Easy Vegetable Pot Pie with Fillo Crust

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This Easy Vegetable Pot Pie with Fillo Crust recipe is sponsored by The Fillo Factory.

All opinions are 100% mine. 

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, it is 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. I’m so happy to partner again with The Fillo Factory (they also sponsored baklava ice cream), to revive this ancient recipe for you because holidays are all about beautiful, cozy meals that bring back memories.

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. Look below for the gray “Essentials” box with the affiliate suggestion for your convenience. 

What recollections occupy your mind when you dig into a pot pie? Sunday dinner at grandma’s? The first meal as newlyweds? Teaching your daughter how to cook? 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!

Easy Vegetable Pot Pie with Fillo Crust Recipe

Ingredients:
Serves 6

• 1/2 cup + 3 tbsp 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 tbsp Dijon mustard
• 3 tbsp all-purpose flour
• 1 ½ cup vegetable stock
• 1/3 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 Fillo Factory organic fillo dough

~Free Tip ~

• 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 (see photo).

Directions:

1. 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.
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 1/2 quart round casserole dish. Preheat oven to 350 degrees Fahrenheit.
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 remaining oil and bake for 20-30 minutes or until the fillo is golden brown.  Cool for 5 minutes before serving.

Easy Vegetable Pot Pie with Fillo Crust Recipe

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.

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6

Author: Jas

Ingredients

• 3 tbsp 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 tbsp Dijon mustard
• 3 tbsp all-purpose flour
• 1 ½ cup vegetable stock
• 1/3 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 Fillo Factory organic fillo dough
• 1/2 cup olive oil

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

~Free Tip ~

• 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.

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

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See this recipe featured on A Delightsome Life, Sugar Spice and Family Life, and Katherine’s Corner.