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.
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.
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.
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!
🛒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: Fillo Factory organic fillo dough
🔪Step by Step 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 a 2 ½ quart round casserole dish.
- 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 until the fillo is golden brown.
💡Recipe Tips
- 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.
More Delicious Recipes to Try
- Slovenian Vegetable and Cheese Fillo Pie
- Swedish Apple PIe Rolls with Fillo
- Fillo Ricotta Bundt Pie
- Nut-Free Raspberry Baklava
- Greek Orange Fillo Cake
- Zuccini Ricotta Fillo Pie
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Easy Vegetable Pot Pie with Fillo Crust Recipe
Equipment
- Large ramekins
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
- 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 Fillo Factory organic fillo dough
- ½ 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.
Expert Tips
- 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.
Delicious added cannelloni white beans & substituted plain Greek yogurt instead of sour cream. Plan enough time for prep perhaps 30 minutes & 30 minutes to cook on stove. 20 minutes to cook Phyllo dough. Top first with melted butter before rolling them up. Yummy & healthy vegetarian!
Oh, beans are a wonderful addition, and yogurt makes it lighter. Yum! So glad you tried it and liked it! Thank you, and thanks for stopping in!
I'm a vegetarian my self and I already love this dish, thank you for a wonderful recipe....:)
You are so welcome! We love it too. 🙂
I HAVE to try this! Thank you so much for sharing with us at #MMBH.
XO
Dean
I hope you do, Dean! Let me know how you like it.
A pot pie never looked so pretty. I must share. Hugs
Thank you, Linda! Appreciate your kindness!!! XO
Sounds so good!
Thanks, Jenna! It really is, I can't wait to make it again.
I use filo crust in different shapes but your rosette tops are fabulous. I will be using this idea, thank you very much for sharing.
You're so welcome, Leanna! Thanks for stopping by.
This looks absolutely delicious! Thanks so much for sharing with us at Whisk It Wednesday. Have a great week and come back to see us real soon!
Carrie
Thanks! They're really tasty and fun to eat.
I have made pot pies using Fillo crust, but your rosettes are a darling idea! Thanks for sharing with SYC.
hugs,
Jann
Have you? That's awesome! I love working with fillo 😀
This looks delicious. I've never heard of Fillo Crust. It looks so appetizing on the dish. Thanks for sharing on Sunday's Best.
Hi, Rhonda! It's the fillo or phyllo pastry that you use instead of puff pastry. A lighter version for the crust but still tastes great and looks fancy.
Jas these look so and would be great at a dinner party
Thanks, Amber. Definitely a conversation starter 😉
This looks delicious! I bet my 8yo would enjoy it - all those veggies are right up his alley. Thanks for linking up with Dream Create Inspire!
How cool that an 8-yo loves veggies! So does my 5-yo granddaughter but the 2-yo not so much 🙂
This looks devine. Thanks for sharing this in the To Grandma's House We Go Link Party! It has been pinned. Remember to follow all of us and we hope to see you back this Wednesday! Cheers, Jas!
Thanks! 🙂
Ah, this totally brings me back to my childhood! My mom used to make all sorts of recipes using fillo (and making her own, too!). Love your veggie version 🙂
Yes, mine too, Jelice. 🙂 I can't recall if you told me or not but where are your roots from? For some reason, I'm thinking Slovenia? (*insert scratching head emoji) 😀
This looks fantastic and like a much better version of those horrible frozen Pot Pies from my youth.
You can't even compare, Elise. It's like a night and day, lol.
Great idea! It looks delicious with that wonderfully crunchy fillo! Thank you for sharing your delicious take on a vegetable pot pie at Fiesta Friday! Happy Fiesta Friday!
Appreciate your kindness, Antonia!
looks healthy and tasty and creative with fillo topping
Thank you, Sue! It's super delicious 🙂
This will be a very tender crust for the delicious vegetable filling! Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Indeed, Miz Helen 🙂
What a fantastic way to use fillo! And your cutie- pies are meatless as well! 10 out of 10! Love it Jas! Thanks for sharing x
Thank you for the generous ratings, Justyna! "Cutie-pies" got me giggling 🙂
These look soooo good! I love pot pie during the fall and winter and this is such a fun way to make it!
Thanks, Carlee. It's nice to switch things up sometimes 😉
OMG those rosettes are AMAZING. I can't wait to give them a try sometime! The pot pie looks scrumptious, too, but I can't help swooning over the rosettes. Thanks so much for sharing at the #happynowlinkup!
Lol, they're pretty nifty. We eat with our eyes first, don't we?
Hi Jas! This pot pie looks delicious and my husband would LOVE to have this!
Hi, Bonnie! My husband loves it too and so do I. 🙂 Thanks for stopping in and for the 5-star rating! Have a great day.
Mmmmm, add in some chunks of rabbit & this will be on the dinner table here tomorrow night!
Rabbit, horse...you name it. Or stick with chicken 😉 I really didn't miss any meat this time. It was marvelous!
Mushrooms are my favorite in pot pies! The crust looks so elegant too, great recipe for serving guests!
Alison, I'm a carnivore but this pot pie has my heart. It was soo yummy! 😀