Indulge in the quintessential comfort food experience with this incredibly delicious Veggie Pot Pie recipe! This heartwarming dish is generously filled with a medley of tender vegetables bathed in a luxurious, creamy, and savory sauce. Crowned with a beautifully crisp, golden, and buttery puff pastry crust, it promises a warm, flavorful, and profoundly satisfying vegetarian dinner. Forget complicated recipes; this guide will help you create a homemade veggie pot pie that’s both impressive and surprisingly simple to prepare.

The Ultimate Homemade Veggie Pot Pie: A Vegetarian Comfort Food Classic

Pot pie has long held its place as a cherished comfort food, evoking warmth, nostalgia, and hearty satisfaction. The delightful combination of a rich, savory filling encased in a flaky, golden crust makes it an irresistible meal for chilly evenings or any time you crave pure comfort. While traditionally made with chicken or beef, this classic American dish is effortlessly adaptable for vegetarians, proving that you don’t need meat to create an incredibly robust and flavorful meal. Drawing inspiration from beloved traditional recipes, we’ve transformed the conventional pot pie into a vibrant, plant-based masterpiece by replacing the typical chicken with earthy red potatoes and savory portobello mushrooms.

This vegetarian pot pie isn’t just a meal; it’s an experience for the senses. Each bite delivers a delightful blend of textures and tastes, from the tender, perfectly cooked vegetables to the velvety-smooth, herb-infused sauce that binds them all together. The filling itself is so exquisitely good that you might be tempted to enjoy it straight from the pan, but when generously spooned into a delicate, flaky puff pastry shell, and then topped with another golden, crisp layer, it transforms into a culinary triumph. This recipe will surely earn a permanent spot in your recipe rotation as a go-to for a delicious and wholesome dinner.

For those who appreciate efficiency and clever meal planning, this recipe offers a fantastic bonus: the filling can easily be doubled. Prepare a larger batch, and freeze half of it for a future occasion. This simple trick allows you to whip up a second, effortless vegetarian meal on a busy weeknight, making your new favorite veggie pot pie even more convenient and rewarding. Imagine the joy of having a homemade comfort meal ready in half the time when you’re pressed for time!

Why This Veggie Pot Pie Recipe is a Must-Try

Beyond its comforting appeal, our Veggie Pot Pie stands out for several compelling reasons, making it a perfect choice for your next meal:

• Rich, Creamy & Flavorful: A deeply savory, herb-infused sauce creates an irresistible depth of flavor that perfectly complements the fresh vegetables. The harmonious blend of dried thyme, garlic, and sautéed aromatics guarantees a delicious experience in every spoonful.
• Hearty & Wholesome: Packed with nutrient-rich vegetables like tender potatoes, sweet carrots, savory mushrooms, and bright peas, this pot pie is incredibly satisfying and nourishing. It’s a complete meal that feels indulgent yet is loaded with goodness.
• Effortlessly Elegant with Puff Pastry: Utilizing store-bought puff pastry takes the guesswork out of crust-making, allowing you to achieve a spectacularly flaky, golden top and bottom with minimal effort. This professional-looking crust tastes gourmet and adds a delightful textural contrast to the creamy filling.
• Customizable & Adaptable: This recipe serves as a perfect canvas for your favorite vegetables, allowing for endless variations to suit your taste, dietary needs, or what’s readily available in your pantry and refrigerator. It’s a versatile dish that can evolve with the seasons.
• Perfect for Meal Prep: The filling can be prepared several days in advance or frozen for later use, significantly reducing active cooking time on your chosen dinner night. This makes it an ideal option for busy weeknights when you still crave a homemade meal.

A Brief History of Pot Pie

The concept of savory pies, where a filling is baked under a pastry crust, dates back centuries. Ancient Romans are known to have created elaborate dishes with meats and vegetables encased in pastry, serving them as both food and entertainment. Over time, these pies evolved, becoming a staple in various cultures as a practical and delicious way to preserve and serve food. American pot pie, as we know it today, gained popularity as a hearty and economical meal, especially in rural communities, often utilizing seasonal ingredients. The modern vegetarian adaptation continues this rich tradition, offering a wholesome and equally comforting version tailored for contemporary plant-based diets.

The Heart of Comfort: Understanding Your Ingredients

Every exceptional dish begins with quality ingredients. For our Veggie Pot Pie, each component plays a vital role in creating a harmonious blend of flavors and textures, contributing to the ultimate comfort food experience:

• Puff Pastry Dough: This is the secret to a golden, incredibly flaky crust with minimal effort. I highly recommend readily available frozen puff pastry sheets, such as Pepperidge Farm, found in most major grocery stores. Remember to give them ample time to defrost (at least 30-45 minutes at room temperature) before you begin cooking to ensure they are pliable, easy to unroll, and less prone to cracking.
• Unsalted Butter: The foundational fat for our rich, savory filling. Using unsalted butter allows you to precisely control the overall sodium content of your dish, letting the natural flavors of the vegetables and herbs truly shine without being overshadowed by excessive salt.
• Red Potatoes: These firm, waxy potatoes hold their shape beautifully during cooking, adding a satisfying hearty texture and substance to the filling. You can choose to leave the skins on for extra nutrients and a rustic charm, or peel them if you prefer a smoother texture—it’s totally your preference. Dice them into small, uniform cubes to ensure even cooking and a pleasant bite in every spoonful. Other varieties like Yukon Gold or Russet potatoes can also be used, but red potatoes tend to offer a slightly superior texture in this dish.
• Carrots: Sweet and vibrant, carrots contribute essential sweetness, earthy flavor, and a beautiful pop of color to the pot pie. Just like the potatoes, peel and dice them to a similar, uniform size for consistent cooking, ensuring they become tender but not mushy.
• Onion: A true culinary workhorse, a yellow onion provides a sweet and pungent aromatic base that forms the backbone of many savory dishes, including this one. A red onion can also be used in its place for a slightly sharper, more robust flavor if desired.
• Celery: Adding a subtle peppery note, a refreshing crispness, and an essential aromatic complexity, diced celery completes the classic mirepoix (the foundational blend of onions, carrots, and celery) that builds the initial flavor layers of this dish. Three to four stalks, finely diced, typically yield about one cup, perfect for this recipe.
• Portobello Mushrooms: These large, meaty mushrooms provide a fantastic, substantial “meaty” texture and a deep, earthy umami flavor, making them an excellent vegetarian substitute for chicken or other proteins. Ensure you remove the dark gills and tough stems from underneath whole portobello mushrooms, then gently rinse and pat them thoroughly dry before dicing to prevent excess moisture from making your filling watery.
• Garlic: Freshly minced garlic is an absolute non-negotiable for its pungent, aromatic kick that permeates the entire dish and elevates all the other flavors. Use fresh cloves for the best results.
• All-Purpose Flour: This versatile ingredient is your thickening agent. It combines with the melted butter to create a roux, a crucial base for thickening the sauce and giving it its luxurious, creamy, and irresistible consistency.
• Vegetable Broth: The liquid base for our savory sauce, vegetable broth infuses the entire filling with a rich, umami depth. Opt for a good quality, low-sodium vegetable broth if you prefer to precisely control the saltiness of your dish.
• Dried Thyme: A quintessential herb for pot pies and other hearty, savory dishes, dried thyme brings an earthy, slightly minty, and subtly peppery flavor profile that is indispensable here. If using fresh thyme, remember to double the amount for comparable flavor intensity, as dried herbs are more concentrated.
• Salt + Black Pepper: Essential seasonings that enhance, balance, and bring out all the complex flavors in the pot pie filling. Always taste and adjust to your personal preference throughout the cooking process.
• Frozen Peas: Added at the very end of the cooking process for the filling, frozen peas provide a delightful burst of sweetness, a vibrant pop of color, and tender texture without becoming overcooked and mushy.
• Egg: A single whisked egg creates a beautiful egg wash. When brushed over the top puff pastry crust, it helps the dough achieve that irresistible, deep golden-brown hue and extra crisp texture during baking, making your pot pie look as good as it tastes.

Step-by-Step Guide to Your Delicious Veggie Pot Pie

Creating this satisfying Veggie Pot Pie is an enjoyable and straightforward process. Follow these detailed instructions carefully to bring this heartwarming comfort food classic to life in your kitchen. Remember to refer to the step-by-step photos above for visual assistance at each stage.

1. Prepare the Bottom Puff Pastry Crust: Begin by preheating your oven to a precise 400°F (200°C). Unfold one sheet of your thoroughly thawed puff pastry dough onto a lightly floured surface to prevent sticking. Using a rolling pin, gently and evenly roll the dough into approximately a 12-inch square. Carefully transfer and press this pastry sheet into an 8×8 inch square baking dish (or a 9-inch round pie dish), allowing the dough to extend slightly up the sides. Prick the entire bottom and sides of the dough thoroughly with a fork. This crucial “blind baking” step helps to prevent the crust from puffing up excessively and ensures it cooks evenly and crisply. Cover the pastry with a piece of aluminum foil, pressing it down gently to conform to the shape of the dough. Place the dish in the preheated oven and bake for 25 minutes. After baking, carefully remove it from the oven and gently remove the aluminum foil.
2. Cook the Aromatic Vegetables: While the bottom crust bakes, begin preparing the flavorful filling. Melt ¼ cup of unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is shimmering and melted, add the uniformly diced carrots, onions, and celery. Sauté these “aromatic” vegetables for about 4 minutes, stirring occasionally, until they begin to soften and release their fragrant oils, creating a foundational layer of flavor. Next, add the diced portobello mushrooms and freshly minced garlic. Continue cooking for an additional minute, stirring constantly, allowing the mushrooms to soften slightly and the garlic to become wonderfully fragrant without burning. Finally, incorporate the diced red potatoes and continue cooking for another 7 minutes, stirring periodically, until the potatoes start to tenderize.
3. Create the Creamy Filling Base: Evenly sprinkle ⅓ cup of all-purpose flour over the sautéed vegetables in the pan. Cook, stirring constantly and thoroughly, for 1-2 minutes, or until the flour starts to turn a light golden brown. This step creates a roux, which is a crucial base for thickening the sauce, and allows the flour to toast slightly, enhancing its flavor and removing any raw flour taste. Slowly pour 2 cups of vegetable broth into the pan in a steady stream, stirring continuously to seamlessly combine the flour-coated vegetables with the liquid, preventing any lumps from forming. Increase the heat on the stove to high and bring the mixture to a gentle simmer. Continue to stir frequently for 10-12 minutes as the sauce gradually thickens to a rich, creamy, and luxurious consistency.
4. Season and Finish the Filling: Once the filling has reached a thick and creamy texture, remove the skillet from the heat. Stir in 1 cup of frozen peas, 2 teaspoons of dried thyme, 1 ½ teaspoons of salt, and 1 teaspoon of freshly ground black pepper. Stir well to fully combine all the ingredients and distribute the seasonings evenly. At this stage, it’s important to taste the filling and adjust the seasoning as needed, adding more salt or pepper if desired, ensuring the flavors are perfectly balanced and to your liking.
5. Assemble the Pot Pie: As soon as the bottom puff pastry crust comes out of the oven, immediately spoon the warm, creamy vegetable pot pie filling directly into it. Spread the filling evenly across the crust using the back of a spoon or a spatula, ensuring it’s distributed uniformly.
6. Add the Top Pastry Crust and Bake: Roll out the second sheet of thoroughly thawed puff pastry dough on a lightly floured surface, making it slightly thinner than before, to achieve extra crispiness. Using a sharp knife or a pastry wheel, cut the dough into six equal strips. Carefully arrange and weave these strips over the vegetable filling, creating an attractive lattice top that allows steam to escape while baking. Gently tuck any excess dough inside the baking dish, or neatly trim any excess pastry dough that overlaps the sides of the baking dish to prevent burning. In a small bowl, whisk one egg to create a smooth egg wash, then brush it generously and evenly over the entire top layer of puff pastry. This will give your crust a beautiful, rich golden-brown color and a lovely sheen during baking. 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 crust is gloriously golden brown, beautifully puffed, and the filling is visibly bubbly around the edges, indicating it’s piping hot and perfectly cooked through.

Expert Tips for Pot Pie Perfection

Achieving a truly outstanding Veggie Pot Pie is within reach for any home cook, especially with these insider tips and tricks that ensure every component of your dish is perfect:

• Perfecting Your Puff Pastry: The secret to an incredibly crisp, flaky, and beautifully golden crust lies in proper handling and thawing of the puff pastry. Always remove the box of dough from the freezer, then remove the sheets of dough from their packaging. Allow them to thaw at room temperature for a minimum of 30-45 minutes before you begin any rolling or shaping. The dough should be pliable and easy to work with but still cold to the touch. Furthermore, during assembly, make sure to carefully trim any puff pastry dough from the bottom layer that overlaps the edge of the pan before blind baking the base crust. Excess dough will likely burn and become bitter, and it’s much easier to remove with a sharp knife before it goes into the oven rather than trying to clean it up afterward.
• Achieving Even Baking: For a pot pie with a uniformly cooked filling and a perfectly browned, crispy crust both top and bottom, always bake it on the middle rack of your oven. This position ensures optimal heat distribution, preventing the bottom from becoming soggy and the top from burning. It guarantees that the delicious, creamy filling is warm and bubbly throughout, while the puff pastry crust achieves its desirable crispy, golden finish.
• Mastering the Filling Flavor: Don’t hesitate to adjust the seasoning of your filling to taste. If you’re using a low-sodium vegetable broth, which is often recommended for better control, consider adding an extra ½ to 1 teaspoon of salt to ensure the filling is seasoned to perfection. Beyond salt and pepper, experiment with additional fresh or dried herbs like oregano, rosemary, fresh parsley, or sage (adding about 1-2 teaspoons) for an even richer aromatic profile that beautifully complements the medley of vegetables.
• Make-Ahead Marvel: The beauty of this recipe is its impressive flexibility for meal prep. The entire pot pie filling can be prepared up to 5 days in advance and stored securely in an airtight container in the refrigerator. This strategy significantly cuts down on active prep time on your baking day, making a homemade meal achievable even on busy evenings. However, it’s absolutely crucial NOT to assemble the entire pot pie (with the puff pastry dough) ahead of time. The moisture from the filling will inevitably make the pastry soggy and compromise its desired flaky texture when baked. Assemble just before baking for the best results.
• Gluten-Free Adaptation: For a delightful gluten-free vegetable pot pie, simply substitute cornstarch or a high-quality gluten-free all-purpose flour blend for the regular all-purpose flour in the filling. To complete the gluten-free transformation, pair this with readily available gluten-free puff pastry dough (brands like Schär offer excellent options) for a delicious, diet-friendly crust that doesn’t compromise on flavor or texture.

Unleash Your Creativity: Additions & Substitutions

One of the true joys of this Veggie Pot Pie recipe is its incredible versatility. It serves as a perfect base for customization, allowing you to incorporate your favorite vegetables, dietary preferences, or seasonal produce. Feel free to add or substitute any of the ingredients below to make each pot pie uniquely yours:

• Additional Vegetable Varieties:
  • Bell Peppers: For a burst of vibrant color and a sweet, mild flavor, dice any color bell pepper (red, yellow, orange, or green) to the same size as your onions and add them to the skillet with the initial sauté of carrots, onions, and celery.
  • Zucchini: For a lighter touch and added freshness, dice zucchini into small cubes and add it to the pan at the same time as the mushrooms. It cooks relatively quickly, so ensure it’s not overcooked.
  • Cauliflower & Broccoli: Diced florets of cauliflower or broccoli can be added with the mushrooms to boost the nutritional content and add delightful texture. They absorb the sauce beautifully.
  • Green Beans: Cut fresh or frozen green beans into ½-inch pieces and add them with the potatoes for extra crunch and vibrant green color.
  • Sweet Potatoes: For a touch of natural sweetness and a beautiful orange hue, you can either swap out all the red potatoes for diced sweet potatoes or use them in combination. Add them to the pan at the same time as the other potatoes.
  • White Button Mushrooms: If portobello mushrooms are hard to find, not to your taste, or you prefer a milder mushroom flavor, regular white button mushrooms, diced, work equally well.
  • Leafy Greens: For an extra boost of nutrients and a slight earthy flavor, stir in a generous handful of fresh spinach, kale (chopped with tough stems removed), or Swiss chard during the last few minutes of simmering the filling.
• Flavor Boosters:
  • Cheesy Goodness: For an extra layer of indulgent comfort, stir in a handful of shredded sharp cheddar, nutty Gruyère, or creamy Monterey Jack cheese into the hot filling just before spooning it into the crust. The cheese will melt beautifully into the sauce.
  • Extra Herbs: Don’t limit yourself to thyme! Other savory herbs like fresh or dried sage, rosemary, marjoram, or even a touch of tarragon are excellent companions to the other vegetables in the pot pie.
  • Nutritional Yeast: For a slightly cheesy, umami boost without dairy, add a tablespoon or two of nutritional yeast to the filling. This is a great option for vegan versions.
  • A Touch of Creaminess: For an even richer filling, stir in a splash of heavy cream, half-and-half, or full-fat coconut milk (for a dairy-free option) just before removing the filling from the heat.
• Spice It Up: If you enjoy a delightful kick, transform this classic comfort food into a zesty, flavorful dish reminiscent of a Cajun 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 along with the salt and pepper. This simple modification creates a fantastic vegetarian version of a famous spicy chicken pot pie.
• Vegan Considerations: To make this recipe completely vegan, substitute the unsalted butter with an equal amount of your favorite plant-based butter alternative, and ensure you use vegetable broth. For the egg wash, which is essential for browning, you can brush the top crust with a little plant-based milk (like almond or soy), olive oil, or even aquafaba (the brine from a can of chickpeas) for a golden finish. Always double-check that your chosen puff pastry brand is certified vegan, as some may contain butter or other dairy products.

Storage, Reheating, and Freezing for Future Feasts

This Veggie Pot Pie is not only incredibly delicious fresh from the oven but also handles storage and reheating exceptionally well, making it an ideal candidate for planned leftovers or future meal preparation. Knowing how to properly store and reheat your pot pie ensures that every serving is as delightful as the first.

• To Store Cooked Pot Pie: Once your pot pie has completely cooled down to room temperature in its baking dish, cover it tightly with aluminum foil or plastic wrap. It can then be safely stored in the refrigerator for up to 5 days. For ease of serving and storage, you can also transfer any leftover individual slices to separate airtight storage containers and place them in the fridge immediately after cooling.
• To Reheat for Optimal Crispy Crust: While reheating in a microwave or even an air fryer (for small pieces) is possible, the absolute best method to preserve that delightful crispy crust and ensure the filling is piping hot throughout is to use your oven.
  • Oven Reheating: Place individual slices or the entire pot pie (if reheating a larger portion) in an oven-safe dish. To prevent the crust from browning excessively, it’s best to cover it loosely with aluminum foil for most of the reheating time. Reheat at 400°F (200°C) for approximately 45 minutes, or until the filling is visibly bubbly around the edges and thoroughly heated through. You can remove the foil for the last 10 minutes if you desire an extra crisp crust.
  • Air Fryer Reheating (for small pieces): For a quick reheat of a single, small slice of pot pie, an air fryer can be effective. Place the slice in the air fryer basket and reheat at 400°F (200°C) for about 5-7 minutes. Be aware that while the crust will become delightfully crisp, the filling might be warm rather than piping hot, depending on the size of the slice.
• Freezing the Filling: Your Future Self Will Thank You: I enthusiastically recommend preparing a double batch of the pot pie filling and freezing half for later! This is a game-changer for quick, homemade meals, saving you significant time on a busy day.
  • How to Freeze Filling: To do this, simply double all the ingredients for the filling as instructed in the recipe. Once the filling is cooked, allow half of it to cool completely to room temperature. Transfer the cooled filling into a freezer-safe zipper bag, carefully removing as much air as possible, or into an airtight freezer-safe container. Label the bag or container with the date. The filling will maintain its quality and flavor in the freezer for up to 6 months.
  • How to Use Frozen Filling: When you’re ready to make another pot pie, simply transfer the frozen filling to the refrigerator to thaw overnight. For a quicker thaw, you can gently defrost it in the microwave using the defrost setting. Once thawed, proceed with preparing fresh puff pastry and assembling your pot pie as usual, following the baking instructions. This method ensures a fresh-tasting pot pie with minimal effort.

Frequently Asked Questions About Veggie Pot Pie

Can I make this Veggie Pot Pie vegan?

Absolutely! To make this recipe completely vegan, you’ll need to make a few simple substitutions. First, ensure your chosen puff pastry is dairy-free (many commercial brands are, but always check the ingredients list). Next, substitute the unsalted butter with an equal amount of a good quality plant-based butter alternative. For the egg wash, which is primarily for browning, you can brush the top crust with a little plant-based milk (like unsweetened almond or soy milk), a touch of olive oil, or even aquafaba (the liquid from a can of chickpeas) for a lovely golden finish.

What kind of baking dish is best for pot pie?

An 8×8 inch square casserole dish or a 9-inch round pie dish is ideal for this recipe, perfectly accommodating the volume of filling and the puff pastry sheets. Glass or ceramic dishes are excellent choices as they distribute heat evenly, promoting consistent baking, and are also easy to clean. Just ensure that whichever dish you choose is deep enough to hold the generous, creamy filling without overflowing.

Can I use homemade pie crust instead of puff pastry?

Yes, you can certainly use a traditional homemade pie crust if you prefer a different texture or enjoy making pastry from scratch! If opting for homemade pie crust, prepare your favorite savory pie dough recipe and follow similar instructions for blind baking the bottom crust to prevent it from becoming soggy. Then, use a second crust for the top, sealing it around the edges. The baking times might vary slightly depending on the thickness and type of your homemade crust, so keep a close eye on it during the final bake to ensure it’s golden brown and cooked through.

How do I know when the pot pie is fully cooked?

Your veggie pot pie is perfectly cooked when the top puff pastry crust is beautifully golden brown, wonderfully puffed, and looks irresistibly flaky. The filling should also be visibly bubbling around the edges of the dish, which is a clear indicator that it’s piping hot and heated through to the center. For extra assurance, especially if you’re concerned about the internal temperature, you can use an instant-read thermometer inserted into the center of the filling; it should register at least 165°F (74°C).

Can I add other plant-based proteins to the filling?

Definitely! If you’re looking to boost the protein content or add more textural variety to your pot pie, several plant-based options work wonderfully. Cooked brown or green lentils, chickpeas, cannellini beans, or even crumbled plant-based sausage can be added to the filling along with the vegetables. Just ensure these additions are pre-cooked or prepared according to their package directions before incorporating them into the sauce to avoid overcooking or undercooking in the final dish.

More Vegetarian Delights

If this delightful Veggie Pot Pie has awakened your craving for more hearty, wholesome, and comforting vegetarian meals, you’re in luck! Explore these other fan-favorite recipes that promise flavor and satisfaction:

• Garlic Mushroom Pasta
• Cheesy Pull Apart Rolls
• Corn Casserole
• Cajun Mac and Cheese
• Slow Cooker Vegan Chili
• Vegetarian Lasagna

Veggie Pot Pie Recipe

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A Hearty and Flavorful Vegetarian Comfort Food

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 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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 carefully 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 the 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.

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 ½ – 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)

• Calories: 957 kcal (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)

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