Meatless Monday: Veggie Pot Pie

A veggie-packed version of the classic chicken pot pie from Wishful Chef, which features mushrooms, potatoes, leeks, and a splash of cream for a savory variation.


olive oil

1 to 2 garlic cloves, diced

1 large shallot, diced

2 small leeks, sliced

1 carrot, diced

1 celery stalk, diced

1 cup diced potatoes

2 cups diced crimini mushrooms

2 heaping tablespoons flour

1 1/2 cups vegetable broth

a splash of cream

2 teaspoons fresh or dried thyme

2 teaspoons fresh or dried parsley

1/2 cup frozen peas

salt and pepper, to taste

1 sheet of store-bought puff pastry, defrosted if frozen



Preheat oven to 400°F.

Heat oil a large pot over medium heat and add garlic, shallots, leeks, carrot, and celery. Cook until shallots are translucent, about 2-3 minutes. Add potatoes and mushrooms, and then season with salt and pepper. Cook until mushrooms reduce, about 5-6 minutes.

Sprinkle flour over vegetables. Stir to coat and cook for 2 minutes. Stir in broth and cream and mix until smooth. Bring soup to a simmer and cook for about 5-6 minutes, until slightly thickened. Turn heat off and stir in herbs and frozen peas. Season with salt and pepper, if needed.

To prepare pot pies I used Nigella Lawson’s method: Cut a 1/2-inch strip of puff pastry dough. Dampen edges of 2-3 large ramekins with water and curl pastry strips around the top of the pots. Fill each pot with the vegetable filling. Cut circles bigger than the top of each pie-pot for the lid. Dampen the tops of the pastry strips and top each pie sealing the edges with a fork. Prick with your fork or add slits in the top of each pie to vent. Cook the pot pies for about 20 minutes, until tops are golden brown and puffed. Cool for a few minutes before serving.

Total Time: 45-55 minutes
Yields: 4 servings


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