Individual Vegetarian Pot Pie Recipe

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Individual Vegetarian Pot Pies Fork in the Kitchen

4 hours ago Forkinthekitchen.com Show details

5 1/2 Tablespoons all-purpose flour. 4 cups vegetable stock. 1 1/2 cups frozen pea and carrot blend or 3/4 cups of each separate. 1 cup frozen corn. 1 …

1. Fork In The Kitchen
2. 12 reviews
3. 35 min · 455 cals · 6 servs
4. Yummly.com
5. 35 min · 700 cals · 6 servs
6. The Pretty Bee
7. 25 reviews
8. 1 hr 10 min · 470 cals · 5 servs
9. Itsavegworldafterall.com
10. 1 review
11. 50 min · 657 cals
12. Pinterest.com
13. 1 review
14. 50 min · 6 servs
15. Dietitian Debbie
16. 7 reviews
17. 718 cals · 4 servs
18. Good Food
19. 45 min · 6 servs
20. Go Dairy Free
21. 1 hr 5 min · 648 cals · 6 servs
22. Tasty Kitchen
23. 1 hr 20 min · 262 cals · 4 servs
24. Wildernessfamilynaturals.com
25. 2 hr 15 min · 805 cals · 4 servs
26. Vegetarian Ventures
27. 336 cals · 4 servs
Rating: 5/5(1)
Category: Dinner
Servings: 6
Total Time: 35 mins

Category: best vegetable pot pie recipeShow Details

Mini Vegetarian Pot Pies Recipe Food.com

9 hours ago Food.com Show details

Preheat oven to 375. Precook lima beans according to package directions, until almost done, then add remaining frozen veggies and cook 2 minutes longer. Drain. While the beans are cooking, saute the onions in butter, until almost clear, add garlic and saute a bit longer. Mix in flour and spices and stir vigorously until all flour is mixed inches.

Servings: 8
Total Time: 30 mins
Category: One Dish Meal
Calories: 392 per serving

Category: creamy vegetable pot pie recipeShow Details

Vegetarian Pot Pie Recipe Aida Mollenkamp Food Network

5 hours ago Foodnetwork.com Show details

Deselect All. 1 tablespoon unsalted butter. 2 small heads fennel, finely chopped (about 3 cups) 1/2 medium yellow onion, finely chopped. 2 medium carrots, …

Reviews: 119
Difficulty: Easy
Category: Main-Dish
Steps: 6
1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
3. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
4. Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Category: best vegetarian pot pie recipeShow Details

Veggie Pot Pie Recipe Allrecipes

5 hours ago Allrecipes.com Show details

Season with salt and pepper. Step 3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables,

Rating: 5/5(484)
Calories: 469 per serving
1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

Category: Pepper Recipes, Vegetable RecipesShow Details

Mini Veggie Pot Pies Recipe by Tasty

4 hours ago Tasty.co Show details

Estimated values based on one serving size. Preparation. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper. Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles. Place half of the circles into the cavities of the prepared muffin

Rating: 92%(24)
Total Time: 45 mins
Category: Appetizers
Calories: 547 per serving
1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray. Line a baking sheet with parchment paper.
2. Unroll the puff pastry and use a 4-inch (10 cm) round cutter to cut out 24 circles.
3. Place half of the circles into the cavities of the prepared muffin tin. Place the remaining 12 circles on the prepared baking sheet and refrigerate until ready to bake.
4. Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion, celery root, and carrots and cook until tender, about 10 minutes. Add the parsnip, sweet potato, and flour and stir to coat the vegetables with the flour.

Category: Baking Recipes, Muffin RecipesShow Details

Mini Vegetarian Pot Pies Dietitian Debbie Dishes

4 hours ago Dietitiandebbie.com Show details

In a large stock pot, melt the butter. Add the onions, carrots, and mushrooms. Stir and cook over medium heat for about 5 minutes or until onions are translucent and mushrooms begin to shrink. Stir in the minced garlic and cook another minute. Add the rutabaga, peas, and celery and stir. Let cook another 2-3 minutes.

Cuisine: Vegetarian
Estimated Reading Time: 4 mins
Category: Entree
Total Time: 1 hr 45 mins

Category: Peas RecipesShow Details

Mini Vegetarian Pot Pies — Flourishing Foodie

3 hours ago Flourishingfoodie.com Show details

MINI VEGETARIAN POT PIE RECIPE. makes 4 individual pot pies (4 - 8. oz ramekins) notes: if you do not have any ramekins, you can make a larger version in a casserole dish. If you don't have access to . Quorn Chicken Tenders, sub in tofu, tempeh, or any other vegetarian protein. You could also try tuna. INGREDIENTS. 1 potato, peeled and chopped

Estimated Reading Time: 6 mins

Category: Chicken Recipes, Potato RecipesShow Details

Individual Vegan Pot Pies. The Pretty Bee

1 hours ago Theprettybee.com Show details

Reduce the heat to medium. Add the full fat coconut milk, garlic powder, onion powder, salt, pepper, and paprika. Stir to combine. Add the corn kernels and peas and cook until heated …

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Entree
Calories: 470 per serving
1. Make the crust: Place the gluten free flour blend, salt, and vegan butter spread in a bowl and use a pastry cutter to mix together until it looks like coarse crumbs. Add the water a little at a time until the dough comes together.
2. Pat the dough into a disc and wrap with plastic wrap. Place in the refrigerator while you make the rest of the recipe.
3. Place the onion, celery, carrots, and vegan buttery spread in a pot and cook over medium heat until softened, about 10-12 minutes.
4. Add the mushrooms, potatoes, and vegetable broth. Bring to a boil, then reduce heat to medium high. Cook until the potatoes are tender, about 10 minutes.

Category: Peas Recipes, Pepper RecipesShow Details

1Hour Vegan Pot Pies Minimalist Baker Recipes

Just Now Minimalistbaker.com Show details

Preheat oven to 425 degrees F (218 C). Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and …

Ratings: 202
Calories: 307 per serving
Category: Entree
1. Preheat oven to 425 degrees F (218 C).
2. Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes.
3. Add the flour and stir with a whisk, then slowly whisk in the broth.
4. Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.

Category: Recipe for HealthShow Details

Mini Vegetable Pot Pie Easy and Delicious Bake Recipe

Just Now Revisfoodography.com Show details

Heat a pan and melt the butter. Add the onion, garlic and saute until translucent. Add the carrot, potato and cauliflower and saute for a minute. Add the all purpose flour and saute

Estimated Reading Time: 3 mins
Total Time: 45 mins

Category: Potato RecipesShow Details

Mini veggie pot pies Plum Organics

5 hours ago Plumorganics.com Show details

Heat olive oil in large skillet over medium-high heat. Sauté onion for 2 minutes, adding sea salt while cooking. Add carrot and sauté with onions for 2-3 minutes. Add zucchini to pan and sauté for an additional 2-3 minutes. Add herbs and cook with vegetables for 1 minute. Remove pan from heat and add two Plum pouches plus the frozen peas.

Estimated Reading Time: 2 mins

Category: Peas Recipes, Vegetable RecipesShow Details

Mini Vegetarian Pot Pies It's a Veg World After All®

8 hours ago Itsavegworldafterall.com Show details

Preheat the oven to 400 degrees F. Grease six ramekins (see notes below about sizing) and place on a baking sheet. In a large Dutch oven or pot over medium heat, heat one tablespoon of …

Ratings: 1
Category: Main Course, Side Dish
Cuisine: American
Total Time: 50 mins
1. Remove the puff pastry from the freezer to thaw at room temp. Preheat the oven to 400 degrees F. Grease six ramekins (see notes below about sizing) and place on a baking sheet.
2. In a large Dutch oven or pot over medium heat, heat one tablespoon of butter. Add the onion, garlic, rosemary, thyme, salt, and pepper. Cook for a few minutes until the onion starts to soften. Add the rest of the butter, let it cook for a minute or two until melted, then stir in the flour until the veggies are coated.
3. Pour the milk into the pot, and whisk until the flour has dissolved. You will start to feel the mixture thicken as your stir. Pour in the veggie broth, and add the diced potatoes and frozen veggies. Simmer over medium-low heat for 10 minutes (there should be a very gentle boil going), stirring frequently, until the mixture is thickened like a pot pie filling and potatoes begin to soften. Note: the potatoes will not be fork-tender; they finish cooking in the oven. Taste and adjust seasonings as desired.
4. Ladle the filling into the greased ramekins, being careful not to overfill them. Slice the puff pastry into six squares, and make a few slits in the top of each pastry for steam to escape. Place a square on top of each ramekin, and carefully fold it around the edges. Depending on the size of your ramekins, you may need to cut an extra slice of puff pastry and combine it with the square to fully cover the ramekin. If your puff pastry did not thaw completely, place it on the ramekins and let it sit for a few minutes. The steam from the filling will help soften it and make it easier to bend.

Category: Baking RecipesShow Details

Vegetable Pot Pie Recipe Simply Recipes

6 hours ago Simplyrecipes.com Show details

Meanwhile, prepare the vegetable filling. Cook the vegetables: Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add …

Rating: 4.6/5(22)
Total Time: 1 hr 10 mins
Category: Dinner, Comfort Food, Kid-Friendly
Calories: 584 per serving

Category: Vegetable RecipesShow Details

Individual Vegan Pot Pie with Tofu My Darling Vegan

7 hours ago Mydarlingvegan.com Show details

Home » Recipes » Vegan Dinner Recipes » Vegan Entrées » Vegan Pot Pie with Tofu. Vegan Pot Pie with Tofu. by Sarah McMinn / Posted: November 6, 2017 / Updated: September 30, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Main Course, Main Dish
Calories: 188 per serving
1. Prepare pie crusts. If you are using store-bought, remove crusts from packaging and let thaw for at least 1 hour before using. This will make the dough more moldable when it's time to top the pot pies. Follow these instructions for a homemade pie crust. Once your pie crust is ready, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about 1/8" thick and you have two circles about 12" across. Place the top crust in the refrigerator to chill. Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator while making the filling.
2. Preheat the oven to 375F.
3. Pat the tofu dry and cut it into 1/2″ cubes. Add 1 tablespoon of oil to a large skillet (at least 10") over medium-high heat. Test the hotness of the oil by adding a couple of drops of water to the pan. It should immediately sizzle. Add the tofu and sauté for about 5 minutes, stirring often, until the tofu is brown on all sides. Remove from heat and set aside.
4. Clean out the skillet and return to heat. Add the remaining oil. Once hot, add onions to the skillet. Sauté for 5 minutes until translucent and fragrant. Add potatoes, peas, carrots, and mushrooms and sauté for another 3-4 minutes to thaw the peas and carrots.

Category: Dinner Recipes, Vegan RecipesShow Details

Mini Vegetable Pot Pies Recipe Goop

9 hours ago Goop.com Show details

Season with salt and pepper and cool. Transfer to a large mixing bowl and add the herbs. Mix to combine. 3. Fill the half-baked tartlet shells with the vegetable mix 3/4 full. Pour the thickened vegetable

Servings: 24
Category: Appetizer & Snack Recipes
1. For the dough: combine the flour, salt and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color (about 4 to 5 minutes). Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough). Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Roll out the dough to 1/8" thick and cut out 2 1/2" circles large enough to fit inside the mini aluminum pie tins. Press the sides to form to the wall of the tins. Fill the shells with uncooked beans such as chickpeas to prevent the dough from bubbling. Place in a 375°F oven and cook for about 20 minutes until the dough is half way cooked and lightly colored. Allow to cool.
2. In the meantime, prepare the vegetable filling. Sauté seasonal vegetables over medium heat using a small amount of canola oil until soft. Season with salt and pepper and cool. Transfer to a large mixing bowl and add the herbs. Mix to combine.
3. Fill the half-baked tartlet shells with the vegetable mix 3/4 full. Pour the thickened vegetable broth inside to the top.
4. Pull out the puff pastry circles and brush with egg wash. Place the egg washed side down over the shells and crimp the edges to seal with a small fork.

Category: Pepper Recipes, Vegetable RecipesShow Details

Mini Vegetable Pot Pies Recipe — REDUCETARIAN FOUNDATION

Just Now Reducetarian.org Show details

2 store bought vegan pie crusts or your favorite vegan pie crust recipe. 2 tbsp vegan butter (melted) Instructions: Preheat oven to 400 degrees F. Heat a large pot or dutch oven over medium-low heat. Add olive oil then onion, celery, garlic and thyme. Cook for 3-4 minutes. Add potatoes and cook on medium heat for 7 more minutes.

Estimated Reading Time: 4 mins

Category: Potato Recipes, Vegan RecipesShow Details

Veggie Pot Pie Weelicious

5 hours ago Weelicious.com Show details

1. Preheat the oven to 400F. 2. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies

1. 1. Preheat the oven to 400F.
2. 2. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft. 3. Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes. 4. Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine. 5. Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft. 6. Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation. 7. Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.

Category: Egg RecipesShow Details

Mini Vegetable Pot Pies Cup of Jo

2 hours ago Cupofjo.com Show details

Add the frozen vegetables and vegetable broth to the pot. In a small bowl, mix the flour and 2 tbsp of cold water into a paste. Add a few tbsp. of the cooking broth to the paste and stir. Add the flour mixture to the pot and combine. Simmer on medium heat, stirring occasionally, until the broth begins to thicken to the consistency of gravy.

Estimated Reading Time: 3 mins

Category: Vegetable RecipesShow Details

Vegetable Pot Pie Recipe Ina Garten Food Network

9 hours ago Foodnetwork.com Show details

Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes

Rating: 5/5(72)
Author: Ina Garten
Cuisine: American
Category: Main-Dish
1. Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
2. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
3. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
4. Preheat the oven to 375 degrees F.

Category: Recipe for HealthShow Details

Mini vegetable pot pie: Perfect for the holidays Cadry's

9 hours ago Cadryskitchen.com Show details

Blend until it is completely smooth, a thick cashew cream. Set aside. . Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion in oil for about 5 minutes, until it has softened …

Ratings: 8
Category: Entree
Cuisine: American, Vegan
Total Time: 1 hr 17 mins
1. In a large mixing bowl, use a fork to combine all purpose flour with salt and dried rosemary. Add non-dairy butter. Using your fingers, fully combine the flour with the non-dairy butter until it has the texture of small pebbles.
2. Preheat oven to 400 degrees.

Category: Soup RecipesShow Details

Vegetarian Pot Pie (Easy! No Fuss!) Choosing Chia

1 hours ago Choosingchia.com Show details

This recipe can be made into individual mini pot pies or one large pot pie. The recipe will stay exactly the same, so the choice is up to you! How to Make this Veggie Pot Pie Recipe: Chop up all your veggies. Sautee them in a pan with seasoning and liquid. Add the veggie

Rating: 5/5(5)
Calories: 356 per serving
Category: Main
1. Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
2. Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
3. Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
4. Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.

Category: Egg Recipes, Seasoning RecipesShow Details

Mini Pot Pies PlantBased on a Budget

3 hours ago Plantbasedonabudget.com Show details

Instructions. Preheat the oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles as pictured. Add the veggies and tofu (if using) to the gravy and let them cook for 5 minutes. Spoon the gravy vegetable mixture …

Cuisine: American
Category: Dinner
Servings: 12
Total Time: 30 mins

Category: Cake Recipes, Cupcake Recipes, Egg Recipes, Vegetable RecipesShow Details

Vegetable Pot Pies Recipe Vegetarian Times

9 hours ago Vegetariantimes.com Show details

Cut into 8 4-inch rounds. 4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown.

Servings: 8
Calories: 244 per serving
Category: Entrees

Category: Baking RecipesShow Details

Mini Vegan Vegetable Pot Pie Recipe World of Vegan

Just Now Worldofvegan.com Show details

Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video. Boil the water and bouillon cube until a broth …

Reviews: 5
Total Time: 453184 hrs 14 mins
Category: Appetizer
1. Preheat oven to 375 degrees. Line a greased cupcake tin with dough triangles as demonstrated in the video.
2. Boil the water and bouillon cube until a broth forms, then set it aside.
3. Over medium heat, pour oil and onion into a small sauce pan and cook until the onions become translucent. Lower the temperature, add flour and stir until your roux has a smooth consistency. Add water and bouillon cube and stir over low heat until it thickens into a delicious gravy. Set aside.
4. Spoon a small amount of frozen veggies and gravy into each dough-lined cupcake tin (careful not to over-fill) and wrap the dough to cover the top.

Category: Cake Recipes, Cupcake RecipesShow Details

Mini Chicken and Veggie Pot Pies Recipe Pillsbury.com

3 hours ago Pillsbury.com Show details

Heat oven to 375°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place ramekins on cookie sheet. 2. In 3-quart …

Servings: 8
Total Time: 1 hr 40 mins
Category: Entree
Calories: 514 per serving
1. Heat oven to 375°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place ramekins on cookie sheet.
2. In 3-quart saucepan, melt butter over medium heat. Add leeks and cook 3 minutes or until tender. Sprinkle with flour; cook, stirring constantly, 3 minutes. Stir in chicken broth. Heat to boiling. Stir in chicken, potatoes, carrots, parsley, salt and pepper. Remove from heat.
3. On lightly floured surface, cut 8 (4-inch) circles from puff pastry. 4 Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry and crimp edges. Brush with beaten egg.
4. Bake on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes before serving.

Category: Baking RecipesShow Details

Easy Mini Pot Pies Averie Cooks

7 hours ago Averiecooks.com Show details

Easy Mini Pot Pies. Prep Time 10 minutes. Cook Time 23 minutes. Additional Time 2 minutes. Total Time 35 minutes. These are the easiest and fastest pot pies ever with only three main ingredients: an 8-count tube of refrigerated biscuits, a can of condensed soup, and a frozen vegetable

Servings: 8
Total Time: 35 mins
Category: 30-minute Meals
Calories: 415 per serving
1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with cooking spray or floured cooking spray; set aside.
2. Open biscuits and flatten 1 biscuit between palms so it’s the size of an average pancake, about 5 inches in diameter.
3. Place flattened biscuit in prepared pan, pressing it down firmly into base and around sides. Repeat with 7 remaining biscuits. Tip – Biscuits rise and puff in oven and I recommend staggering biscuits in pan since you’ll have 4 extra empty cavities; set pan aside.
4. To a large bowl add the vegetables, soup, optional chicken, optional salt and pepper, and stir to combine.

Category: Biscuit Recipes, Soup Recipes, Vegetable RecipesShow Details

Easy vegan mushroom pot pies recipe Rhubarbarians

5 hours ago Rhubarbarians.com Show details

Easy vegan chicken pot pies. This vegan pot pie recipe is just one of the amazing recipes from Great Vegan Meals for the Carnivorous Family by Amanda Logan. Amanda is the powerhouse behind My Goodness Kitchen, a food blog focusing on vegan recipes that even carnivores will love.. You can purchase Great Vegan

Rating: 5/5(18)
Total Time: 1 hr
Category: Main Course
Calories: 461 per serving
1. Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of the mushroom to shred the "meat" (this is easier if you lay the mushroom down.) Place in a bowl and gently stir in the tamari, then set aside.
2. Melt the vegan butter in a large pan over low to medium heat and add the onion, carrots, celery and garlic. Cook for around 5 minutes or until the vegetables are tender. Stir in the flour and cook for another 3 minutes, stirring occasionally. Add the vegetable stock, thyme, and bay leaves and stir in the milk, pepper, and sea salt. Bring the mixture to a simmer. Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency. Remove from the heat, stir in the peas and set side while you prepare the puff pastry.
3. Preheat the oven to 420 degrees F.
4. To prepare the pastry, place a ramekin or pie pot upside down on the thawed pastry and cut a circle a half-inch larger than the dish lip. Repeat with other ramekins. Fill each ramekin with pie filling before laying the pastry over the top. Gently press the edges of the pastry to the side of the ramekin and cut a small slit in the center of each pastry top. Brush a small amount of dairy-free milk on top (not the sides) of the pastry and place the pies in the oven for 15 minutes or until the pastry top is golden.

Category: Chicken Recipes, Food Recipes, Vegan Recipes, Meals RecipesShow Details

14 Scrumptious & Savory Vegetarian Pies

7 hours ago Ohmyveggies.com Show details

Vegan Chickpea Pot Pie These mini veggie and chickpea-stuffed pies from Making Thyme for Health are topped with easy (but delicious!) phyllo crusts. Get Recipe

Reviews: 1
Estimated Reading Time: 2 mins

Category: Egg Recipes, Vegan RecipesShow Details

Individual Chicken and Vegetable Pot Pies Good Life Eats

7 hours ago Goodlifeeats.com Show details

Heat 2 tablespoons oil in large skillet over medium heat. Add onion and garlic; cook until soft, about 6 minutes. Add mushrooms, carrots, peppers, and celery; sauté for about 4 minutes. Add …

Cuisine: American
Total Time: 1 hr 45 mins
Category: Main Dish
Calories: 261 per serving
1. Prepare according to recipe instructions. Find recipe here: All Butter Pie Crust: Perfect Pie Crust Recipe
2. Prepare according to recipe instructions. Find recipe here: All-Purpose Shredded Crock-Pot Chicken. Prepare only half of what the original recipe indicates. Shred and set aside in a bowl.
3. Heat 2 tablespoons oil in large skillet over medium heat. Add onion and garlic; cook until soft, about 6 minutes. Add mushrooms, carrots, peppers, and celery; sauté for about 4 minutes. Add to bowl with chicken; mix in green onion, sun-dried tomatoes, rosemary, and pepper.
4. Add butter to a large saucepan and melt over medium hit. Whisk in flour for two minutes. Add flour; whisk 2 minutes. Gradually whisk in chicken broth and then milk. Stir in chicken base. Bring the mixture to a boil and season to taste with salt and pepper. Stir into chicken and vegetable mixture.

Category: Pepper RecipesShow Details

The tastiest veggie pot pie recipe WHAT the HECK do I

1 hours ago Whattheheckdoieatnow.com Show details

Absolutely delicious!!! It truly is the best veggie pie I’ve ever eaten! I made eight individual pot pies by preparing 1 1/2 times the filling recipe and using …

Estimated Reading Time: 6 mins

Category: Egg RecipesShow Details

Individual Chicken Pot Pies Made with Pie Crust (Makes 3

9 hours ago Crayonsandcravings.com Show details

ASSEMBLE POT PIES: Place dough in bottom of prepared baking dishes, add chicken filling, and top with pie crusts. Fold top pieces under onto itself and crimp the edges. Brush the …

Rating: 5/5(7)
Total Time: 50 mins
Category: Main Dishes
Calories: 1124 per serving
1. Preheat oven to 425 F. Spray sides and bottom of baking dishes with non-stick cooking spray.
2. Melt butter in a small pot over low heat. Stir in flour to make a smooth paste (this is called a roux).
3. In a separate pan, bring chicken broth to a boil. Lower heat to medium-high. Add roux, a tablespoon at a time, to the chicken broth, continually whisking. Continue whisking until the mixture is thickened.
4. Add milk, a little at a time, and continue stirring over heat until the mixture is smooth and has a pudding-like consistency. Do not allow to it get too thick as it will continue to thicken as it bakes in the crust. You can add more milk if it becomes too thick.

Category: Baking Recipes, Chicken RecipesShow Details

Low Calorie Vegetarian Pot Pie Recipe Image Of Food Recipe

3 hours ago Herewebuy.org Show details

Creamy vegetarian pot pie simply delicious whole30 vegan pot pie recipe keto and dairy mini vegetarian pot pies it s a veg world after all mini vegetarian pot pies it s a veg world after all healthy en pot pie easy and delicious wellplated. Related. Post navigation.

Category: Healthy Recipes, Keto Recipes, Vegan RecipesShow Details

Creamy vegetarian pot pie Simply Delicious

Just Now Simply-delicious-food.com Show details

Preheat the oven to 180°C/350°F. Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize. Add the broccoli, peas and water. Cover with a lid and …

Rating: 4.3/5(164)
Total Time: 1 hr
Category: Dinner, Side Dish
Calories: 264 per serving
1. Preheat the oven to 180°C/350°F.
2. Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
3. Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife. If there is a lot of liquid in the pan, drain before combining with the sauce.
4. Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.

Category: Peas RecipesShow Details

Recipe: Vegan Tofu and Vegetable Pot Pie Kitchn

3 hours ago Thekitchn.com Show details

Divide the tofu and vegetable mixture between the ramekins. Place a dough round over each ramekin and tuck the sides under to form a thicker crust …

Rating: 5/5(3)
Estimated Reading Time: 4 mins
Servings: 2
Calories: 1329 per serving

Category: Vegetable RecipesShow Details

Quick + Easy Pot Pie Recipes and Ideas Pillsbury.com

2 hours ago Pillsbury.com Show details

Pot Pie Recipes. These easy pot pie recipes are pure comfort food. Make them in an oven, skillet or slow-cooker – you can't go wrong. 1. 2. 3. 4.

Category: Comfort Food Recipes, Food RecipesShow Details

Vegetarian Pie Recipes Great British Chefs

8 hours ago Greatbritishchefs.com Show details

A collection of delicious vegetable pies, the perfect vegetarian recipes for serving up as a meat-free alternative to Sunday lunch. From creamy cheese pie to vegetarian pies and vegan recipes

Estimated Reading Time: 50 secs

Category: Cheese Recipes, Lunch Recipes, Meat Recipes, Sunday Lunch Recipes, Vegan Recipes, Vegetable RecipesShow Details

Mini Vegetarian Pot Pie with Sage Cornbread Simply Organic

5 hours ago Simplyorganic.com Show details

Directions. 1. In a stockpot, over medium-high heat, heat the oil. 2. Add the potatoes, carrots and yellow onion. Sauté 4 to 5 minutes, just until the onion is translucent. 3. Add the lentils, 2 teaspoons sage, 1 teaspoon thyme, 1 teaspoon ginger, 1/2 teaspoon rosemary and …

Category: Potato Recipes, Tea RecipesShow Details

Easy Vegetable Pot Pie with Fillo Crust All that's Jas

5 hours ago All-thats-jas.com Show details

Cook for 5 minutes until the leeks and carrots soften. Add the mustard, flour, stock, sour cream, and potatoes. Cook for 10 minutes then stir in peas, corn, and thyme. Simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste. Divide the vegetable mixture between six 12 ounce ramekins or pie

Rating: 4.5/5(2)
Total Time: 1 hr 30 mins
Category: Main Course
Calories: 531 per serving
1. In a large cast-iron or a non-stick pot, heat three tablespoons olive oil over medium-high heat. Add the leeks, mushrooms, carrots, and garlic. Cook for 5 minutes until the leeks and carrots soften.
2. Add the mustard, flour, stock, sour cream, and potatoes. Cook for 10 minutes then stir in peas, corn, and thyme. Simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste.
3. Divide the vegetable mixture between six 12 ounce ramekins or pie dishes. Preheat oven to 350 degrees Fahrenheit.
4. Lay out a sheet of fillo on a clean surface with the longer side facing you and brush generously with olive oil. Roughly scrunch the fillo together to form a "log" and gently coil it up to form a rosette. Top each pie with three of the fillo rosettes.

Category: Peas Recipes, Pepper Recipes, Potato Recipes, Vegetable RecipesShow Details

Easy Individual Chicken Pot Pie What Should I Make For

3 hours ago Whatshouldimakefor.com Show details

Season with salt and pepper and stir in thyme and hot sauce. Bring to a boil and reduce to a simmer. Stir in diced potatoes and frozen mixed vegetables. Cover and cook over low heat for 15 …

Rating: 4.1/5(24)
Category: Main Dish
Servings: 4
Total Time: 50 mins
1. Heat butter in a large skillet or dutch oven and add the onion.
2. Saute for 3 mins over medium heat and add garlic. Saute an additional 4-5 mins, just until golden.
3. Add flour and cook, stirring constantly, 2 minutes.
4. Whisk in the white wine and stir until absorbed.

Category: Pepper Recipes, Potato Recipes, Vegetable RecipesShow Details

Curry Root Vegetable Pot Pie Recipe Allrecipes

Just Now Allrecipes.com Show details

1 tablespoon butter. 1 cup chopped onion. 2 tablespoons butter. 1 ½ cups vegetable broth. ½ cup whole milk. 3 tablespoons all-purpose flour. 1 ½ teaspoons curry powder, or more to …

Rating: 5/5(20)
Total Time: 1 hr
Servings: 8
Calories: 518 per serving
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
3. Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
4. Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.

Category: Tea Recipes, Vegetable RecipesShow Details

Vegan Pot Pie Vegan Chicken Pot Pie The Edgy Veg

1 hours ago Theedgyveg.com Show details

Instructions. Preheat oven to 375F. Heat coconut oil in a large saucepan over medium heat. Add garlic, onion and a pinch of salt and cook, stirring constantly for 3 mins. Add carrots, celery, and potato and saute until tender, about 5-7 mins. Add flour and mix well.

Rating: 4.8/5(9)
Category: Main
Cuisine: English
Total Time: 1 hr 20 mins

Category: Potato RecipesShow Details

Vegan Mini Biscuit Pot Pie Recipe Typepad

1 hours ago Vegwriter.typepad.com Show details

Vegan Mini Biscuit Pot Pie Recipe. What you need: 1 can of flake tube flaky biscuits (I use Annie's) 2 tablespoons of vegan butter 1 carrot diced 1 medium onion chopped 1 stalk celery chopped 1 cup of frozen peas, thawed 1 package of seitan, chopped (or you can use a package of firm/extra firm tofu, drained, and cut into small cubes)

Category: Biscuit Recipes, Peas Recipes, Vegan RecipesShow Details

Vegan Pot Pies (with Pastry Crust + Biscuit option) » I

8 hours ago Ilovevegan.com Show details

Pastry Crust: Mix flour and salt in a medium mixing bowl. Cut the chilled shortening into the flour using a pastry blender, until the fat is uniformly combined and the mixture begins to stick …

Rating: 5/5(2)
Total Time: 1 hr 50 mins
Category: Main Course
Calories: 384 per serving
1. Mix flour and salt in a medium mixing bowl. Cut the chilled shortening into the flour using a pastry blender, until the fat is uniformly combined and the mixture begins to stick together.
2. Preheat oven to 400°F (200°C).

Category: Recipe for HealthShow Details

Vegetable Pot Pie Recipe Biscuit Topping Easiest Way to

9 hours ago Pioneer-woman-crockpot.blogspot.com Show details

Vegetable Pot Pie Recipe Biscuit Topping - Easiest Way to Prepare Perfect Vegetable Pot Pie Recipe Biscuit Topping. Vegetable Pot Pie Recipe Biscuit Topping The spice blend, after all, was designed for pumpkin pie, and the flavors that comprise it — cinnamon, clove, cardamom, nutmeg — pair well with fluffy, baked treats.

Rating: 4.4/5(633.1K)

Category: Biscuit Recipes, Vegetable RecipesShow Details

20 Best Vegetarian (Pot Pies) ideas vegetarian recipes

9 hours ago Pinterest.com Show details

May 31, 2018 - Explore Marks Eatery's board "Vegetarian - (Pot Pies)" on Pinterest. See more ideas about vegetarian recipes, cooking recipes, recipes.

Category: Recipe for HealthShow Details

Vegetarian Pot Pie Cupcakes Lunch Version Once A Month

4 hours ago Onceamonthmeals.com Show details

Combine chickpeas, soup, frozen vegetables, pepper, salt, parsley, and thyme in a large bowl. Spray muffin tin with cooking spray. Press one biscuit into each muffin cup. Make sure bottom and sides are covered. Divide vegetable mixture among each cup. Bake at 400 degrees for 15 minutes, or until brown.

Servings: 5
Category: Lunch

Category: Biscuit Recipes, Muffin Recipes, Peas Recipes, Pepper Recipes, Soup Recipes, Vegetable RecipesShow Details

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Frequently Asked Questions

Is pie filling vegan?

A pie is a round, flat baked pastry, usually encased in pastry crust. It usually contains either a sweet or savory filling. Vegan pie recipes use solid vegetable-based fats instead of animal-based butter.

What is a pot pie?

A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust.

What is a turkey pot pie?

Turkey pot pie is a collection of vegetables and shredded turkey in a gravy-like filling that is most often topped with pie crust.

What is vegetable pie?

Vegetable pie is a great vegetarian meal that can be made in a host of various ways. Perfect for for cold nights or rainy days, this is true vegetarian comfort food.

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