Vegetable Pot Pies - Global Chef Enterprises

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Vegetable Pot Pies

Vegetable Pot Pies

Makes 4 Pot Pies


2 sheets Puff Pastry, thawed and refrigerated

2 cups Vegetable Stock, homemade or store bought

8 Thyme Sprigs

2 Tbsp Fresh Thyme, chopped

4 Tbsp Extra-Virgin Olive Oil

1 medium Onion, chopped

1 cup Carrots, diced into ¼ inch cubes

1 cup Celery, sliced ¼ inch thick

1 cup Fresh or Frozen Peas (if frozen don’t thaw)

1 cup Zucchini, diced ¼ inch cubes

½ cup Dry White Wine

Kosher Salt

Black Pepper, freshly ground

3 Tbsp Unsalted Butter

3 Tbsp All-Purpose Flour



Place the ramekins on a baking sheet and set aside. Remove the pastry from the refrigerator and spread it out on a piece of parchment over a cool flat surface. Place one of the ramekins over the puff pastry and cut the pastry into the shape of the ramekin, leaving a 1-inch overhang all the way around. Place the pastry rounds on a plate, separated by parchment or plastic wrap, and cover with plastic wrap. Refrigerate until ready to use, for up to 24 hours.

In a large pot, combine the stock and thyme sprigs. Bring to a boil, cover, and reduce the heat to low. Let the stock cook for 15 to 30 minutes; remove and discard the thyme sprigs just before using the stock.

Meanwhile, pour 2 tablespoons of olive oil into a large skillet and place over medium-high heat. Add the onion and saute until translucent, 3 to 4 minutes. Add the carrots and celery and saute for 2 to 3 minutes. (If the pan needs more oil, add the remaining 2 tablespoons of olive oil.) Add the peas, zucchini, and chopped thyme. Saute for 2 to 3 minutes, until the zucchini is just cooked. 

Pour the wine over the vegetables and bring out a boil. Reduce the liquid by half. Season to taste with salt and pepper and set aside.

In a large saucepan, melt the butter over medium heat. Slowly sprinkle in the flour, stirring constantly with a whisk or a wooden spoon until the butter and flour form a thick paste. Continue to stir until the mixture turns golden and begins to bubble slightly over medium to low heat. Immediately ladle ½ cup of the hot stock into the flour mixture, whisking well to eliminate lumps. Increase the heat to medium high and continue to whisk and incorporate the stock, ½ cup at a time, until all the stock has been added and the sauce is bubbling and has thickened to the consistency of a thick soup. Remove from the heat. Taste and correct the seasoning, adding more salt and pepper if needed.

Preheat oven to 400F.

Pour the sauce over the vegetable mixture and gently combine with a wooden spoon. Fill each ramekin about three-quarters full with mixture.

Remove the pastry round from the refrigerator and place 1 round on top of each ramekin. Press the overhanging inch of pastry firmly against the side of the ramekin all the way around.

Bake for 20 to 25 minutes, or until the pastry has puffed and turned golden brown. Serve immediately.


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