Description

Delight your family with these charming Mini Cocotte Vegetable Pot Pies! Packed with a medley of vibrant vegetables and a creamy, herb-infused sauce, these individual-sized pot pies are baked to golden perfection. Perfect for cozy dinners or as an elegant addition to a gathering, these little pots of comfort are both eye-catching and satisfying.

Ingredients

Scale

For the Filling:

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
1 celery stalk, diced
1 medium potato, peeled and diced
1 cup broccoli florets, chopped
1 cup corn kernels (fresh, frozen, or canned)
1 cup green peas (fresh or frozen)
2 tablespoons all-purpose flour
1 ½ cups vegetable broth
½ cup milk (or dairy-free alternative)
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper to taste

For the Topping:

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash, optional)
Sesame seeds for garnish (optional)

Instructions

Preheat and Prepare: Preheat the oven to 400°F (200°C). Lightly grease four mini cocottes or oven-safe ramekins.
Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened and fragrant. Add the carrot, celery, potato, and cook for 5 minutes. Stir in the broccoli, corn, and peas, cooking for another 2-3 minutes.
Make the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Gradually add the vegetable broth while stirring, ensuring no lumps form. Pour in the milk, thyme, and rosemary, and bring the mixture to a gentle simmer. Cook for 5-7 minutes, until the sauce thickens. Season with salt and pepper.
Assemble the Pot Pies: Divide the vegetable mixture evenly among the mini cocottes. Cut the puff pastry into circles slightly larger than the cocotte openings. Place a puff pastry circle over each cocotte, pressing down the edges lightly. Brush with beaten egg (if using) and sprinkle with sesame seeds for a decorative touch.
Bake to Perfection: Arrange the cocottes on a baking sheet and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
Serve and Enjoy: Allow the pot pies to cool slightly before serving. Place the cocottes directly on the table for a charming presentation.

Notes

Feel free to swap out vegetables based on seasonality or personal preference.
If you don’t have mini cocottes, you can use a larger baking dish and adjust the baking time slightly.
For a vegan option, use plant-based milk and skip the egg wash.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pot pie
Calories: 310
Sugar: 6g
Sodium: 420mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 7g
Cholesterol: 10mg

Keywords: Mini cocotte recipe, vegetable pot pies, individual pot pies, vegetarian comfort food