Easy Vegetable Pot Pie with Fillo Crust

Ready for a new twist on an old favorite that your whole family will love? This flavor-packed easy vegetable pot pie with fillo crust is not only absolutely delicious, but it is also beautiful!

Best of all, it requires simple and fresh ingredients.

There is no better time to revisit classic recipes than the holiday season, for holidays bring nostalgia, and nostalgia calls for comfort food.

It calls to mind good times from the past, a loved one long gone, and it motivates us to keep holiday traditions alive.

This pastry dish, an old American standby, has a long history and for the sake of holidays is getting a facelift.

📃 Why it Works

The fillo pastry gives this easy pot pie a crust that is buttery, flaky, and crispy and offers a perfect contrast to the softness of vegetables.

You can make this vegetable pot pie in a large pie dish, but individual servings are so much more fun and just as easy. I used large ramekins that are the perfect size for one.

For me, it was the thrill of trying a new dish, one I only saw in movies before. An American pie!

Only my first pot pie was from the frozen section, ha! Nevertheless, it left a feeling of comfort, a belonging, if you will, to the new country I now call home. Happy Holidays!

🛒 Ingredients and Notes

• Vegetables: leeks, mushrooms, carrots, potatoes, peas, and corn.
• Aromatics: garlic
• Herbs: thyme
• Condiments: Dijon mustard and sour cream
• Liquids: vegetable stock
• Pastry: organic fillo dough

🔪 Instructions

1. In a large cast-iron or a non-stick pot, heat three tablespoons of olive oil over medium-high heat. Add the leeks, mushrooms, carrots, and garlic. Cook for 5 minutes until the leeks and carrots soften.
2. Add the mustard, flour, stock, sour cream, and potatoes. Cook for 10 minutes, then stir in peas, corn, and thyme. Simmer for 15 minutes until the sauce thickens; season with salt and pepper to taste.
3. Divide the vegetable mixture between six 12-ounce ramekins or a 2 ½ quart round casserole dish.
4. Lay out a sheet of fillo on a clean surface with the longer side facing you and brush generously with olive oil. Roughly scrunch the fillo together to form a "log" and gently coil it up to form a rosette. Top each pie with three of the fillo rosettes.
5. Place the pies on a cookie sheet to catch any dripping. Brush the rosettes with the remaining oil and bake until the fillo is golden brown.

• Substitute potatoes with chicken for a non-vegetarian version. Cook chicken before adding the vegetables.
• Use butter instead of olive oil for a richer flavor. 
• Instead of making rosettes, coil fillo "logs" around the ramekin for one large rose. Coil together with blanched carrot ribbons for added color.

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Easy Vegetable Pot Pie with Fillo Crust Recipe

By Jas

This flavor-packed easy vegetable pot pie with fillo crust is not only absolutely delicious, it is beautiful! A new twist on an old favorite dish.

4.9 from 9 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Yields 6 servings

Calories 531 kcal

EQUIPMENT

• Large ramekins

Ingredients

1x2x3x

US Customary - Metric

• ▢ 3 tablespoon olive oil
• ▢ 2 large leeks, sliced or cut into chunks (white and tender green parts)
• ▢ 8 oz. mushrooms, sliced
• ▢ 1 large carrot, sliced
• ▢ 2 cloves garlic, minced
• ▢ 2 tablespoon Dijon mustard
• ▢ 3 tablespoon all-purpose flour
• ▢ 1 ½ cup vegetable stock
• ▢ ⅓ cup sour cream
• ▢ 2 medium potatoes, peeled and diced
• ▢ 1 cup fresh or frozen peas
• ▢ 1 cup fresh or frozen corn
• ▢ A sprig of fresh thyme
• ▢ Salt and pepper to taste
• ▢ 18 sheets organic fillo dough
• ▢ ½ cup olive oil

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Instructions

• In a large cast-iron or a non-stick pot, heat three tablespoons olive oil over medium-high heat. Add the leeks, mushrooms, carrots, and garlic. Cook for 5 minutes until the leeks and carrots soften.
• Add the mustard, flour, stock, sour cream, and potatoes. Cook for 10 minutes then stir in peas, corn, and thyme. Simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste.
• Divide the vegetable mixture between six 12 ounce ramekins or pie dishes. Preheat oven to 350 degrees Fahrenheit.
• Lay out a sheet of fillo on a clean surface with the longer side facing you and brush generously with olive oil. Roughly scrunch the fillo together to form a "log" and gently coil it up to form a rosette. Top each pie with three of the fillo rosettes.
• Place the pies on a cookie sheet to catch any dripping. Brush the rosettes with remaining oil and bake for 20-30 minutes or until the fillo is golden brown. Cool for 5 minutes before serving.

Notes

• Substitute potatoes with chicken for a non-vegetarian version. Cook chicken before adding the vegetables.
• Use butter instead of olive oil for a richer flavor. 
• Instead of making rosettes, coil fillo "logs" around the ramekin for one large rose. Coil together with blanched carrot ribbons for added color.

Nutrition

Calories: 531kcal (27%) | Carbohydrates: 53g (18%) | Protein: 9g (18%) | Fat: 32g (49%) | Saturated Fat: 6g (30%) | Cholesterol: 7mg (2%) | Sodium: 673mg (28%) | Potassium: 393mg (11%) | Fiber: 5g (20%) | Sugar: 6g (7%) | Vitamin A: 2650IU (53%) | Vitamin C: 17mg (21%) | Calcium: 53mg (5%) | Iron: 4mg (22%)

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