Blogging Marthon# 46: Week 1/ Day 3

Theme: Festival Special — Thanksgiving

Dish: Vegetarian Potpies

For the third day of Blogging Marathon, I made some Individual Vegetarian Potpies. Pot pies are hearty and filling and can be easily customized to ones dietary requirements and/ or ingredient availability. They can be made into one big casserole or as individual potpies. 

Creamy filling made with assorted vegetables forms the base of these delicious potpies. I used chickpeas to add some protein to the dish. The pastry topping that covers the filling adds an extra layer of texture and flavor to these pies.

The filling can be made ahead of time and refrigerated until the day of serving. As far as the crust goes, one can get very very fancy and can make their own pastry. Or buy store bought crusts or use shortcut ingredients, for a quicker and simple to make dish. So with a little bit of planning, a main dish can be made in no time for the party. 

As I said before this a dish that can be easily customized, I have included ideas for both the fillings and crusts at the end of the post. 

Recipe adapted from here & here:

Vegetarian Potpies
Vegetarian Potpies
Print Recipe
Servings Prep Time
810 serving 30 minutes
Cook Time
45 minutes
Servings Prep Time
810 serving 30 minutes
Cook Time
45 minutes
Vegetarian Potpies
Vegetarian Potpies
Print Recipe
Servings Prep Time
810 serving 30 minutes
Cook Time
45 minutes
Servings Prep Time
810 serving 30 minutes
Cook Time
45 minutes
For the Veggie Filling:
  • 1 15 oz . cans Chickpeas of - rinsed and drained
  • 2 Carrot - medium, diced
  • 1 Red Bell Pepper Green/ - medium, finely chopped
  • 2 cups Green beans Frozen
  • 1 cup Green Peas Frozen
  • 1 cup Corn Frozen kernels
  • 1 Onion - medium, finely chopped
  • 2 cloves Garlic - finely minced
  • 1/3 cup Wholewheat Flour
  • 2 cups Vegetable Stock
  • 1 cup Milk - (Any dairy or unsweetened non-dairy milk can be used)
  • 3 tbsps Cream cheese - softened (optional)
  • 3 tbsps Parmesan cheese - grated (optional)
  • 1 tsp Red Pepper flakes
  • ½ tsp Thyme Dried
  • ½ tsp Sage Dried
  • ½ tsp Cayenne Pepper - (or more adjust per taste)
  • to taste Salt Pepper &
For the Crust:
  • 1 Refrigerated Crescent Dough - tube
Servings: serving
  1. Make the Filling: Heat 2tbsp oil in a large pan, add garlic and cook till fragrant, about 1 minute. Next add the onions and cook till translucent, about 4~5 minutes.
  2. Add all the other vegetables and cook covered until the veggies are tender, about 8~10 minutes.
  3. Add red chili flakes, dried theme, sage, cayenne pepper and season with salt & pepper. Mix well.
  4. Sprinkle in the wholewheat flour and mix well. Cook for 4~5 minutes or until the flour turns a 1~2 shades darker.
  5. In a measuring jar, whisk milk and vegetable stock together.
  6. Stir in the milk mixture int the veggie mixture and cook stirring until the mixture starts to thicken.
  7. Add the softened cream cheese and parmesan cheese if using and cook till heated through, about 2~3 minutes.
  8. The filling is now ready. Use it right away or refrigerate for later use.
  9. For the Crust: I used refrigerated crescent dough that comes in a tube for the crust. Pinch the holes to close them. If making 1 casserole, then pinch the dough together to form a big sheet of pastry.
  10. If making individual potpies, using a sharp knife cut the top approximately the same size as the top of the ramekins/ baking dishes used. Make leaves or any fancy shapes with the leftover dough.
  11. To Bake: Preheat the oven to 375°F. Lightly spray the casserole dish or individual ramekins with cooking spray.
  12. Add the filling and top with the crust. Lightly brush water on the leaves or other decorations made with the leftover dough and place them on the crust. Pierce top/ tops with a knife to allow steam to escape.
  13. Place the casserole dish or the individual ramekins on a baking sheet and bake for about 30 minutes for the casserole dish and 20~25 minutes for individual ramekins -- or until the filling is bubbly and the crust has browned. Serve immediately.
Recipe Notes

More Filling Ideas: Here are some more delicious vegetarian potpie filling ideas. Just substitute these veggies for the other veggies in the recipe.

  • Leeks, Fennel, Carrots, Button mushrooms, Red skin potatoes, Asparagus, Green beans, Corn.
  • Onions, Potatoes, Carrots, Firm Tofu, Button mushrooms, Broccoli florets.
  • Onions, Button Mushrooms, Celery, Butternut Squash, Small Red Potatoes, Green Beans, Corn.
  • Onions, Bell Peppers, Carrot, Green Beans, Green Peas.

More Crust Ideas:

  • Frozen Puff Pastry.
  • Refrigerated Crescent dough/ Biscuit dough.
  • Basic Biscuit Crust: In a large bowl, combine 2cups of unbleached or whole wheat pastry flour, ½tsp salt, 2tsp Baking powder and ½tsp Baking soda. Using a pastry cutter or fork, cut 2tbsp Butter or Margarine into the flour mixture until it resembles coarse meal. In a measuring cup, combine 1cup Buttermilk or Soy milk and 1tsp honey. Add the liquid to dry ingredients and stir with a fork to form a stiff dough. Add more buttermilk if the mixture is too dry. Knead lightly in bowl, for 3~5 minutes, or until he dough is not sticky. Turn dough out onto a lightly floured surface and roll out into shape to cover casserole dish or cut into wedges. Place on the filling and bake until golden.
  • Super Simple Pie Crust: Whisk together 1cup all-purpose flour and ½cup whole-wheat flour and ¼tsp Salt in a bowl. Cut or rub in 4tbsp cold butter or margarine (cut into pieces) into flour mixture until no large lumps remain. Stir in 3~4tbsp cold water until smooth dough forms. Wrap in plastic wrap and chill while making the filling. When ready to assemble, roll out the dough into ⅛" thick and use whole on a casserole dish or cut into rounds for individual ramekins. Bake for 30~40 minutes or until golden.

Lets check out what my fellow marathoners have cooked today for BM# 46.

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0 thoughts on “Vegetarian Potpies for Thanksgiving”

  1. Individual potpies are filling and mouthwatering. I always liked your food pictures but lately, they are just stunning. The props, the backgrounds, the lighting and the prostration is stunning.

  2. Nice.. I do these left over kurumas or stews. Just add the stew and cover it with pastry sheet. done 🙂 Yours looks beautiful. With sage and thyme, yummmm

  3. Wow that’s a wonderful dish..the ingredient list is long but I guess the final product is too good..well captured.

  4. Pavani, I am sold on this!..gosh you seem to have made all my favorite and on my to do list dishes..Potpies have been something I have been wanting to make forever!..your pots are looking so sinful!..enjoyed all your Thanksgiving day recipes..I am sure many will find these so helpful to plan..

  5. Potpies look perfect with the perfect golden crust and creamy filling..I couldn’t take my eyes off… wish I could have some now 🙂

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