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:
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:
Fill 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.