I LOVE pot pies, but it’s nearly impossible to find a good vegetarian version. I mean, vegetarians love flaky puff pastry, melty cheese sauce (or vegetable broth gravy) and veggies too (and yes, I see you Amy’s, but your crust is just not flaky enough. Sorry).
I decided to make my own version, and I must say it is going to be a staple in my dinner rotation.
- 2 sheets pre-made frozen puff pastry dough
- 3/4 cup yellow onion, chopped
- 1 large garlic clove, chopped
- 2 cups vegetable broth
- 2 cups frozen mixed vegetables (corn, green beans, carrots, etc.)
- 1/4 cup milk or almond milk
- 1/4 cup unbleached all-purpose flour
- Black pepper
- Preheat oven to 425 degrees.
2. Heat 2 tbsp olive oil in a large saucepan over medium heat. Add garlic, onion and a pinch of salt. Cook until soft, about 4 minutes.
3. Add the flour and stir with a whisk. Slowly whisk in the vegetable broth.
4. Add milk and stir. Simmer until the mixture is thickened (about 5-10 minutes). If it is still too thin, scoop out 1/2 cup broth and add 1-2 tbsp more flour and whisk. Add back to the pot to thicken. Wait and repeat if necessary.
5. Once the sauce is thickened, add the frozen vegetables and cook for 5 more minutes. Taste and adjust seasonings if needed.
6. Scoop the mixture into an 8×8 baking dish (or divide the mixture evenly between 6 lightly greased ramekins). Top with puff pastry dough.
7. Place dish on a baking sheet to watch overflow and bake 14-17 minutes, until pastry is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.
Source (recipe adapted from): https://minimalistbaker.com/1-hour-vegan-pot-pies/