How to Make Vegetarian Pot Pie with Puff Pastry Crust - A Step-by-Step Guide

Vegetarian Pot Pie with Puff Pastry Crust is a hearty and comforting dish that's perfect for a cozy night in or a gathering with friends and family. This recipe takes the classic pot pie and gives it a delicious vegetarian twist, making it a great option for those looking for meat-free meals without sacrificing flavor and satisfaction.

The star of this dish is the flaky and buttery puff pastry crust that perfectly complements the savory and creamy vegetable filling. From the first bit...

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Ingredients

  • extra-virgin olive oil cooking spray
  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon rubbed sage
  • ½ teaspoon ground sweet paprika
  • ⅛ teaspoon cayenne pepper
  • 1 cup chopped fresh spinach
  • 2 tablespoons chopped fresh parsley
  • ¼ cup all-purpose flour
  • 2 cups frozen mixed vegetables
  • 1 (14.5 ounce) can vegetable broth
  • 3 tablespoons nutritional yeast
  • 1 sheet frozen puff pastry, thawed

Information

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart souffle or other baking dish with cooking spray.
  • Melt butter in a large, nonstick skillet over medium heat until bubbly. Add onion and cook until it begins to turn translucent, 2 to 3 minutes. Add mushrooms and cook until they begin to soften and release a little moisture, about 4 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  • Stir in Italian seasoning, salt, pepper, sage, paprika, and cayenne. Stir in spinach and parsley; cook until spinach is just wilted, about 1 minutes. Add flour and stir until flour is coated in butter and seasonings; continue to cook and stir for 2 minutes. Stir in frozen vegetables and vegetable broth; bring to a boil. Cook until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in nutritional yeast.
  • Pour mixture into the prepared dish. Place puff pastry sheet over top, allowing it to drape over the sides of the dish. Use a fork to poke several holes in the top of the pastry, then spray with cooking spray. Place the baking dish on a sheet pan.
  • Transfer to the preheated oven and bake until the top is nicely browned, 25 to 30 minutes. Allow to cool for about 15 minutes before serving.
  • Nutrition

    379 cal.

    • Total Fat: 24g
    • Saturated Fat: 9g
    • Cholesterol: 20mg
    • Sodium: 714mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 9g
    • Vitamin C: 11mg
    • Calcium: 42mg
    • Iron: 3mg
    • Potassium: 338mg