Indulge in the heartwarming goodness of homemade comfort food with this exquisite Veggie Pot Pie recipe! Brimming with an abundance of tender, seasonal vegetables enveloped in a lusciously creamy, savory sauce, all crowned with a crisp, irresistibly buttery puff pastry crust, this dish promises a truly flavorful and satisfying vegetarian dinner experience for the whole family.

The Ultimate Veggie Pot Pie: Your New Favorite Vegetarian Comfort Food

Few dishes evoke the same sense of warmth, nostalgia, and pure satisfaction as a classic pot pie. Its golden, flaky crust and bubbling, savory filling have delighted palates across generations, making it a staple in comfort food cuisine. For those embracing a plant-based lifestyle, or simply looking to incorporate more vegetables into their diet, the good news is that this quintessential American dish is incredibly easy and rewarding to adapt into a delightful vegetarian masterpiece. Building upon the beloved foundation of my traditional Chicken Pot Pie recipe, this thoughtfully crafted version replaces the meat with a hearty combination of tender red potatoes and rich, earthy portobello mushrooms, creating a dish that is every bit as robust, fulfilling, and flavorful.

This Veggie Pot Pie is more than just a meal; it's a celebration of wholesome ingredients and comforting flavors. Each forkful delivers a harmonious blend of carefully selected, perfectly cooked vegetables, all enrobed in a luxuriously creamy, aromatic sauce. The filling, a star in its own right, is so incredibly delicious and satisfying that you might be tempted to enjoy it straight from the pan! But when this exquisite mixture is generously poured into a perfectly baked, crisp, and irresistibly buttery puff pastry crust, it transforms into a culinary triumph. The textural contrast between the delicate, flaky pastry and the hearty, creamy interior makes for an unforgettable dining experience that’s guaranteed to become a cherished family favorite. This versatile dish is ideal for a cozy weeknight dinner, a special Sunday supper, or an impressive, crowd-pleasing offering for guests.

Why This Vegetarian Pot Pie Will Become Your Go-To Recipe

There are countless reasons to fall in love with this Veggie Pot Pie. Its blend of ease, incredible flavor, and wholesome goodness makes it an undeniable winner in any kitchen:

• Hearty & Wholesome: Loaded with a colorful array of nutritious vegetables, this pot pie offers a substantial and fulfilling meal. It’s packed with fiber and essential vitamins, leaving you feeling comfortably satisfied without being overly heavy.
• Unforgettable Flavor Profile: The thoughtful combination of diverse vegetables, aromatic herbs like thyme, and a rich, savory cream sauce creates an extraordinary depth of flavor that is truly irresistible. Each ingredient plays its part in building a complex and satisfying taste.
• Luxurious Puff Pastry Crust: The crowning glory of this pot pie is its golden, flaky, and buttery puff pastry. It provides a delightful crispness that beautifully contrasts with the soft, creamy filling, elevating the entire dish to a gourmet level.
• Effortless Meal Prep: This recipe is a dream for forward planners! The entire filling can be prepared several days in advance and even frozen, drastically cutting down on cooking time for future meals. It's perfect for busy weeknights when you crave homemade comfort without the fuss.
• Highly Customizable: The beauty of a vegetable pot pie lies in its flexibility. Easily adapt the recipe with your favorite seasonal vegetables, explore different herb combinations, or tailor it to specific dietary preferences. This ensures a fresh and exciting meal every time you make it.
• A True Crowd-Pleaser: Don't let the "vegetarian" label fool you – this robust and flavorful pot pie is a universal hit. Even dedicated meat-eaters will be genuinely impressed by its rich taste and satisfying texture, making it an excellent choice for entertaining diverse palates.

One of my absolute favorite expert tips for this recipe is to always prepare a double batch of the filling. This strategic approach allows you to freeze half of the delicious mixture for a future occasion, ensuring you have a convenient, homemade vegetarian option ready to go for those inevitably busy days. It’s an effortless way to create an "easy second meal" from your new favorite plant-based comfort food recipe!

Ingredients for Your Veggie Pot Pie

Crafting the perfect Veggie Pot Pie begins with selecting high-quality, fresh ingredients that contribute to its irresistible flavor and comforting texture. Here’s a detailed guide to what you’ll need and why each component is vital:

• Puff Pastry Dough: This is the secret to our pie's spectacularly flaky and buttery crust. I highly recommend using frozen puff pastry sheets, such as those from Pepperidge Farm, which are widely available in the freezer section of most major grocery stores. They offer incredible convenience and reliably deliver a consistently crisp, golden, and airy crust with minimal effort. It’s crucial to remember to set them out to defrost on your countertop for at least 30-45 minutes before you plan to start the recipe; this ensures they are pliable enough to roll and handle without tearing.
• Unsalted Butter: The rich, creamy foundation of our savory pot pie filling starts with unsalted butter. Opting for unsalted butter allows you precise control over the overall seasoning of your dish, giving you the flexibility to adjust the salt content perfectly to your taste preferences without worrying about an overly salty result from the butter itself.
• Red Potatoes: These firm, slightly waxy potatoes are an excellent choice for pot pie as they maintain their shape beautifully during cooking, adding a satisfyingly hearty and substantial texture to the filling. You have the option to peel them for a smoother consistency or leave the skins on for added fiber and a more rustic appearance – it’s entirely up to your preference! Regardless, ensure they are diced into small, uniform cubes (roughly ½ inch) so they cook evenly within the pie. While other varieties like Yukon Gold or Russet potatoes can also be used, red potatoes offer a distinct texture that holds up wonderfully.
• Carrots: Sweet, earthy, and vibrant orange, carrots not only enhance the flavor of the filling but also add a beautiful pop of color. Like the potatoes, peel them and dice them into uniform, small cubes (approximately ½ inch). This consistent sizing ensures they cook through evenly, becoming tender but not mushy, and blend seamlessly with the other vegetables.
• Onion: Aromatic yellow onions are indispensable, providing a foundational sweetness and savory depth of flavor when sautéed until translucent. A red onion could serve as a suitable substitute if that’s what you have on hand, although it will offer a slightly sharper, bolder flavor profile. Make sure it's finely diced so it softens completely and melds into the creamy sauce without being overly prominent.
• Celery: Adding a subtle peppery note, a hint of freshness, and a delightful textural contrast, diced celery is a classic component of the aromatic base (mirepoix) for pot pies. Approximately 3-4 medium stalks, finely diced, will typically yield the one cup needed for this recipe, contributing to the dish's traditional, comforting essence.
• Portobello Mushrooms: These "meaty" mushrooms are a fantastic and robust substitute for chicken in vegetarian pot pie, contributing a deep umami flavor and a wonderfully satisfying, almost chewy texture that can rival meat. To prepare them, gently wipe them clean with a damp cloth (avoid washing under running water, as they absorb too much), remove the dark gills and tough stems from underneath, and then dice them into small, uniform cubes that match the size of your other vegetables for even cooking and distribution throughout the filling.
• Fresh Garlic: For the most intense and authentic flavor, I always advocate for using fresh minced garlic. It infuses the filling with its pungent, aromatic, and savory notes, which are utterly indispensable to the overall richness and complexity of the sauce.
• All-Purpose Flour: This is a crucial ingredient for creating a thick, luxurious roux, which serves as the creamy base of our pot pie filling. It acts as a binding agent, helping to emulsify the liquids and achieve that perfect, comforting, and cohesive consistency that defines a great pot pie.
• Vegetable Broth: The liquid foundation that combines with the flour to create our rich, savory sauce. Using a high-quality vegetable broth will significantly enhance the overall depth of flavor of your pot pie. If you opt for a low-sodium variety, be prepared to adjust the salt content slightly, as suggested in the pro tips.
• Dried Thyme: An essential herb that imparts a warm, earthy, and subtly floral aroma to the filling, perfectly complementing the medley of vegetables. If you choose to use fresh thyme leaves instead of dried, remember to double the quantity to achieve a comparable level of aromatic intensity and flavor.
• Salt + Black Pepper: These fundamental seasonings are absolutely critical for bringing out and balancing all the complex flavors in the pot pie filling. Always season to taste, adding more as needed in stages to achieve a perfectly harmonious and well-rounded flavor profile.
• Frozen Peas: Bright green and subtly sweet, frozen peas are a classic and welcome addition to any pot pie. They provide a pleasant texture, a refreshing burst of color, and a delicate sweetness. Add them towards the very end of the cooking process to ensure they warm through without becoming overcooked or losing their vibrant hue.
• Egg: A single whisked egg is used to create an "egg wash" that is brushed over the top puff pastry crust just before baking. This simple step is essential for achieving that beautiful, glossy, and deeply golden-brown finish that makes your pot pie look as appealing and professional as it tastes.

Step-by-Step Instructions: Crafting Your Veggie Pot Pie

Creating this delicious vegetarian pot pie is a straightforward process when you follow these clear and detailed steps. For visual guidance, refer to the step-by-step photos provided above, and for precise ingredient quantities, please consult the full recipe card at the end of this post.

1. Preheat Oven & Prepare Bottom Crust: Begin by preheating your oven to 400°F (200°C). On a lightly floured surface, carefully unfold one sheet of your thawed puff pastry dough. Using a rolling pin, gently roll the dough into an approximately 12-inch (30 cm) square. Carefully press this pastry dough evenly into an 8x8 inch (20x20 cm) baking dish, ensuring it covers the bottom and extends slightly up the sides. Prick the pastry all over the bottom and sides with a fork; this essential step, known as "docking," helps prevent the crust from puffing up excessively and ensures a flat, crisp base. Place a piece of aluminum foil directly over the puff pastry in the dish, gently pressing it down so it conforms to the shape of the dough. Bake in the preheated oven for 25 minutes. This crucial blind-baking step creates a wonderfully crisp bottom crust that will not become soggy when the filling is added.
2. Sauté the Aromatics: While your bottom crust is baking, melt the unsalted butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and slightly shimmering, add the diced carrots, onions, and celery to the pan. Sauté these aromatics for about 4 minutes, stirring occasionally, until they begin to soften and release their fragrant aromas.
3. Incorporate Mushrooms & Garlic: Next, add the diced portobello mushrooms and minced fresh garlic to the skillet with the softening vegetables. Continue to cook for an additional minute, stirring constantly, allowing the mushrooms to release some of their moisture and the garlic to become beautifully fragrant.
4. Add Potatoes & Continue Cooking: Stir in the uniformly diced red potatoes. Continue cooking for another 7 minutes, stirring periodically. This allows the potatoes to begin to soften and absorb the delicious flavors from the sautéed vegetables and aromatics, ensuring they cook evenly in the final pie.
5. Create the Creamy Base (Roux): Evenly sprinkle the all-purpose flour over the cooked vegetables in the pan. Cook for 1-2 minutes while continuously stirring. The flour will lightly toast and turn a golden brown color; this indicates that you are forming a roux, which is essential for thickening our sauce and adding a nutty depth of flavor.
6. Thicken the Sauce: Gradually pour the vegetable broth into the pan, stirring continuously and vigorously to thoroughly combine the flour-coated vegetables with the broth and prevent any lumps from forming. Increase the stove's heat to high and bring the mixture to a gentle simmer. Continue stirring frequently for 10-12 minutes, allowing the sauce to bubble and thicken to a rich, creamy consistency that coats the back of a spoon beautifully.
7. Season & Add Peas: Once the filling has reached its desired thick and creamy texture, remove the skillet from the heat. Stir in the salt, black pepper, and dried thyme, ensuring they are well incorporated throughout the flavorful mixture. Finally, gently fold in the frozen peas; their residual heat will warm through without overcooking, maintaining their vibrant color and tender bite.
8. Assemble the Pot Pie: As soon as the bottom puff pastry crust comes out of the oven, carefully remove the aluminum foil. Spoon the hot veggie pot pie filling directly into the pre-baked crust, spreading it evenly and gently to fill the baking dish.
9. Prepare & Add Top Crust: On a lightly floured surface, unroll the second sheet of thawed puff pastry dough. If desired, you can use a rolling pin to roll it out a little thinner. Using a sharp knife or a pastry cutter, cut the dough into six equal strips. Carefully arrange these strips over the vegetable filling, creating an attractive lattice pattern or simply laying them parallel across the top. Neatly tuck any excess dough inside the baking dish's edges for a clean finish, or trim any overhang that goes beyond the dish.
10. Egg Wash & Final Bake: In a small bowl, whisk the egg until smooth to create an egg wash. Using a pastry brush, gently and evenly apply the whisked egg over the entire top layer of puff pastry dough. This egg wash is key to achieving that gorgeous, glossy, and deeply golden-brown finish on your crust. Place the assembled pot pie back into the 400°F (200°C) oven and bake for an additional 30-35 minutes, or until the top puff pastry crust is perfectly golden brown, beautifully flaky, and the filling is visibly bubbly around the edges.
11. Rest and Serve: Once baked to perfection, remove the pot pie from the oven and allow it to rest for a crucial 10-15 minutes before attempting to slice and serve. This resting period allows the hot filling to set slightly, making it much easier to cut neat portions and preventing the delicious, creamy contents from spilling out.

Pro Tips for a Perfect Veggie Pot Pie Every Time

Achieving a truly exceptional Veggie Pot Pie is within reach with a few key techniques and expert insights. These pro tips will help ensure your crust is perfectly flaky, your filling is irresistibly creamy, and your meal is a resounding success:

• Master the Puff Pastry Thaw: This is arguably the most crucial step for a successful crust. Always ensure your puff pastry dough is completely thawed but still cold to the touch before you begin working with it. Remove the box of dough from the freezer, unroll the sheets from their packaging, and allow them to thaw at room temperature for a consistent 30-45 minutes. If the dough becomes too warm, it will be difficult to handle and won't achieve its signature puff. Conversely, if it's too cold, it will crack when rolled out, so finding that sweet spot is key.
• Precision Trim for a Clean Crust: Before the initial blind bake, take a moment to meticulously trim any puff pastry dough from the bottom layer that significantly overlaps the edge of your baking pan. Excess overlapping dough tends to burn and become brittle during baking, which can stick to your dish and detract from the pot pie's overall presentation and ease of serving. Using a sharp knife for this task ensures a neat and clean edge.
• Optimal Oven Rack Placement is Key: For perfectly even baking, always place your pot pie on the middle rack of your oven. This strategic placement ensures uniform heat distribution, guaranteeing that the filling heats through thoroughly and becomes delightfully warm and bubbly, while simultaneously allowing the puff pastry crust to achieve a consistent golden-brown color and irresistible crispiness from top to bottom.
• Advance Filling Preparation for Ultimate Convenience: The flavorful pot pie filling can be a fantastic make-ahead component! Once cooked, allow it to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 5 days. This dramatically simplifies the assembly process on a busy weeknight. However, a strong word of caution: I do not recommend assembling the entire pot pie with the puff pastry dough ahead of time. The moisture from the filling will invariably cause the pastry to become soggy, compromising its desired flaky texture during baking.
• Adjust Salt for Low-Sodium Broth: If you choose to use low-sodium vegetable broth to manage sodium intake, it's wise to taste the filling before adding the final seasonings. You may find that an additional ½ to 1 teaspoon of salt is necessary to achieve a perfectly balanced and robust flavor profile. Remember, seasoning in layers and tasting as you go is the mark of a great cook!
• Embrace Herb Experimentation: While dried thyme is a timeless and beloved choice for pot pie, don't hesitate to personalize your dish with other fresh or dried herbs. Consider incorporating 1-2 teaspoons of dried oregano, rosemary, fresh chopped parsley, or sage into the filling for an even richer, more complex flavor dimension. Each herb brings its unique character, so feel free to mix and match to discover your signature blend.
• Seamless Gluten-Free Adaptation: For those with gluten sensitivities or dietary restrictions, converting this recipe is refreshingly straightforward. When thickening the filling, substitute cornstarch (use approximately 1-2 tablespoons dissolved in a small amount of cold broth before adding to the pan) or a high-quality gluten-free all-purpose flour blend for the regular all-purpose flour. For the crust, easily accessible gluten-free puff pastry dough is available and will ensure a delicious and safe meal for everyone.
• The Importance of Resting Time: Once your magnificent pot pie emerges from the oven, bubbling and golden, resist the immediate urge to cut into it. Allowing it to rest for at least 10-15 minutes after baking is crucial. This resting period allows the hot, creamy filling to set slightly and cool down a bit, making it significantly easier to slice neat portions and preventing the delicious contents from spilling out when served. Patience truly pays off here!

Creative Additions & Substitutions: Customize Your Veggie Pot Pie

One of the most appealing aspects of this Veggie Pot Pie recipe is its incredible adaptability. It serves as a perfect culinary canvas, allowing you to experiment with a wide array of vegetables, herbs, and spices to truly make it your own. Whether you're working with seasonal produce, aiming to use up ingredients from your pantry, or simply craving a different flavor profile, this recipe encourages creativity. Here are some fantastic ideas for additions and substitutions to inspire your next pot pie creation:

• Bell Peppers: To add a touch of sweetness and vibrant color, dice up any color of bell peppers (red, yellow, or green) and incorporate them into the pan at the same time you add the onions, carrots, and celery.
• Zucchini: For a fresh, mild flavor and additional moisture, dice zucchini into small pieces and add it to the pan alongside the mushrooms. It cooks quickly and blends beautifully.
• Cauliflower: Diced cauliflower florets are an excellent hearty addition, contributing a subtle nuttiness and a more substantial texture. Add them with the mushrooms to ensure they become tender during the cooking process.
• Broccoli: Similar to cauliflower, small diced broccoli florets can be added to the pan with the mushrooms, providing extra nutrients and a lovely green hue.
• Green Beans: Fresh or frozen green beans, cut into half-inch pieces, are a beloved classic in many pot pie recipes. Stir them in with the potatoes to ensure they cook perfectly, retaining a slight crispness.
• Sweet Potatoes: For a delightful twist, swap out some or all of the red potatoes for diced sweet potatoes. They will lend a sweeter, earthier flavor and a boost of Vitamin A. Add them to the pan at the same time as the other potatoes.
• White Button or Cremini Mushrooms: If portobello mushrooms aren't readily available, or if you simply prefer a milder mushroom flavor, diced white button mushrooms or cremini (baby bella) mushrooms are excellent and widely available alternatives that will still provide a great texture and umami.
• Spinach or Kale: For an extra boost of leafy greens, wilt in a handful of fresh spinach, finely chopped kale, or Swiss chard during the last few minutes of simmering the filling. The residual heat will cook them down perfectly.
• Corn: If you don't have peas, or if you simply adore the sweetness of corn, a cup of fresh or frozen corn kernels can be added to the filling at the same time as the peas.

To Spice Up Your Veggie Pot Pie: For those who appreciate a kick of heat and bold flavors, transforming this pot pie into a spicy delight is incredibly simple and rewarding. To infuse your vegetarian pot pie with a robust and zesty character, reminiscent of my popular Cajun Chicken Pot Pie, simply add 1 tablespoon of Old Bay seasoning, ½ teaspoon of red pepper flakes, ½ teaspoon of cayenne pepper, and 1 tablespoon of Louisiana-style hot sauce (such as Tabasco or Frank's RedHot) to the filling along with the salt and black pepper. This combination will deliver a wonderfully complex and piquant flavor that’s sure to awaken your taste buds!

Storage and Reheating Best Practices

Ensuring your delicious Veggie Pot Pie remains fresh and appetizing for future enjoyment requires proper storage and reheating techniques. Here’s how to best store and reheat any leftovers, plus an invaluable tip for freezing the filling to streamline your meal prep:

• To Store Leftovers: Once your baked pot pie has cooled completely in its baking dish (allowing it to cool prevents condensation, which can make the crust soggy), cover it tightly with aluminum foil or transfer any individual leftover portions to an airtight food storage container. Place it promptly in the refrigerator, where it will stay fresh and delicious for up to 5 days. For optimal taste and texture, it’s best to consume it within 3-4 days.
• To Reheat for Best Results: While it might be tempting to use a microwave for speed and convenience, to truly preserve the glorious crispy crust and ensure the filling is piping hot throughout, reheating in the oven is highly recommended.
  • Oven Method (Highly Recommended): For individual servings or the entire remaining pot pie, place it in an oven-safe dish. If reheating a larger piece, cover it loosely with aluminum foil to prevent the crust from becoming overly browned. Reheat at 400°F (200°C) for approximately 30-45 minutes, or until the filling is thoroughly heated through and visibly bubbling around the edges, and the crust has regained its appealing crispness.
  • Air Fryer Method (For Small Portions): For reheating a single slice, the air fryer can offer a quicker alternative, though the filling might not get as uniformly hot as in a conventional oven. Place a small piece of pot pie in the air fryer basket and reheat at 400°F (200°C) for about 5-8 minutes. Keep a close eye on it to prevent burning. The crust will crisp up beautifully, but the center might only be warm.
  • Microwave Method (Generally Not Recommended for Crust): While it is possible to reheat pot pie in the microwave, be aware that this method will result in a soft, non-crispy crust. If speed is your top priority over texture, microwave individual portions in a microwave-safe dish until they are hot to your liking.
• To Freeze the Filling for Future Meals: This is a game-changer for efficient meal prep and a trick I highly recommend! By making a double batch of the filling, you can easily freeze half for a quick and effortless meal on a later day.
  1. Double Ingredients: Simply double all the quantities of the ingredients listed specifically for the pot pie filling.
  2. Cool Completely: After cooking the double batch of filling, it is absolutely crucial to allow it to cool completely to room temperature. This step is vital before freezing to prevent the formation of ice crystals and maintain the quality and texture of the filling.
  3. Package for Freezing: Transfer the cooled filling into a freezer-safe zipper bag or an airtight, freezer-safe container. If using a bag, press out as much air as possible before sealing to prevent freezer burn.
  4. Label & Freeze: Clearly date and label the bag or container with the contents and the date it was frozen. The filling will maintain its excellent quality in the freezer for up to 6 months.
  5. Thaw & Use: When you're ready to enjoy your pot pie, transfer the frozen filling to the refrigerator to thaw overnight. Alternatively, you can gently defrost it using the microwave on a low setting. Once thawed, simply proceed with preparing the puff pastry crust and baking as per the recipe instructions. You'll be amazed at how quickly you can have a fresh, homemade pot pie with minimal effort!

More Delightful Vegetarian Comfort Food Recipes

If you've thoroughly enjoyed the wholesome satisfaction and incredible flavors of this Veggie Pot Pie and find yourself craving more comforting vegetarian meals, you're in for a treat! Explore these additional fan-favorite recipes that promise to deliver warmth, rich flavor, and pure plant-based deliciousness:

• Creamy Garlic Mushroom Pasta
• Irresistible Cheesy Pull Apart Rolls
• Southern-Style Corn Casserole
• Spicy Cajun Mac and Cheese
• Hearty Slow Cooker Vegan Chili
• Farmers Market Vegetarian Lasagna

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Veggie Pot Pie

Make a delicious, vegetarian comfort food meal with this Veggie Pot Pie recipe! It's filled with tons of vegetables, in a creamy, savory sauce and topped with a crisp, buttery puff pastry crust, for a warm, flavorful vegetarian dinner.

Servings:
4 people

Prep Time:
30 mins

Cook Time:
30 mins

Total Time:
1 hr

Author:
Whitney Bond

Course:
Main Course

Cuisine:
American

Ingredients

• 17.3 ounce package puff pastry, 2 sheets (thawed for 40 minutes at room temperature)
• ¼ cup unsalted butter
• 1 cup carrots, peeled and chopped
• 1 cup onions, diced
• 1 cup celery, chopped
• ½ pound portobello mushrooms, diced
• 3 cloves garlic, minced
• ½ pound red potatoes, peeled and diced
• ⅓ cup all-purpose flour
• 2 cups vegetable broth
• 1 cup frozen peas
• 2 teaspoons dried thyme, or 4 teaspoons fresh thyme leaves
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 egg, whisked

Instructions

1. Preheat the oven to 400°F (200°C).
2. Unfold one puff pastry sheet on a lightly floured surface.
3. Use a rolling pin to roll the pastry sheet into a 12-inch square.
4. Press the pastry into an 8 inch x 8 inch square casserole dish.
5. Prick the pastry thoroughly with a fork on the sides and bottom.
6. Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
7. Place in the oven and bake for 25 minutes.
8. Remove from the oven and remove the aluminum foil.
9. While the pastry is in the oven, heat the butter in a large skillet, or Dutch oven, over medium-high heat.
10. Once the butter is melted, add the carrots, onions, and celery, cook for 4 minutes.
11. Add the mushrooms and garlic, and cook for an additional minute.
12. Add the diced potatoes and continue cooking for 7 minutes.
13. Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
14. Slowly stir in the vegetable broth and turn the heat up on the stove to high, until the broth begins to boil.
15. Cook and stir until the mixture boils and thickens, this will take about 10-12 minutes.
16. Add the peas, thyme, salt, and black pepper, stir to combine.
17. Remove from the heat and spoon the vegetable mixture into the already cooked puff pastry in the casserole dish.
18. Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner.
19. Cut the pastry sheet into 6 equal strips.
20. Weave the strips of puff pastry over the veggie pot pie filling, tucking any excess dough inside the baking dish, or trimming any excess pastry dough that overlaps the sides of the baking dish.
21. Whisk the egg in a small bowl, then brush the egg over the strips of puff pastry dough.
22. Place in the oven and bake for 30-35 minutes, or until the puff pastry crust is golden brown and the filling is bubbly.

Notes

• Always make sure to thaw the puff pastry dough before starting the recipe. Remove the box of dough from the freezer, then remove the sheets of dough from the packaging. Allow them to thaw at room temperature for 30-45 minutes before starting the recipe.
• Make sure to trim any puff pastry dough from the bottom layer that overlaps the edge of the pan. The dough will burn and will have to be removed after the pot pie bakes in the oven, so I recommend removing it before baking, using a sharp knife.
• Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
• The pot pie filling can be made up to 5 days in advance and stored in an airtight container, in the refrigerator, until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the puff pastry dough, as it will affect the texture of the baked puff pastry crust.
• If using low-sodium vegetable broth, I recommend adding an additional 1/2 – 1 teaspoon salt to the filling.
• To make gluten free vegetable pot pie, Substitute cornstarch, or gluten free all purpose flour, for the flour in the pot pie filling and use gluten-free puff pastry dough to make the crust.

Nutrition Facts

Per serving (based on 4 servings):

• Calories: 957kcal (48% Daily Value)
• Carbohydrates: 90g (30% Daily Value)
• Protein: 17g (34% Daily Value)
• Fat: 60g (92% Daily Value)
• Saturated Fat: 20g (100% Daily Value)
• Polyunsaturated Fat: 7g
• Monounsaturated Fat: 30g
• Trans Fat: 0.5g
• Cholesterol: 71mg (24% Daily Value)
• Sodium: 1727mg (72% Daily Value)
• Potassium: 904mg (26% Daily Value)
• Fiber: 8g (32% Daily Value)
• Sugar: 10g (11% Daily Value)
• Vitamin A: 6429mg (129% Daily Value)
• Vitamin C: 26mg (32% Daily Value)
• Calcium: 86mg (9% Daily Value)
• Iron: 6mg (33% Daily Value)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your individual calorie needs.

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