Harvest Pot Pies Recipe

Name: Harvest Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 12 oz. button mushrooms, sliced; 1 medium onion, chopped (1 cup); 3 stalks celery, diced (about 1 cup); 3 cloves garlic, minced (1 Tbs.); 1 Tbs. chopped fresh thyme; 1/2 cup dry white wine; 1 lb. butternut squash, cubed; 5 small red potatoes, sliced; 1/2 lb. green beans, halved; 2 cups fresh or frozen corn kernels; 3 Tbs. cornstarch; 1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

Servings: persons

2 Tbs. olive oil
12 oz. button mushrooms, sliced
1 medium onion, chopped (1 cup)
3 stalks celery, diced (about 1 cup)
3 cloves garlic, minced (1 Tbs.)
1 Tbs. chopped fresh thyme
1/2 cup dry white wine
1 lb. butternut squash, cubed
5 small red potatoes, sliced
1/2 lb. green beans, halved
2 cups fresh or frozen corn kernels
3 Tbs. cornstarch
1 17.3-oz pkg. vegan frozen puff pastry (2 sheets), thawed

1
Heat oil in pot over medium-low heat.
2
Add mushrooms, onion, celery, garlic and thyme.
3
Cover, and cook 10 minutes, stirring occasionally.
4
Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown.
5
Add wine; simmer 2 minutes, or until liquid evaporates.
6
Add squash, potatoes, green beans, corn and 5 cups water.
7
Cover, and simmer 7 minutes.
8
Whisk cornstarch with 1/2 cup liquid from vegetable mixture.
9
Stir cornstarch mixture into vegetables.
10
Simmer 1 minute, or until thickened.
11
If making ahead, cool, and refrigerate 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 1-inch hole in center of each circle.
17
Cut leaves from dough scraps, then chill tops and leaves 15 minutes.
18
Adhere leaves to tops by brushing with water.
19
Bake 15 minutes, or until brown and puffy.
20
Store cooled tops up to 2 days in airtight container.
21
Reheat filling, and warm tops in oven, if needed.
22
Ladle filling into small pie dishes or ramekins.
23
Top with crusts, and serve.

1787

kcal

Calories

144

Fat

122

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 13 ingredients. The key ingredients include: 2 Tbs. olive oil, 12 oz. button mushrooms, sliced, 1 medium onion, chopped (1 cup), 3 stalks celery, diced (about 1 cup), and more.

Yes, Harvest Pot 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 Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions