Harvest Pot Pie / Pies Recipe

Name: Harvest Pot Pie / Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 12 ounces button mushrooms, diced; 3 stalks celery, diced; 3 garlic cloves, minced; 1 tablespoon fresh thyme, chopped; ½ cup dry white wine; 1 lb butternut squash, cubed; 5 small red potatoes, sliced; 12 lb green beans, halved; 2 cups fresh corn or 2 cups frozen corn; 3 tablespoons cornstarch; 17 13 ounces frozen puff pastry, thawed or 17 13 ounces your favorite vegan pastry dough

Servings: persons

2 tablespoons olive oil
12 ounces button mushrooms, diced
3 stalks celery, diced
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
½ cup dry white wine
1 lb butternut squash, cubed
5 small red potatoes, sliced
12 lb green beans, halved
2 cups fresh corn or 2 cups frozen corn
3 tablespoons cornstarch
17 13 ounces frozen puff pastry, thawed or 17 13 ounces your favorite vegan pastry dough

1
Heat oil over med low heat.
2
Add mushrooms, onion, celery, garlic and thyme.
3
Cover.
4
Cook 10 minutes stirring occasionally.
5
Uncover, increase heat to med and cook 5 minutes more or until mushrooms begin to brown.
6
Add wine, simmer two minutes or until liquid evaporates.
7
Add squash, potatoes, beans, corn and 5 cups water.
8
Cover and simmer 7 minutes.
9
Whisk cornstarch with 1/2 cup liquid from veggies.
10
Simmer a minute or until thickened.
11
If making ahead cool and put in refrigerator for up to 2 days.
12
Preheat oven to 425F
13
Coat 2 baking sheets with cooking spray.
14
Cut 4 circles from one puff pastry sheet.
15
Repeat with remaining sheet.
16
Cut leaves from scraps.
17
Chill tops and leave 15 minutes.
18
Adhere leaves to top by brushing on water.
19
Bake 15 minutes or until brown and puffy.
20
Store cooked tops up to 2 days in air tight container.
21
Reheat filling, warm tops if needed.
22
Ladle filling into small pie dishes or ramekins.
23
Top with crusts and serve.

1651

kcal

Calories

101

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 ounces button mushrooms, diced, 3 stalks celery, diced, 3 garlic cloves, minced, and more.

Yes, Harvest Pot Pie / Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harvest Pot Pie / Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions