There’s something about mini pot pies that feel extra comforting. Maybe it’s the buttery puff pastry, maybe it’s the creamy veggie filling, or maybe it’s the fact that everyone gets their own little pie to crack into. Either way, they’re cozy, kid-sized, and endlessly versatile.
These are a holiday favorite because they’re approachable for even the pickiest eaters—and just as satisfying for the grown-ups at the table. The best part? They come together with store-bought puff pastry and a simple vegetable filling, so they’re festive without being fussy. Perfect for Thanksgiving, or honestly, any chilly night when you want dinner to feel special.
Mini Veggie Pot Pies Made for Everyone
Ingredients
- 1 1/2 boxes (17.3 oz) frozen puff pastry, thawed but still cold (3 sheets)
- 2 small yukon gold potatoes, diced
- 1 cup frozen carrots, peas, corn, green beans
- 1 cup diced onion
- 1 stalk stalk celery, diced
- 2 cloves garlic, minced
- 2 tbsp butter (or vegan butter)
- 2 tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1/4 cup milk or unsweetened non-dairy milk
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 egg (or plant-based egg wash)
- 1 tbsp water, for egg wash
- Fresh thyme and chopped chives, for garnish
Method
Prep the oven and potatoes.
- Preheat oven to 400°F. Bring a pot of salted water to a boil and simmer diced potatoes for 6–7 minutes, just until slightly tender. Drain and set aside.
Make the filling.
- In a medium saucepan, melt butter over medium heat. Add onion, celery, and garlic; sauté 3–4 minutes until softened. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in broth and milk, stirring until smooth and thickened, about 2–3 minutes. Fold in par-cooked potatoes and frozen vegetables. Season with Italian seasoning, salt, and pepper. Simmer 2–3 minutes so everything is coated, then remove from heat to cool slightly.
Prepare the pastry cups.
- Spray a muffin tin with cooking spray. Unfold 2 pastry sheets and cut into twelve 4 ½-inch circles. Press each circle into a muffin cup, covering the sides. Use a fork to prick the bottoms of the dough to prevent puffing. Cut the third pastry sheet into twelve 3-inch rounds for the tops.
Assemble and bake.
- Spoon cooled filling into pastry cups, about ¾ full. Cover each with a pastry round and pinch the edges to seal. Whisk egg with 1 tablespoon water and brush over tops (or use non-dairy milk for vegan). Bake for 20 minutes, until the pastry is puffed and golden.
Cool and serve.
- Let pies rest in the tin on a cooling rack for 10 minutes before removing. Garnish with thyme and chives, and serve warm.
Notes
Make-Ahead Tips
- Freeze unbaked pies: Assemble the pies in the muffin tin, then freeze until solid. Pop them out, store in a freezer bag, and bake straight from frozen — just add 5–7 minutes to the baking time.
- Refrigerate ahead: You can make the filling up to 2 days in advance. Keep it in an airtight container in the fridge, then fill pastry cups and bake when ready.
- Reheat leftovers: Warm baked pies in a 350°F oven for 10–12 minutes to re-crisp the pastry.
