Vegetable Pot Pie Recipe
Sometimes the simplest of dishes make an outstanding centerpiece in your dinner table. It need not be elaborate or gourmet, but simply few dishes put together and showcased in an elegant manner - just like this pot pie. Its such a no fuss dish. Easy,pretty quick and an impressive dinner for guests or for any special occasion. Its so grand that it can be your meal to this Holiday season - be it Thanksgiving dinner or Christmas get together.
Vegetable Pot Pie Recipe
The other day, I had some guests for dinner. I had had a long day and was not really upto making anything elaborate. But one cannot just serve the guests anything now, can we? My husband suggested that we can as well go out and eat. I just went into the fridge to see how well it was stocked. Umm - carrots, celery and few spring onions - not bad. Freezer section housed peas, beans and PUFF PASTRY! Oh yes! Pot Pies :) Having Puff pastry is always a boon. Its so versatile to allow almost any kind of dishes at short notice. With the menu decided - it took about 1-1/2 hours total to prepare these. Most of the time was on the skillet and oven. Not much work on prep work. Vegetable Pot Pie Recipe Just because Chicken or Turkey Pot pies are famous doesn't mean that there shouldn't be a Vegetarian one, now is there? Why deprive no-meat eaters a scrumptious treat? Any vegetables would work. Want to add Tofu? Seitan? What about Tempeh? My answer to all of them is YES! Anything goes. Try out your favorite mix of vegetables or fillings. Let your imaginations soar. I have adapted this recipe from Vegetarian Times Magazine and used ingredients and proportions suited to our needs. Vegetable Pot Pie Recipe But what are Pot pies? Usually Pot pies are flaky pastry crusts enclosing a savory filling. There are variations to the effect that the pastry crusts can be used only to cover the top and not the bottom which is what I have done for this recipe. I have added a mix of legumes namely chickpeas and kidney beans along with vegetables and egg pappardelle pasta. You can use egg noodles instead. Since its for a festive occasion, some cheese doesn't hurt. If you are still conscious about keeping it low fat, then use fat free cream cheese and low fat Cheddar. Now to the recipe Vegetable Pot Pie Recipe
  • Cook time:
  • Prep time:
  • Serves: 4 people
Ingredients
  • 1 tbsp butter (or olive oil)
  • 1/2 cup chickpeas, cooked
  • 1/2 cup kidney beans, cooked (or use canned beans instead to save time)
  • 1 onion,chopped
  • 3 spring onions, whites and greens chopped
  • 2-3 cloves of garlic, minced
  • 2 celery sticks,chopped
  • 1 large carrot (or 2 medium), diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup frozen beans
  • About 8 Oz of Egg Pappardelle pasta ( or use egg/plain noodles instead)
  • 1/2 tbsp dried rosemary and dried marjoram ( or use 1 tbsp Italian seasoning mix - has more herbs )
  • 1 bay leaf
  • few sprigs of cilantro,chopped (optional)
  • 4 cups of Vegetable broth or water
  • 1 tbsp cornstarch
  • 1 tbsp whole wheat flour
  • 3 tbsp fat free cream cheese
  • 1/4 cup cubed low fat cheddar cheese ( or vegetarian parmesan)
  • 1 sheet Puff Pastry sheet, thawed at room temperature
  • salt and pepper to taste
Method
1. Preheat oven to 350F. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.
2. Add celery and carrot and saute for another 5 minutes.
3. Stir in the broth along with corn, chickpeas, kidney beans, dried herbs, bay leaf along with salt and pepper.
4. Let it come to a slight boil, then add the pasta. Cook until it turns soft. Remove the bay leaf.
5. Whisk together the cornstarch, flour along with 1/2 cup cold water.
6. Stir this into the vegetables along with cream cheese and cheddar. Add more salt/pepper if required.
7. Remove from heat and add the peas and beans along with chopped cilantro. Give it a mix until well combined.
8. Spread the thawed pastry on a lightly floured surface.
9. Roll it using a rolling pin to cut 4 or 6 squares (as per need).
10. Take small pie dish and stir in the vegetable mixture into it.
11. Place the cut puff pastry square and drape it over the filling, tucking in the sides.
12. Pierce the tops in several places with knife to allow steam to escape.
13. Bake for 30-40 minutes or until the crust is flaky and brown.
Serve hot. Vegetable Pot Pie Recipe Very filling and simple dish yet so elegant. Vegetable Pot Pie Recipe

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3 Member Reviews

By Mayssam on Nov 2, 2011

ammmmmmmmmmm its realy nice i will try it 10000 times

thank you for your elp

By Nivi Raj on Feb 17, 2011

 

The first thing my husband(who would skip dinner if I used cheese in it) said after the first spoon is 'mmm....mmmm..'  so it's a HIT. I was perfectly guided by ( actually carried away by) the pictorial. Dint make any change to the recipe, I used the Italian seasoning and it's by far the best recipe that made an elegant use of the two ingredients Im not so fond of - celery and Italian seasoning. I thoughtfully soaked some beans overnight, which is strange and it paid of.  Great recipe, now among my fav comfort foods.  I saved the remaining stew/gravy in the fridge and just added the cheeses and topped with the pastry sheet for the second time and it was just as good.

Good work DK.\"yes\"

Read All 3 Reviews →

38 Comments

By kanika on Dec 1, 2014

I made this today..me nd my hubby just loved it

By Querino deFreitas on Jul 2, 2014

I LOVE YOUR METHOD OF COOKING,I HAVE JUST THE RIGHT DISHES FOR THIS FOR THESE POT PIES........OLD VICTORIAN BROWN POTS WHIH IS RUGGED AND PUB STYLE.....THANKS QUERINO

By Puva on Jan 1, 2014

I made this and it was delicious! Thank you very much.

By alaknanda on Jul 22, 2013

very good and healthy recipe easy to make !!

By R. McDonald on Nov 26, 2012

Don't use Pillsbury pie dough as it has lard in it and would not be "vegetarian" by doing so!

By 53 Vegetarian Recipes for the Holidays on Nov 24, 2012

[...] 31. Vegetable Pot Pies [...]

By Anuradha Ramkumar on Oct 8, 2012

It looks very yummy, but the problem is we don't get these pastries in India. Can this be done in Wheat or maida?

By Dolphin_JC on Jun 7, 2012

I have some odd allergies, including wheat and brown rice, so I'm going to try this with my own gluten-free perogie dough and no noodles.

By Katie on Feb 11, 2011

This was great! I have made it several times now. Its very adaptable to different vegetables and diets. Was great with some chicken in it. I added flaxseed as well to make it healthier. If you can find whole wheat pie crusts, its great with a top and bottom crust.

By Sharada on Jan 10, 2011

I made this for dinner today and it was Superhit!!!! It took much less time to prepare than I had anticipated. Thank you so much for such an innovative Veg pot pie recipe.

By jami on Dec 15, 2010

This look soooooo delicious! I'm giving it a try for dinner tonight

By Liz on Nov 29, 2010

How long would you recommend baking the pot pies if you made the filling the day before and everything was chilled? I would think if the filling is already hot you are just cooking the crust.

I think I would personally bring the filling to room temp and bake it for the same time (since you need about that to brown the crust anyways :)

By malar on Oct 14, 2010

:wink: though. it was first time baking pie. but ur step by step pictorial directions guided me to a lovely pie. thank dk. yours is one of the few blogs that r informative n creative without lots of hooh hah. kudos to u. keep on cooking a storm with ur dishes....

By Deepa on Sep 26, 2010

Hi, can you pls tell me if i can skip the chesse in this receipe?

Of course!

By Shilpa on Aug 12, 2010

This is sooo good. Will surely give it try.

By Tyler on May 10, 2010

Well done! I can't wait to try this. Haven't found a recipe that doesn't use some sort of meat stock in some time.

By Mindi on Mar 4, 2010

Can I make these ahead of time and refrigerate them?

By Heather on Mar 3, 2010

This is really excellent, although I found that it only served three people. Thanks for posting this!

By Peter N on Feb 25, 2010

I've been cooking sourdough lately, and been putting toasted cubes into soups to add filler. Do you think the tart of a dense sourdough would work in place of the noodle?

By DeeDee on Jan 13, 2010

Can I use pilsbury pie crust on top? If not, where would I get a puff pastry sheet? Can't wait to try this recipe; looks great!

I see no reason not to try the pie crust...!Its the same butter/flour combo and am sure it would taste yum although not as much flaky like the puff pastry. I think it should be available in all major grocery stores and will be in the freezer section....famous brand is Pepperidge farm and you can see how it looks here http://cookeatbehappy.files.wordpress.com/2008/10/img_0705.jpg..hope this helps --DK

By Lakshmi on Dec 15, 2009

Hi! You have a wonderful website. This recipe has tempted me :) I want to give it a shot, but is the use of egg noodles necessary to the recipe? Can it be substituted with any flat noodles? Lakshmi

Thank you Lakshmi :) As I have mentioned in the ingredients list, any kind of noodles will work too. -- DK

By palatable on Nov 28, 2009

DK, that looks delicious, another idea is that you can use instant prata which is easily available instead of puff pastry sheet. How about that?

By cheryl on Nov 26, 2009

There are NO directions on the temperature of the oven. Please advise. Thanks

Hi cheryl, thank you for pointing out this to me. Its 350F and I have updated the post with the same. Apologies for overlooking this -- DK

By Paramita Brahmachari on Nov 20, 2009

Hi Thank u very much for this yammi pot pie.But I want to know how can I make this foil . Please give me that recipe .

Dear Paramita - yes few of my readers have told me that since they dont get puff pastry in the place where they live, they would like a post from me for making the same. I have noted the request down - will surely make it here in Chef In you :) --DK

By Soma on Nov 17, 2009

Really nice idea.

By jyostna on Nov 17, 2009

Hey Dhivi, After long long time, i browsed through ur website.....AWESOME man !!!! Ur entries are delicious...u know i ended up browsing all of ur recipes and it took me 2 long HOURS....forgot to cook dinner and Surya came home saying HUNGRY..then i said...Meri friend ki entries dekho....aur sochlo ki sab kuch khaliya :)

ROFL! Jo, thanks so much for such a generous feedback. I am gratified. Hopefully Surya is not pissed off at me ;)

By Namratha on Nov 16, 2009

Ohh, these pot pies look so inviting, nicely done!

By parita on Nov 14, 2009

egetable Pot Pies look delicious!

By Vaishali on Nov 14, 2009

Awesome! This looks so appetizing! I feel hungry looking at this pot pie!

By Priya on Nov 14, 2009

Such a gorgeous pies!

By Kristi Rimkus on Nov 14, 2009

Your pictures are mouthwatering! We have meatless meal a few times a week. I'll have to give this a try. They look wonderful.

By Trish on Nov 14, 2009

Wow....your first line is absolutely correct...and you proved it by this beautiful presentation. Gorgeous

By roma on Nov 14, 2009

hmm... this is really unique! great idea.

By Happy Cook on Nov 14, 2009

This looks so so beautiful and so so delicous. Love love the idea and i totally agree you get the wow from the guests.

By Supriya on Nov 13, 2009

Pies look beautiful and delicious! Awesome comfort food.

By CurryLeaf on Nov 13, 2009

Gorgeous.Simply looking at the picture makes you hungry.I made one in muffin pan with puff pastry at top and bottom.Your look great. If interested do send it to MM:Brunch.I can eat this anytime esp lunch.Looks great DK

By Veggie Belly on Nov 13, 2009

Just gorgeous! puff pastry makes everything better :) this looks like a wonderfully filling meal..

By bergamot on Nov 13, 2009

This is simple healthy dish with an elegant presentation. Scrumptious!!