ¼ - ½ tsp salt
- 3 tbsp Field Day Organic All Purpose Flour
- 1 cup Califia Farms Unsweetened Almond Milk
- ½ cup Pacific Foods Vegetable Broth
- ½ cup peas
- 1 egg + 1 tbsp water, whisked - omit for vegan
Preheat & PrepPreheat the oven to 350 degrees Fahrenheit and prepare the puff pastry: Cut one puff pastry sheet into four even squares. You will have one extra square left over.
Saute the VegetablesMelt the butter in a large saucepan over medium heat. Stir in the chopped onion, potatoes, and carrots. Sauté, stirring often, until the onions are translucent, about 7 minutes. Stir in the garlic, poultry seasoning, and salt and sauté 2 minutes to cook the garlic.
Make the RueStir in the flour. Cook, stirring occasionally, for about 2 minutes, to cook the flour. Slowly whisk in the almond milk, then the vegetable broth. Stir in the peas. Bring to a low boil, then reduce heat and simmer for about 10 minutes to thicken the rue and continue cooking the potatoes and carrots.
Assemble the Pot PiesPlace three 0.5 quart dutch ovens or mini cast iron skillets on a large baking sheet (this is to catch any drippings). Use a ladle to transfer the vegetable mixture into each mini dutch oven. Place each pre-cut square of puff pastry directly on top of the mini pot pies. Use a sharp knife to cut one 1-inch slit in the center of each puff pastry topping. Brush a couple tablespoons of the egg wash (egg whisked with water) over each puff pastry topping.
Bake the Pot PiesTransfer baking sheet with dutch ovens to the preheated oven and bake for 25 minutes, or until the puff pastry is golden brown and the potatoes are fork tender. Cool for 15 minutes before serving.