Individual herbed vegetable pot pies
Creamy vegetable pies with crisp pastry lids and a little thyme.
Before you start
Serves 4. Contains wheat and milk; check pastry labels. Use plant-based alternatives for a dairy-free version.
Ingredients
- 400 g cooked mixed vegetables, drained
- 150 g cooked potato cubes
- 25 g butter
- 25 g flour
- 350 ml milk
- 1 teaspoon thyme
- 1 sheet puff pastry, about 320 g
- Black pepper
Method
- Heat oven to 200°C/400°F. Melt butter and stir in flour, then gradually whisk in milk to make a thick sauce.
- Stir in vegetables, potato, thyme and pepper.
- Divide among 4 small oven-safe dishes and cover with pastry lids. Cut small vents.
- Bake about 25–30 minutes until pastry is golden and filling reaches 165°F/74°C. Let stand briefly before serving.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
Choose a simple side
Fresh leaves or a green vegetable balance a rich pastry topping. Our pot-pie side guide also explains pairings for vegetable versions and how to avoid competing for oven space.
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Updated October 29, 2026 · Practical guidance