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Mini Vegetarian Pot Pies | Dietitian Debbie Dishes

Mini Vegetarian Pot Pies

A vegetarian friendly version of one of the ultimate comfort food dishes - pot pie. These mini vegetarian pot pies are perfect for chilly fall or winter evenings.
Course Entree
Cuisine Vegetarian
Keyword mini pot pie, vegetable pie
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 mini pies
Calories 408kcal
Author Deborah Davis


  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 6 ounces button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 rutabaga, chopped (can sub potato)
  • 1 cup frozen peas
  • 2-3 stalks celery, chopped chopped
  • 2 1/2 tablespoons all purpose flour
  • 2 cups vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Dash sea salt and black pepper
  • 1/2 14 oz container of puff pastry


  • Two to three hours before you plan to make this dish, put the puff pastry into the fridge to thaw.
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large stock pot, melt the butter. Add the onions, carrots, and mushrooms. Stir and cook over medium heat for about 5 minutes or until onions are translucent and mushrooms begin to shrink.
  • Stir in the minced garlic and cook another minute. Add the rutabaga, peas, and celery and stir. Let cook another 2-3 minutes.
  • Sprinkle flour over the vegetables in the pot and stir to coat. Pour in the vegetable broth and bring to a gentle simmer. Let pot simmer for 7-10 minutes. The liquid in the pot should begin to thicken.
  • Stir in the oregano, thyme, salt, and pepper. Allow to simmer another 1-2 minutes and turn off the heat.
  • Arrange 3 or 4 small ramekins onto a baking sheet.
  • Add flour to countertop or work surface and roll out your puff pastry. You'll need about 1/2 of the package for this recipe. Cut into squared that are the diameter of your ramekins. (Mine were about 5 inches.)
  • Evenly divide the vegetable filling between each of the ramekins. Top with a sheet of puff pastry. Poke 4 small holes into the middle of the puff pastry to allow steam to escape while cooking.
  • Bake for 30-35 minutes or until filling is bubbly and the puff pastry is golden brown.


Serving: 1pie | Calories: 408kcal | Carbohydrates: 45g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 661mg | Potassium: 698mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5819IU | Vitamin C: 44mg | Calcium: 83mg | Iron: 3mg