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Individual Veggie Pot Pies

  • Servings:

    Makes 4 pot pies as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    50 minutes

Ingredients

To make this recipe vegan, substitute an equal amount of vegetable oil for the butter and unsweetened almond or soy milk for the whole milk. Many brands of puff pastry are vegan; refer to the ingredient list to be sure. The pot pies can be prepared through step 4 and frozen to cook later. Wrap the uncooked pot pies tightly with plastic and freeze for up to 3 months. To reheat, remove the plastic and wrap each pie individually in foil. Place the covered pies on a baking sheet and bake at 350 degrees for 30 minutes, then remove foil and continue to bake until the pastry is puffed and golden, 30 to 40 more minutes.
1 (17-oz.) package puff pastry
2 Tbsp. unsalted butter
1 yellow onion, chopped
1 russet potato, peeled and cut into 1/2" pieces
Salt and pepper
1/3 cup all-purpose flour, plus more for rolling
2 cups low-sodium vegetable broth
1 cup whole milk
2 cups frozen Hannaford Mixed Vegetables
1 tsp. dried thyme
Individual Veggie Pot Pies

Directions

1. Remove puff pastry from freezer and let sit at room temperature until pliable and beginning to soften, 10 to 15 minutes.
2. Meanwhile, heat butter in a medium saucepan over medium-high until shimmering. Add onion, potato, and a pinch of salt and cook, stirring occasionally, until onion is softened and potato begins to brown, 5 to 7 minutes. Sprinkle flour over top and cook, stirring constantly, 1 minute.
3. Stir in broth and milk and bring to a boil. Continue to cook, stirring frequently, until consistency resembles heavy cream, about 5 minutes. Remove from heat and stir in frozen vegetables, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide filling among four 8-oz. oven- and freezer-safe ramekins or disposable foil containers and let cool completely.
4. Working quickly on a lightly floured surface, roll out puff pastry until flat and seams are sealed. Using a round pastry cutter or glass, cut out four circles slightly larger in diameter than ramekins and place on each pot pie; cut a few 1" slits in top of pastry.
5. Set ramekins on a baking sheet and bake at 350 degrees until filling is hot and pastry is puffed and golden, about 40 minutes. Serve immediately.
Source: Hannaford fresh Magazine, January-February 2023

Nutrition

Nutritional Facts
Servings Makes 4 pot pies
Base Nutrients
Calories 450 kcal (23%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (34%)
Saturated Fat 12 g (60%)
Cholesterol 20 mg (7%)
Sodium 330 mg (14%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 3 g (12%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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