Vegetable Pot Pies

By DK on Nov 13, 2009
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
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
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.
Vegetable Pot Pie Recipe
2
Add celery and carrot and saute for another 5 minutes.
Vegetable Pot Pie Recipe
3
Stir in the broth along with corn, chickpeas, kidney beans, dried herbs, bay leaf along with salt and pepper.
Vegetable Pot Pie Recipe
4
Let it come to a slight boil, then add the pasta. Cook until it turns soft. Remove the bay leaf.
Vegetable Pot Pie Recipe
5
Whisk together the cornstarch, flour along with 1/2 cup cold water.
Vegetable Pot Pie Recipe
6
Stir this into the vegetables along with cream cheese and cheddar. Add more salt/pepper if required.
Vegetable Pot Pie Recipe
7
Remove from heat and add the peas and beans along with chopped cilantro. Give it a mix until well combined.
Vegetable Pot Pie Recipe
8
Spread the thawed pastry on a lightly floured surface.
Vegetable Pot Pie Recipe
9
Roll it using a rolling pin to cut 4 or 6 squares (as per need).
Vegetable Pot Pie Recipe
10
Take small pie dish and stir in the vegetable mixture into it.
Vegetable Pot Pie Recipe
11
Place the cut puff pastry square and drape it over the filling, tucking in the sides.
Vegetable Pot Pie Recipe
12
Pierce the tops in several places with knife to allow steam to escape.
Vegetable Pot Pie Recipe
13
Bake for 30-40 minutes or until the crust is flaky and brown.
Vegetable Pot Pie Recipe
Serve hot. Vegetable Pot Pie Recipe Very filling and simple dish yet so elegant. Vegetable Pot Pie Recipe
3 members have made this recipe!
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37 Responses to “Vegetable Pot Pies”
  1. 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

  2. Puva

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

  3. alaknanda

    very good and healthy recipe easy to make !!

  4. R. McDonald

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

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

  6. Dolphin_JC

    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.

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