The Best Mini Vegetable Pot Pies Recipe
After I became a vegetarian on a whim three years ago, two of my sisters-in-law bought me vegetarian cookbooks for Christmas and I went to work on finding new favorite dinners. One of the recipes, mini veggie pot pies, became a monthly staple after I made a few modifications. Like most pot pies, it’s not the fastest, so it’s best for weekends or an evening where I don’t have anything going on. It’s a perfect fall and winter comfort meal, and it has the additional benefit of being really cute. One pot pie is usually not enough for me but two pot pies is usually too much, so I like to serve it with a side like roasted broccoli or baked beans.
The original recipe is from Taste of Home, but mine has a few modifications to make it a little easier and slightly healthier.
Pros: these are amazing and aren’t that much work to prep
Cons: it makes an unfortunate number of dishes
Approximately 523 calories per mini pot pie
Ingredients
3 Tbsp butter
1 white onion, diced
2 garlic cloves, minced
6 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
3 cups vegetable broth
1 bag of (frozen) mixed vegetables, thawed (I microwave it for 4 minutes)
1 standard (15 oz) can of garbanzo chickpeas, drained and rinsed
1 1/4 cups of frozen cubed hash browns
3/4 tsp Italian seasoning
1 sheet of pre-made refrigerated pie crust (I use Pillsbury)
- Tools
Fork
Optional: rolling pin
Directions
- Place pre-made pie crust on the counter (still in package is fine) to start thawing – this will make it easier to work with when needed.
- Add 3 Tbsp butter to large saute pan or saucepan on medium-low heat. One melted, add diced onion and saute for several minutes, until translucent.
- Add minced garlic and saute for another minute.
- Add 6 Tbsp of flour, 1/2 tsp salt, and 1/4 tsp pepper. Stir until onions are coated.
- Add 3 cups of vegetable broth and bring to a boil while stirring. Continue to stir until thick, around 2-3 minutes after it’s boiling.
- Reduce heat to low and add chickpeas, mixed veggies, hash browns, and Italian seasoning. Stir until mixed and turn off heat.
- Preheat oven to 400F. Line baking sheet with foil, fill ramekins with pot pie filling from saute pan, and place filled ramekins on foil-lined baking sheet.
- Unroll pre-made pie crust on parchment paper and cut into four quarters. Shape each quarter into a circle by folding along the edges under and shaping by hand, like in the photo below. You can use a rolling pin if needed, but shouldn’t be necessary.
- Cover the four filled ramekins (step 7) with the four circles of pre-made pie crust. It’s okay if it doesn’t completely cover the ramekin. Use a fork to “crimp” the edges (press the fork around the edges) and use a knife to cut an “x” in the middle of each pie crust.
- Bake at 400F for 25-30 mins (I usually do 30 mins). The crust should be golden.
- After removing the pot pies from the oven, use a large flat spatula and fork or oven mitts to carefully lift each pot pie from the baking sheet and place each on a plate to cool. Let sit on the plates for at least 10 minutes before serving, and they will most likely need additional cooling time once you start cutting into them. They stay very hot for longer than I always expect.
