Can I Tell You About the Time I Tried to Serve Pot Pie to My Picky Aunt?

So there’s this funny thing with pot pies (at least in my house): it feels like the grand finale of all my fridge-clean-out ambitions. Picture it—rainy Thursday, my aunt arrives with her infamous “I don’t do green things” face, and I’ve already committed to a giant vegetarian pot pie. Well, long story short, she ate it and actually asked for seconds. (Miracles do happen!) And honestly, I love how the crust somehow makes everyone forget they’re eating mostly vegetables. It’s become my get-out-of-dinner-trouble card.

Why You’ll Probably Fall for This Recipe

I make this when my brain wants mashed potatoes and gravy but my body probably needs actual fiber. The whole family goes a bit bonkers for it—except that one cousin who still claims to “not like peas,” but eats them anyway if they’re swimming in the sauce (kids are wild, aren’t they?). Sometimes, on chilly nights, I’ll throw it together just because the oven makes the kitchen feel extra cozy. Plus, I like that if I slightly mess up the crust, everyone just thinks it looks more rustic (which is totally in, right?).

Here’s What You Need (and What You Can Improvise)

1 medium onion, chopped (yellow is what I use, but red is fine; I’ve even been lazy and used frozen chopped one time—works!)
2 carrots, diced (sometimes I use parsnips if they’re rolling around in the veggie drawer)
2 celery stalks, chopped
2–3 cloves of garlic, minced (or a big old spoon of jarred garlic, I won’t tell)
1 cup mushrooms, sliced (my grandmother will haunt me if I forget these; button or cremini are good)
1 cup frozen peas (petit pois or those bigger ones—doesn’t really matter)
1 large potato, peeled & diced (waxy or starchy—I use whatever’s in the bag)
1/2 cup corn kernels (skip if you don’t have; totally optional, but I love the sweetness)
3 tablespoons butter (plant-based works if you’re veganizing; I’ve tried olive oil in a pinch, not the same but serviceable)
3 tablespoons flour (all-purpose; you can use whole wheat but it does make it a little “earthy”)
2 cups veggie broth (homemade is awesome, but I mostly use the low-sodium cubes)
1/2 cup milk or plant milk (oat milk works pretty well for me, though almond got a bit thin…)
Salt, pepper, and a pinch of thyme (because it makes the house smell like Sunday)
1 sheet puff pastry (thawed; any store brand is fine—no shaming, though if you want to make your own crust, go for it!)
1 egg or a splash of extra milk (for brushing, sometimes I skip it entirely if I’m out—no one riots)

Right, Let’s Get Cooking (Don’t Sweat the Order Too Much)

Preheat your oven to 400°F (200°C). Unless you forget, which I regularly do—just set it now.
Find your favorite deep-ish ovenproof pan or dish. Anything that holds at least 2 liters. Mine has a chip on the handle—character, right?
In a big skillet over medium, melt the butter. Toss in the onion, carrot, celery, and mushroom. Give it a stir and let them sweat for maybe 5–7 minutes. They’ll look shriveled up; that’s normal.
Add the garlic. Stir. Smell. Add the potato and just a tiny splash of broth if things start sticking. I usually check my phone here and nearly forget to stir.
Sprinkle over the flour, stirring for 2 minutes so it doesn’t get weird and clumpy. It’ll look kind of like gloopy cement here—don’t panic.
Pour in veggie broth a bit at a time. I use a whisk to chase lumps, but a fork works if that’s what’s clean.
Add milk, thyme, salt, and pepper. Bring it to a simmer (not full-on bubbling like a jacuzzi, just a gentle bubble). Simmer 8–10 minutes until thick-ish.
Dump in peas and corn. Taste for seasoning here! I sneak a spoon, but pretend it’s just quality control.
Pour this mixture into your baking dish. It should look creamy but not watery.
Unroll the puff pastry and drape it lovingly over the top. Trim edges if you must, or just fold them over like a pasty—I’m not fussy.
Brush with egg or milk, poke a few holes for steam, and pop it all in the oven (middle rack is fine—sometimes mine’s a bit crooked and it still works).
Bake for about 25–30 minutes until the crust is golden, maybe a cheeky bit more if you like extra crisp. If it’s getting dark too fast, some folk lay foil on top, but I’m normally too distracted clearing up to notice.

Things I Stumbled Into While Making This (You Might Like to Know)

That frozen puff pastry? Thaw it! I once tried to use it straight for time’s sake. Ended up with an oddly chewy top and a kinda raw bottom. Not my best work.
I thought more flour meant thicker filling; turns out you just get a stodgy paste. Stick with 3 tablespoons. Maybe a bit more if you’re using lots of mushrooms.
If you want the crust to stay really crisp, bake it separately, then pop it on top after. I’ve only remembered to do this twice—but wow, flaky!
The filling is *even better* the next day. Except, usually there isn’t much left!

Honestly, Here’s How I’ve Tweaked It (and One Oops…)

Sometimes I add a splash of white wine after the onions cook down—just ’cause it feels fancy and adds a little zing.
Chickpeas make a nice protein boost if you want it heartier. Or crumble in firm tofu (I’ve done both, and the kids didn’t notice the tofu…)
I tried a sweet potato version once; the result? Too sweet for my taste, so I stick to regular spuds now.
Bean haters (I see you) can skip adding chickpeas, no harm done.

Don’t Have That Gizmo? No Problem

Honestly, a deep enough baking dish is ideal—mine’s an old Pyrex, but any oven-safe bowl or pan will do, even a cake tin in a pinch (did that at a mate’s once). If you don’t have a whisk, two forks crossed gets most lumps out; it’s a hacky trick I picked up somewhere on the telly.

Storing Leftovers (If You Actually Have Any)

If by some miracle there’s leftovers, bung them in an airtight container in the fridge for up to 3 days. It reheats nicely in the oven at 350°F (180°C) for about 15 minutes. Though, honestly, in my house, it’s usually gone by breakfast—the cold crust is weirdly good with coffee.

Serving: The Best Bit

I serve big scoops with a green salad… when I’m feeling fancy. Most times it’s just a big spoonful on its own—maybe with hot sauce or a little pickle on the side. My cousin insists on a splash of malt vinegar (must be a British thing?). Oh, and sometimes we eat it in bowls on the couch, which is probably sacrilege, but hey, life is for living.

Pro Tips—I Learned These the Hard Way

Rushing the crust is tempting, but just wait for that golden edge. I once pulled it early and regretted it when the pastry taste reminded me of wet cardboard. Also, don’t overload the filling with extra broth—turns it into soup, and not in a cute way. And, best to taste as you go—I’ve forgotten salt before, and it was… bland city.

Wait, I’ve Actually Gotten These Real Questions

Can I make it vegan? – For sure! Just use a plant-based milk and butter, and skip the egg wash. The Jus-Rol vegan pastry is a game changer (not sponsored, just love it).
Can I prep ahead? – Absolutely. I sometimes make the filling in the morning and chill it. Then, just top with the pastry before baking. Makes dinner after work a breeze!
What if my crust gets soggy? – It happens. Try letting the filling cool a little before topping, and, as mentioned, baking the pastry separately can help if you’re picky about crispness.
What’s the best side dish? – Aside from salad, I vote for mashed potatoes if you want double carbs. Or a pile of buttered green beans. I’d avoid serving with soup though; it’s just too much liquid.
Can I freeze it? – Yep! Bake, cool, then freeze slices (or the whole thing). Reheat at 375°F (190°C) until piping hot. The crust does soften but that’s not a dealbreaker for me.
Do you recommend any resources? – If you’re a pot pie nerd (join the club), Serious Eats has a brilliant breakdown on crusts. And for vegan hacks, Nora Cooks’ vegan version is gold. Plus, for pastry disasters, Sally’s Baking Addiction can walk you through anything pastry-related.

There you have it—my slightly chaotic, very cozy vegetarian pot pie. If you wing it a bit, that’s half the fun! Let me know if yours turned out, or if you found a shortcut I should try next time (if it’s not just ordering takeaway…)

Vegetarian Pot Pie