Best Veggie Pot Pies
Prep time
Cook time
Total time
White sauce:
  • 1 tbsp butter or coconut oil or ghee
  • 2 tbsp unbleached all purpose flour
  • 1 cup 2% or any fat content milk
  • ¼ tsp rosemary
  • Salt to taste
  • Black pepper to taste
  • 2-3 tbsp shredded low fat cheddar
  • ½ tsp olive oil
  • 1 yellow onion, chopped
  • 3-4 garlic cloves, chopped
  • ¼ tsp rosemary
  • 1 tsp oregano
  • 1 cup chopped mushrooms ( button mushrooms)
  • ⅛ cup Marsala wine (optional but gives an amazing taste and aroma)
  • ¾ cup mixed chopped vegetables. I used a mixture of carrots, green beans and corn.
  • 1 packet of puff pastry sheet
  1. Let the puff pastry thaw according to directions on package.
  2. Preheat oven to 400F.
  3. Heat up a skillet on med-high heat and add ½ tsp olive oil. To it add chopped onion. Cook until onions are translucent. Add garlic to it. Cook for a minute. Add rosemary, oregano. Add chopped mushrooms and let them sweat for few minutes. Add marsala wine to it and throw in the chopped mixed vegetables. Add salt and let it cook until vegetables are soft and cooked through. Turn off the gas and keep the mixture aside.
  4. Heat up another deep pot over low-med heat and add 1 tbsp butter. Once it melts, add 2 tbsp flour and stir it until it becomes light golden brown. Add 1 cup milk along with rosemary and salt and keep it stirring to prevent lumps. It will start to thicken in 5-10 minutes. Add black pepper and cheddar. Turn off the gas and add the vegetable mixture. Fold the vegetables in the white sauce and taste. Adjust seasoning.
  5. Fill up individual ramekins with the mix and cover them up with puff pastry cut outs. Place all the ramekins on a baking sheet to prevent overflowing inside the oven. Bake at 400F for 25-30 mins.
  6. Serve and enjoy.
Recipe by Naive Cook Cooks at