Puff Pastry Vegetable Pot Pie

Puff pastry veggie pot pie is a cozy, hearty, and wholesome dish that’s perfect for a weeknight dinner or a festive holiday meal. Made with a creamy, savory vegetable filling and topped with golden, flaky puff pastry, this one-pan recipe is loaded with fiber, plant-based protein, and comforting flavors.

Why You’ll Love This Recipe

This puff pastry vegetable pot pie is a true crowd-pleaser. Whether you’re serving vegetarians, vegans, or meat-eaters, it offers a filling and satisfying experience. The combination of fresh and frozen vegetables, creamy white beans, and aromatic herbs makes each bite nourishing and flavorful. Plus, it’s incredibly versatile—easy to make gluten-free or vegan—and comes together in under an hour. Perfect for busy weeknights or when you need a simple yet impressive dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 sheet puff pastry, thawed

• 1 can white beans (15 oz), cannellini or great northern beans

• 2 carrots, peeled and diced

• 1 white or yellow onion, diced

• 2 tbsp butter, dairy or non-dairy

• 16 oz bag frozen mixed vegetables

• 2 cloves garlic, crushed

• 1 ½ cups low-sodium vegetable broth

• 1 cup milk of choice

• ⅓ cup all-purpose flour

• 1 tbsp fresh thyme

• ½ tbsp fresh rosemary, chopped

• 1 tsp salt, plus more to taste

• 1 tsp black pepper

• ½ tsp turmeric

• 1 egg, whisked

Directions

1. Preheat the oven to 400°F (200°C).

2. Melt butter in a large braiser or skillet (10–12” wide, ~3 quarts capacity) over medium heat.

3. Add diced carrots and onion, sauté for 5–7 minutes, stirring occasionally.

4. Stir in frozen mixed vegetables, crushed garlic, salt, pepper, turmeric, thyme, and rosemary. Cook for 2–3 more minutes.

5. Sprinkle in the flour and stir well to combine.

6. Gradually pour in the vegetable broth and milk, followed by the white beans. Stir everything together.

7. Simmer on medium-low heat for about 5 minutes, until the mixture thickens. Taste and adjust seasoning if needed.

8. Cut the puff pastry into 20 small rectangles.

9. Remove the pan from heat and layer the puff pastry pieces over the filling, overlapping slightly.

10. Brush the top of the pastry with the whisked egg.

11. Bake for 25–30 minutes, or until the puff pastry is golden and crisp.

12. Let it cool for 10 minutes before serving. Garnish with extra herbs if desired.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 40 minutes

• Total time: 50 minutes

Variations

• Use your favorite vegetables: Add mushrooms, celery, potatoes, or broccoli for extra depth and texture.

• Make it plant-based: Use vegan butter, non-dairy milk, and a dairy-free puff pastry.

• Gluten-free version: Swap in a gluten-free puff pastry and use a 1:1 gluten-free flour blend.

• Add spice: For a bit of heat, include a pinch of red pepper flakes or cayenne.

• Protein boost: Add lentils or chickpeas for extra plant-based protein.

Storage/Reheating

• The filling can be made a day ahead and stored in the fridge.

• Refrigerate leftovers in an airtight container for up to 4 days.

• For best results, reheat in the oven at 350°F for 10–15 minutes to maintain the crispy texture.

• Microwave reheating is also possible, though the puff pastry may soften.

FAQs

What kind of puff pastry should I use?

Any store-bought puff pastry will work, but make sure it’s thawed properly. For a dairy-free version, choose vegan brands like Pepperidge Farm.

Can I use fresh vegetables only?

Yes, you can substitute frozen vegetables with all fresh ones—just be sure to adjust the cooking time as needed.

Is this recipe vegan?

It can be made vegan by using dairy-free butter, plant-based milk, and a vegan puff pastry. Omit the egg wash or use a plant-based alternative.

How can I make the crust crispier?

Ensure your oven is preheated and bake on the middle rack. If the top browns too quickly, tent with foil during the last few minutes.

Can I use crescent rolls instead of puff pastry?

Yes, crescent roll dough can be used for a softer, bread-like topping if you prefer.

What type of beans work best?

Cannellini or great northern beans are ideal due to their creamy texture, but chickpeas or lentils also work well.

Can I freeze the pot pie?

Freezing is not recommended due to the dairy and puff pastry, which can change texture after thawing. It’s best enjoyed fresh or from the fridge within a few days.

How do I prevent the bottom from getting soggy?

Since this pie is only topped with puff pastry, you don’t have a bottom crust to worry about. To keep the top crispy, avoid overfilling the pan and ensure the filling has thickened before adding the pastry.

What can I serve with this pot pie?

A light side salad, roasted potatoes, or steamed greens pair well to round out the meal.

Can I make this in advance?

Yes! Prepare the filling a day ahead, refrigerate it, and top with pastry just before baking.

Conclusion

This puff pastry veggie pot pie is the ultimate comfort food—warm, filling, and packed with nourishing ingredients. Whether you’re feeding a family, hosting a dinner, or looking for a meatless main dish, this recipe delivers on both flavor and ease. With endless customization options, it’s sure to become a staple in your kitchen.

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