WEEKDAYS 1e|12c|p

Weeknight Vegetable Pot Pies

Michael Symon
Servings: 8
2+ hr

The easiest weeknight meal ever!

  • Ingredients
  • step-by-step directions
Weeknight Vegetable Pot Pies
  • 8 tablespoons unsalted butter
  • 4 cups frozen vegetable medley (lima beans, peas, carrots)
  • 1 cup frozen corn (thawed)
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup all-purpose flour, plus more for dusting
  • 4 cups vegetable stock
  • 1/2 cup parsley leaves (roughly chopped)
  • 1 sheet puff pastry (thawed)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 425º F.
  • Lay puff pastry on lightly floured surface and cut out 8 (3-inch) rounds using a biscuit cutter.
  • In a large pot, add the butter and heat over medium-high until melted. Add lima beans, peas, carrots, and corn. Season with salt and pepper to taste. Saute, stirring occasionally for 3-5 minutes, until the vegetables soften and have warmed through. Add thyme and flour, stirring to coat all of the vegetables. Slowly stir in vegetable stock and then bring to a gentle boil. Reduce heat, and simmer for about 10 minutes, until mixture has thickened. Re-season mixture with salt and pepper as needed, then stir in the parsley.
  • Using a ladle evenly divide mixture in to 8, 4-ounce ramekins, about 3/4 of the way up. Top each ramekin with a puff pastry round and bake until golden brown and puffed, about 15-20 minutes.
  • Remove from the oven and allow to cool for 5 minutes before serving.
  • Tip: Make ahead of time and freeze the ramekins until ready to use for an easy weeknight dinner!
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