Mini Veggie Pot Pie

These mini veggie pot pies have a rich, cozy flavor that’s perfect for chilly days. They’re delicious as a simple dinner, a comforting lunch, or even as a special side. They’re also a great way to use up extra vegetables in your fridge, and they add a warm, homemade touch to any meal!

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I ended up with an overstuffed crisper drawer of carrots, peas, and zucchini in a recent grocery haul, so I took it as a fun challenge to find new ways to use all those veggies. I’d already made soups and stir-fries, so I decided to try baking them into little pot pies. Honestly, they turned out even better than I expected. The creamy cashew-based filling, tender vegetables, and flaky puff pastry made the whole kitchen smell amazing, and made me realize the possibilities for these mini pies are endless!

Traditional pot pie is usually made with chicken, butter, and heavy cream. This version swaps in a silky dairy-free sauce, plenty of vegetables, and puff pastry on top for that classic golden, flaky crust. It feels just as comforting but a bit lighter and fully vegetarian (or vegan, if you choose a vegan pastry). And if you’re not into puff pastry, you can easily top them with biscuit dough instead for a rustic, cozy twist.

Why You’ll Love This Recipe

These Mini Veggie Pot Pies feel like tiny bowls of comfort wrapped in crisp pastry.

Creamy filling: Cashew milk and a touch of oat flour give the sauce a silky, rich texture that coats every vegetable.

Lots of vegetables: Broccoli, carrots, peas, celery, and onion come together in a colorful, hearty blend.

Simple to assemble: Puff pastry makes prep fast, and the pies bake beautifully with minimal effort.

Great for cold days: Warm, steamy, vegetable-packed pies make the perfect cozy meal.

Family friendly: The small size feels fun on the plate and works for adults, kids, and picky eaters.

Freezer friendly: You can assemble them ahead of time and bake them whenever you need an easy meal.

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Ingredients

For the Filling:

• 2 cups broccoli florets, chopped small
• 2 large carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 cup peas
• 1 tablespoon fresh thyme leaves
• 1 pinch nutmeg
• ½ teaspoon pepper
• 1 teaspoon salt
• 3 tablespoons vegan butter
• 1 tablespoon olive oil
• ¼ cup oat flour
• 2½ cups unsweetened cashew milk

For Assembly:

• 1 package puff pastry, thawed
• Egg wash or vegan egg wash

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Step by Step Instructions

1. Cook the Vegetables

Warm the olive oil and vegan butter in a pan until the butter melts. Add the onion and cook until it softens a little, then toss in the garlic so its aroma comes through. Mix in the carrots, celery, and broccoli and let everything cook together until the vegetables start to get tender.

2. Build the Creamy Base

Sprinkle in the oat flour and stir to coat the vegetables evenly. Slowly pour in the cashew milk, stirring as it thickens into a smooth sauce. Add peas, thyme, nutmeg, salt, and pepper. Let the mixture simmer gently until everything blends and the filling becomes rich and creamy.

3. Prepare the Puff Pastry

Roll out the thawed puff pastry on a lightly floured surface. Cut circles or squares that fit the top of your small ramekins or muffin pan wells. You can cut extra shapes to place on top for decoration.

4. Assemble the Mini Pot Pies

Spoon the creamy vegetable filling into the ramekins, leaving space at the top for the pastry to rise. Lay the pastry on top, pressing lightly around the edges to seal. Brush the surface with egg wash for a glossy finish.

5. Bake Until Golden

Place the pies on a baking sheet and bake at 400°F until the tops puff up and turn golden brown. The filling will bubble gently underneath, and the pastry will crisp into a beautiful, flaky crust.

6. Serve Them Warm

Let the pies cool for a few minutes, then serve them while the centers are still creamy and steamy. They taste wonderful on their own or with a simple green salad.

Tips and Variations

• Thicker sauce: Add a spoonful more oat flour if you want a thicker filling.
• Extra flavor: A splash of lemon juice brightens the filling nicely.
• Protein twist: Add chickpeas or white beans for extra heartiness.
• Veggie swap: Mushrooms, corn, or spinach work well in the mix.
• Make ahead: Assemble the pies, refrigerate them, then bake later in the day.
• Freezer option: Freeze unbaked pies, then bake directly from frozen.

Serving Suggestions

Mini Veggie Pot Pie fits into cozy dinners, relaxed lunches, or small gatherings. Serve them with a crisp green salad, roasted potatoes, or crusty bread to soak up the creamy filling. For a comforting meal, pair the pies with warm soup or sautéed greens.

When I make them for guests, I like placing the ramekins on small plates with fresh thyme on the side. It looks charming and makes the meal feel extra thoughtful.

Frequently Asked Questions

Can I make these without dairy?

Yes, vegan butter and cashew milk keep everything creamy without dairy.

Can I use regular milk?

Absolutely. Any unsweetened milk works.

Is puff pastry always vegan?

Many brands are. Check the package to be sure.

Can I thicken the filling more?

Add a little more oat flour or simmer a few minutes longer.

Can I use frozen vegetables?

Yes, they cook well and save time.

How long do leftovers last?

They stay fresh up to 3 days in the fridge. Reheat in the oven to keep the pastry crisp.

Final Thoughts

Mini Veggie Pot Pie brings together creamy vegetables and flaky pastry in the most comforting way. Every spoonful feels warm and satisfying, with soft vegetables wrapped in a silky sauce. The puff pastry adds a crisp top that makes each bite feel special.

I love how flexible the recipe feels too. You can switch the vegetables, adjust the seasonings, or prepare the pies ahead of time. However you make them, these little pot pies always feel cozy and homemade.