American · savory pie
Individual Vegetable Pot Pies
Peas, carrots, mushrooms, and potatoes bake in a creamy herb sauce beneath individual rounds of flaky pastry.
Cook
Make dinner
- 01
Heat the oven to 400°F. Melt butter in a deep skillet and cook mushrooms until browned, 6 minutes. Add peas, carrots, potato, thyme, and 1/2 teaspoon salt.
- 02
Stir in flour, then gradually add broth and milk. Simmer until the potato is tender and the sauce thickens, 10 to 12 minutes.
- 03
Divide the filling among four 12-ounce oven-safe bowls. Cut puff pastry into four rounds slightly larger than the bowls and place one over each filling.
- 04
Crimp the edges, cut a steam vent, and brush with egg. Bake on a sheet pan until deeply golden and bubbling, 18 to 22 minutes.
Make it work
Useful swaps
- Use refrigerated pie crust instead of puff pastry.
- Unsweetened oat milk and dairy-free pastry make the filling dairy-free.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
