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
- 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.
- 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 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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Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating 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 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
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.
- 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.
Jann Olson says
I have made pot pies using Fillo crust, but your rosettes are a darling idea! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Have you? That's awesome! I love working with fillo 😀
Rhonda says
This looks delicious. I've never heard of Fillo Crust. It looks so appetizing on the dish. Thanks for sharing on Sunday's Best.
Jas says
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.
Amber Harrop says
Jas these look so and would be great at a dinner party
Jas says
Thanks, Amber. Definitely a conversation starter 😉
Sarah Coggins says
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!
Jas says
How cool that an 8-yo loves veggies! So does my 5-yo granddaughter but the 2-yo not so much 🙂
Sheri says
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!
Jas says
Thanks! 🙂
Jelica says
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 🙂
Jas says
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) 😀
Elise Cohen Ho says
This looks fantastic and like a much better version of those horrible frozen Pot Pies from my youth.
Jas says
You can't even compare, Elise. It's like a night and day, lol.
Antonia says
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!
Jas says
Appreciate your kindness, Antonia!
Sue Ready says
looks healthy and tasty and creative with fillo topping
Jas says
Thank you, Sue! It's super delicious 🙂
Miz Helen says
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
Jas says
Indeed, Miz Helen 🙂
Justyna says
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
Jas says
Thank you for the generous ratings, Justyna! "Cutie-pies" got me giggling 🙂
Carlee says
These look soooo good! I love pot pie during the fall and winter and this is such a fun way to make it!
Jas says
Thanks, Carlee. It's nice to switch things up sometimes 😉
Leslie says
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!
Jas says
Lol, they're pretty nifty. We eat with our eyes first, don't we?
Bonnie says
Hi Jas! This pot pie looks delicious and my husband would LOVE to have this!
Jas says
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.
Mrs Shoes says
Mmmmm, add in some chunks of rabbit & this will be on the dinner table here tomorrow night!
Jas says
Rabbit, horse...you name it. Or stick with chicken 😉 I really didn't miss any meat this time. It was marvelous!
Alison's Allspice says
Mushrooms are my favorite in pot pies! The crust looks so elegant too, great recipe for serving guests!
Jas says
Alison, I'm a carnivore but this pot pie has my heart. It was soo yummy! 😀