Easy Vegetable Pot Pie with Fillo Crust

Easy Vegetable Pot Pie with Fillo Crust | All that's Jas

 

This Easy Vegetable Pot Pie with Fillo Crust recipe is sponsored by The Fillo Factory.

All opinions are 100% mine. 

 

Vegetable pot pie with fillo crust is easy to make. This classic dish is filled with fresh vegetables and packed with flavor that your whole family will love.

Easy Vegetable Pot Pie with Fillo Crust

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, it is 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. I’m so happy to partner again with The Fillo Factory (they also sponsored baklava ice cream), to revive this ancient recipe for you because holidays are all about beautiful, cozy meals that bring back memories.

 

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. Look below for the gray “Essentials” box with the affiliate suggestion for your convenience. 

 

What recollections occupy your mind when you dig into a pot pie? Sunday dinner at grandma’s? The first meal as newlyweds? Teaching your daughter how to cook? 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!

Easy Vegetable Pot Pie with Fillo Crust Recipe

Easy #vegetable pot pie with #fillo crust is packed with flavor and a beautiful dish fit for #holidays #potpie #American #vegetarian Click To Tweet

 

Individual pot pies with vegetables and fillo pastry crust are perfect for the holidays.

 

Ingredients:
Serves 6

  • 1/2 cup + 3 tbsp 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 tbsp Dijon mustard
  • 3 tbsp all-purpose flour
  • 1 ½ cup vegetable stock
  • 1/3 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 Fillo Factory organic fillo dough

 

Ingredients for vegetable pot pie

 

~Free Tip ~

  • 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 (see photo).

 

Vegetarian pot pie with one large rose made of fillo with carrot ribbons..

 

Directions:

  1. 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.
  2. 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.
  3. Divide the vegetable mixture between six 12 ounce ramekins or a 2 1/2 quart round casserole dish. Preheat oven to 350 degrees Fahrenheit.
  4. 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.
  5. 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.

 

Making logs with fillo pastry and coiling them into rosettes for pot pie crust.

 

ESSENTIALS

for Easy Vegetable Pot Pie with Fillo Crust


 

Individual vegetarian pot pies with fillo crust

4.63 from 8 votes
organic fillo dough is used for crust for this vegetable pot pie
Easy Vegetable Pot Pie with Fillo Crust Recipe
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
This flavor-packed easy vegetable pot pie with fillo crust is not only absolutely delicious, it is beautiful! A new twist on an old favorite dish.
Course: Main Course
Cuisine: American
Servings: 6
Author: Jas
Ingredients
  • 3 tbsp 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 tbsp Dijon mustard
  • 3 tbsp all-purpose flour
  • 1 ½ cup vegetable stock
  • 1/3 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 Fillo Factory organic fillo dough
  • 1/2 cup olive oil
Instructions
  1. 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.

  2. 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.
  3. Divide the vegetable mixture between six 12 ounce ramekins or pie dishes. Preheat oven to 350 degrees Fahrenheit.
  4. 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.

  5. 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.

Recipe Notes

~Free Tip ~

  • 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.

Pin it now to save for later: Easy Vegetable Pot Pie with Fillo Crust

This vegetarian classic American recipe for pot pie is packed with fresh vegetables like leeks, mushrooms, carrots, potatoes, peas, and corn in a delicious sauce and topped with fillo pastry crust in shape of rosettes. This beautiful main dish is made into individual servings, fun and perfect for holidays.

See this recipe featured on A Delightsome Life, Sugar Spice and Family Life, and Katherine’s Corner.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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42 Comment

  1. Reply
    Alison's Allspice
    October 31, 2017 at 2:56 pm

    Mushrooms are my favorite in pot pies! The crust looks so elegant too, great recipe for serving guests!

    1. Reply
      Jas
      October 31, 2017 at 7:49 pm

      Alison, I’m a carnivore but this pot pie has my heart. It was soo yummy! 😀

  2. Reply
    Mrs Shoes
    October 31, 2017 at 10:40 pm

    Mmmmm, add in some chunks of rabbit & this will be on the dinner table here tomorrow night!

    1. Reply
      Jas
      November 1, 2017 at 8:21 am

      Rabbit, horse…you name it. Or stick with chicken 😉 I really didn’t miss any meat this time. It was marvelous!

  3. Reply
    Bonnie
    November 2, 2017 at 2:50 am

    Hi Jas! This pot pie looks delicious and my husband would LOVE to have this!

    1. Reply
      Jas
      November 2, 2017 at 6:32 am

      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.

  4. Reply
    Leslie
    November 2, 2017 at 7:16 pm

    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!

    1. Reply
      Jas
      November 2, 2017 at 8:18 pm

      Lol, they’re pretty nifty. We eat with our eyes first, don’t we?

  5. Reply
    Carlee
    November 3, 2017 at 7:18 am

    These look soooo good! I love pot pie during the fall and winter and this is such a fun way to make it!

    1. Reply
      Jas
      November 3, 2017 at 4:37 pm

      Thanks, Carlee. It’s nice to switch things up sometimes 😉

  6. Reply
    Justyna
    November 3, 2017 at 1:31 pm

    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

    1. Reply
      Jas
      November 3, 2017 at 4:40 pm

      Thank you for the generous ratings, Justyna! “Cutie-pies” got me giggling 🙂

  7. Reply
    Miz Helen
    November 3, 2017 at 5:18 pm

    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

    1. Reply
      Jas
      November 3, 2017 at 9:01 pm

      Indeed, Miz Helen 🙂

  8. Reply
    Sue Ready
    November 4, 2017 at 9:46 am

    looks healthy and tasty and creative with fillo topping

    1. Reply
      Jas
      November 4, 2017 at 12:26 pm

      Thank you, Sue! It’s super delicious 🙂

  9. Reply
    Antonia
    November 4, 2017 at 1:02 pm

    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!

    1. Reply
      Jas
      November 4, 2017 at 7:57 pm

      Appreciate your kindness, Antonia!

  10. Reply
    Elise Cohen Ho
    November 6, 2017 at 1:30 pm

    This looks fantastic and like a much better version of those horrible frozen Pot Pies from my youth.

    1. Reply
      Jas
      November 7, 2017 at 5:31 pm

      You can’t even compare, Elise. It’s like a night and day, lol.

  11. Reply
    Jelica
    November 6, 2017 at 6:55 pm

    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 🙂

    1. Reply
      Jas
      November 7, 2017 at 5:34 pm

      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) 😀

  12. Reply
    Sheri
    November 6, 2017 at 9:38 pm

    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!

    1. Reply
      Jas
      November 7, 2017 at 5:41 pm

      Thanks! 🙂

  13. Reply
    Sarah Coggins
    November 6, 2017 at 9:40 pm

    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!

    1. Reply
      Jas
      November 7, 2017 at 5:42 pm

      How cool that an 8-yo loves veggies! So does my 5-yo granddaughter but the 2-yo not so much 🙂

  14. Reply
    Amber Harrop
    November 7, 2017 at 9:11 am

    Jas these look so and would be great at a dinner party

    1. Reply
      Jas
      November 7, 2017 at 5:45 pm

      Thanks, Amber. Definitely a conversation starter 😉

  15. Reply
    Rhonda
    November 7, 2017 at 5:22 pm

    This looks delicious. I’ve never heard of Fillo Crust. It looks so appetizing on the dish. Thanks for sharing on Sunday’s Best.

    1. Reply
      Jas
      November 7, 2017 at 5:54 pm

      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.

  16. Reply
    Jann Olson
    November 7, 2017 at 7:00 pm

    I have made pot pies using Fillo crust, but your rosettes are a darling idea! Thanks for sharing with SYC.
    hugs,
    Jann

    1. Reply
      Jas
      November 7, 2017 at 7:58 pm

      Have you? That’s awesome! I love working with fillo 😀

  17. Reply
    Carrie @ Carrie's Home Cooking
    November 7, 2017 at 8:05 pm

    This looks absolutely delicious! Thanks so much for sharing with us at Whisk It Wednesday. Have a great week and come back to see us real soon!
    Carrie

    1. Reply
      Jas
      November 8, 2017 at 9:15 am

      Thanks! They’re really tasty and fun to eat.

  18. Reply
    Leanna
    November 7, 2017 at 9:53 pm

    I use filo crust in different shapes but your rosette tops are fabulous. I will be using this idea, thank you very much for sharing.

    1. Reply
      Jas
      November 8, 2017 at 9:16 am

      You’re so welcome, Leanna! Thanks for stopping by.

  19. Reply
    Jenna
    November 9, 2017 at 10:07 am

    Sounds so good!

    1. Reply
      Jas
      November 9, 2017 at 9:42 pm

      Thanks, Jenna! It really is, I can’t wait to make it again.

  20. Reply
    Linda on Poinsettia Drive
    November 10, 2017 at 10:28 pm

    A pot pie never looked so pretty. I must share. Hugs

    1. Reply
      Jas
      November 11, 2017 at 5:47 pm

      Thank you, Linda! Appreciate your kindness!!! XO

  21. Reply
    Dean
    November 12, 2017 at 12:47 pm

    I HAVE to try this! Thank you so much for sharing with us at #MMBH.
    XO
    Dean

    1. Reply
      Jas
      November 13, 2017 at 8:18 am

      I hope you do, Dean! Let me know how you like it.

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)