Harvest Pot Pies Recipe | Vegetarian Times Skip to main content

Harvest Pot Pies

To turn this tasty dish into an even more elegant entrée, decorate it with delicate leaves made with scraps of puff pastry.



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2 Tbs. olive oil
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12 oz. button mushrooms, sliced
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1 medium onion, chopped (1 cup)
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3 stalks celery, diced (about 1 cup)
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3 cloves garlic, minced (1 Tbs.)
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1 Tbs. chopped fresh thyme
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½ cup dry white wine
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1 lb. butternut squash, cubed
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5 small red potatoes, sliced
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½ lb. green beans, halved
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2 cups fresh or frozen corn kernels
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3 Tbs. cornstarch
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1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed


1. Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.

2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.

3. Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.

4. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.

5. Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.

Nutrition Information: 

11 g
Total Fat: 
20 g
Saturated Fat: 
5 g
62 g
483 mg
7 g
7 g
Serves 8

Comments on this Recipe

No flavor? Added salt and pepper and some other herbs to try to make it have some sort of taste

Everyone liked this hearty meal. A few changes, though - added salt and pepper, and made a biscuit topping (not gluten-free). Baked in a lovely casserole dish, it was perfect on on snowy night!

These puff pastrys....all i can find have partially hydrogenated oils in them....this cant be good!? Like the idea of making your own topper.

These taste awful; it was like eating plain vegetable water. If you plan on making them, be generous with salt and pepper, then add some basil, rosemary and sage. I also added an extra tablespoon or so of whole-wheat flour to help thicken it to more of a 'chowder' consistency rather than a soup. If you're concerned about preservatives, a homemade top would work fine. Otherwise, the Pepperidge Farm puff pastry sheets were a delicious addition.

I LOVED this recipe! Even the meat eaters in my family loved it too! Tweaked the seasonings & added some hot sauce for some heat. Next time I make this, I'm going to add some seasoned TVP and use pumpkin instead of butternut squash (since a friend gave us a large pumpkin). Was also thinking that a cornbread topping would be really great. Thanks for a great recipe!

Where can I get vegan puff pastry sheets?

Fabulous!!! I have made this often!!