Single-Serve Vegetarian Pot Pies

Name: Single-Serve Vegetarian Pot Pies | Taylor Farms
Prep time: 60-70 minutes
Cook time: 60-70 minutes
Cuisine: American
Ingredients: 2 sheets puff pastry, thawed; 4 Tablespoons butter; 2 Tablespoons olive oil; 3/4 cup diced yellow onion; 2 small diced Yukon Gold potatoes; 2 1/2 cups roughly chopped Taylor Farms Vegetable Medley; 4 minced cloves of garlic; 2 teaspoons thyme; 1/2 Tablespoon fresh rosemary, finely chopped; Salt and pepper to taste; 5 1/2 Tablespoons all-purpose flour; 4 cups vegetable stock; 1 egg (for egg wash); 1 teaspoon water (for egg wash)

Who doesn’t love pot pies? One of the most beloved comfort foods on the planet, pot pies offer a mixture of flaky crust, a savory, stew-like filling, and, of course, plenty of vegetables. And while most are well-acquainted with pot pies that feature proteins like chicken and turkey, you can easily create an all-veggie version that’s just as satisfying.

We’ve achieved just that with this vegetarian pot pie recipe that features fillings like potatoes, onion, and a blend of carrots, cauliflower, and broccoli found in our convenient Vegetable Medley that’s ready to go from the moment you open the bag. To make things easier, we’ve opted for sheets of puff pastry instead of making the crust from scratch — and we think you’ll love the results. Oh, and if we have any non-appreciators of pot pies still reading, you’ll love it, too. Promise.

Total TIME

60-70 minutes

Ingredients

2 sheets puff pastry, thawed
4 Tablespoons butter
2 Tablespoons olive oil
3/4 cup diced yellow onion
2 small diced Yukon Gold potatoes
2 1/2 cups roughly chopped Taylor Farms Vegetable Medley
4 minced cloves of garlic
2 teaspoons thyme
1/2 Tablespoon fresh rosemary, finely chopped
Salt and pepper to taste
5 1/2 Tablespoons all-purpose flour
4 cups vegetable stock
1 egg (for egg wash)
1 teaspoon water (for egg wash)

Directions

Remove 2 sheets of puff pastry from the freezer and let them thaw. Preheat the oven to 400°F and place six 8oz. ramekins on a baking sheet.
In a large Dutch oven, heat butter and olive oil over medium heat. Add diced yellow onion, diced Yukon Gold potatoes, and roughly chopped Taylor Farms Vegetable Medley. Cook for 8-9 minutes. Add minced garlic and cook for another minute.
Mix in thyme, fresh rosemary, salt, and pepper. Whisk in all-purpose flour, stirring continuously for 1-2 minutes. Whisk in vegetable stock until flour is mixed in; simmer for 10 minutes.
Whisk together 1 egg and 1 teaspoon of water to create an egg wash. Fill each ramekin with the vegetable pie filling, about 3/4 full. Cut each puff pastry sheet into four squares. Score the tops by making two small cuts for air. Place a square on top of each ramekin, folding the edges over the ramekin.
Brush the tops with the prepared egg wash. Bake the ramekins on the baking sheet (to catch overflow) for 20-22 minutes until the puff pastry is golden brown and the filling is bubbling.
Let the pot pies cool slightly before serving. Enjoy!

Puff Pastry Sheets: Deliciously Versatile

Leftover puff pastry is a treasure trove for creating delicious treats with minimal effort. And if you bought some for this recipe, you probably have some left that you can use later (or now?). Here are some delightful ideas for you to explore with those thin yet mighty sheets of dough.

Puff Pastry Tarts: Cut the pastry into squares or circles, then top with a mix of savory or sweet ingredients. For savory tarts, layer with cheese, caramelized onions, and cherry tomatoes. Sweet options can include a layer of pastry cream topped with fresh fruit or jam.
Cheesy Twists or Straws: Sprinkle grated cheese and herbs over strips of puff pastry, twist them, and bake until golden for irresistible cheesy twists or straws. Add a hint of paprika or garlic powder for extra flavor.
Mini Palmiers: Spread a layer of sugar and cinnamon or pesto onto the pastry, roll both sides towards the center, then slice and bake for crispy and flavorful palmiers, perfect as snacks or sweet treats.
Vol-au-Vents: Fancy, right? Cut puff pastry into rounds, bake until puffed, then hollow out the centers. Fill them with creamy chicken, mushroom, or seafood fillings for elegant and appetizing vol-au-vents.
Fruit or Berry Galette: Roll out the pastry into a rough square shape, place sliced fruits or berries in the center, fold the edges, and bake until golden. Sprinkle with powdered sugar for a simple yet impressive dessert.
Puff Pastry Pizza: Use puff pastry as a quick pizza crust! Top with tomato sauce, cheese, and your favorite toppings, then bake until bubbly and golden for a fuss-free pizza option.