Veggie Pot Pie

I decided to give Marie Calendar a break and take a stab at making my own pot pie, in these adorable mug ramekins of course. I am obsessed with them and have been looking for a reason to break them out since I’m never really successful with any type of “mug cakes” (the main reason I bought them).
This will be the second Thursday in a row that I’ve made a meat-free dish – looks like that resolution is keeping consistent! I can’t think of anything more comforting than a pot pie, vegetable pot pie in this case. Okay, I infused it with a beef flavored broth since I have that in the fridge so let’s call this a beef-infused veggie pot pie. The puff pastry adds the perfect touch for a fluffy and flaky topping too!

Here is what you will need:

  • Olive oil
  • 2 garlic cloves, diced
  • ½ medium onion, diced
  • ½ cup carrots, chopped
  • 1 celery stalk, diced
  • 1 russet potato, diced
  • 1 cup diced mushrooms
  • 2 tablespoons flour
  • 1 ½ cups beef broth
  • 1 tablespoon of cream
  • 1 cup frozen peas
  • Salt and pepper, to taste
  • 1 sheet of store-bought puff pastry, defrosted if frozen

Now let’s get started:

Before you begin, preheat your oven to 400°F.

Heat olive oil in a large pot over medium heat and add garlic, onion, carrots and celery; cook for 3 minutes.

Add potatoes and mushrooms, cook for 5 minutes. Add in flour. Stir, cook for 2 minutes. Now add in your liquids (broth & cream). Bring to a simmer and cook for about 6 minutes or until the liquid has begun to thicken.

Remove from heat and add frozen peas. Add salt and pepper to taste.
Now, time to prepare your ramekins. Cut about a half-inch strip of puff pastry dough and curl around the top of your ramekin. It helps if you dampen the edges. I recommend using your ramekin to measure the circle piece you need and cut the top of each pot-pie with a knife (needs to be slightly bigger than the opening of your ramekin). Like so:
1480923_origFill your ramekins with a generous amount of pot pie filling. Dampen the edges of the puff pastry and place it on top of each pie, sealing it with a fork. Don’t forget to add slits or pricks in your pie so it can vent. I used the puff pastry scraps to make mini crescent rolls (as you can see in the picture below farthest to the right).

Cook for about 20 minutes – tops should be golden brown and pastry should be puffed.

Cool. Serve. Enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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