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Individual Veg Pot Pie
Sapana Behl
Individual Pot Pies
filled with vegetables cooked in a delicious sauce and topped with crispy and flaky puff pastry make them an irresistible savory pies.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
American
Servings
6
People
Equipment
Baking Tray
Ramekins
Saucepan
Ingredients
1x
2x
3x
1
cup
carrots
chopped
2
potatoes
cut in cubes
1
cup
mushrooms
sliced
1/4
cup
peas
1/4
cup
sweet corn
1/4
cup
leeks
I used scallions
1
onion
chopped
3-4
garlic cloves
minced
4
tablespoon
all-purpose flour
1/2
cup
milk
2
tablespoon
parsley
chopped
salt to taste
pepper to taste
1
teaspoon
vinegar
2
tablespoon
olive oil
half sheet frozen puff pastry
thawed
Instructions
Heat olive oil in a pan and add garlic and onions and leeks.
Saute until onions are fragrant.
Throw in carrots, potatoes, mushrooms, and cook until veggies are tender.
Add flour into the pan and coat the veggies with it. Stir and add milk, green peas, and sweet corn.
Cook until the sauce starts thickening. Season with salt and pepper.
Add vinegar and parsley and cook for a minute. Remove from heat and set aside.
Preheat oven to 350 °F and line a baking sheet with parchment paper.
Fill six ramekins with the pie filling. Cut the puff pastry to fit the ramekinsns.
Tuck in the edges. Place them on the prepared baking sheet.
Bake in preheated oven for about 15 to 20 minutes or until the pastry is golden.
Remove from oven and serve warm.
Notes
You may use any vegetables of your choice.
Adjust the seasonings as per your taste.
Keyword
easy pot pie, individual veg pot pie, veg pot pie, vegetarian pot pie
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