Harvest Pot Pies

Author:Inspired by Vegetarian Times
Yield:8 Serving(s)
Category:Main Courses


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


  1. Heat oil in pot over medium-low heat. Add mushrooms, onion, celery, garlic and thyme. Cover, and cook 10 minutes, stirring occasionally. Uncover, increase heat to medium, and cook 5 minutes more, or until mushrooms begin to brown. Add wine; simmer 2 minutes, or until liquid evaporates.
  2. Add squash, potatoes, green beans, corn and 5 cups water. Cover, and simmer 7 minutes.
  3. Whisk cornstarch with 1/2 cup liquid from vegetable mixture. Stir cornstarch mixture into vegetables. Simmer 1 minute, or until thickened. If making ahead, cool, and refrigerate up to 2 days.
  4. Preheat oven to 425F. Coat 2 baking sheets with cooking spray. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet. Cut 1-inch hole in center of each circle. Cut leaves from dough scraps, then chill tops and leaves 15 minutes. Adhere leaves to tops by brushing with water. Bake 15 minutes, or until brown and puffy. Store cooled tops up to 2 days in airtight container.
  5. Reheat filling, and warm tops in oven, if needed. Ladle filling into small pie dishes or ramekins. Top with crusts, and serve.


Nutrition Facts

8 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 20g31%
Saturated Fat
Trans Fat
Cholesterol 0mg0%
Sodium 483mg20%
Total Carbohydrate 62g21%
Dietary Fiber 7g28%
Total Sugars 7g
Includes Added Sugars
Protein 11g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.