These pies are everything you love about pot pie, except they’re vegetarian and mini! Featuring an assortment of fall root vegetables and crispy puff pastry crust, these pot pies are sure to wow at your Thanksgiving dinner.

Quick Info

⏱️ 45 min • 🍽️ 12 servings • ⭐ 94%

Nutrition

218 cal • 3g protein • 23g carbs • 12g fat

Tags

[Dairy-Free] • [Vegetarian] • [Appetizers] • [Brunch] • [Desserts] • [Dinner] • [Lunch] • [Sides]

Ingredients

• Nonstick cooking spray, for greasing
• 3 sheets of frozen puff pastry, thawed
• 2 tablespoons grapeseed oil
• 1 small yellow onion, diced (about 1 cup)
• ½ small celery root, peeled and diced (about 1 cup)
• 2 medium carrots, diced, (about 1 cup)
• 1 large parsnip, peeled and diced (about 1½ cups)
• 1 small sweet potato, peeled and diced (about 1½ cups)
• ¼ cup all-purpose flour
• 2 cups vegetable stock
• 1 teaspoon dried thyme
• 2½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 4-inch round cutter

Instructions Preview

1. Preheat the oven to 400°F (200°C). Grease …
2. Unroll the puff pastry and use a 4-inch (1…
3. Place half of the circles into the cavitie…

…and 5 more steps

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