Broccoli cheddar pot pies are a comforting vegan main dish that uses puff pastry instead of homemade pie crust for a fuss-free meal. These single-serve pot pies are cheesy and so comforting!
It's officially the season for all things cozy, and homemade pot pie certainly fits the bill. These single-serve broccoli cheese pot pies are made with puff pastry, which has a flaky texture and makes this perfect for weeknight dinners.
As much as I love making my vegan tofu pot pie and vegan chicken pot pie, sometimes I want a comforting meal without much hassle.
That's where puff pastry comes in! It is the perfect single-serve pot pie topping and it makes these pot pies very weeknight friendly.
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Recipe features
- Flavor: Tastes just like broccoli cheddar soup in pot pie form.
- Easy: Uses puff pastry instead of pie crust, so this pot pie is weeknight dinner friendly. Puff pastry is really easy to work with, and as much as I love making homemade pie crust for things like pumpkin pie, it’s not my go-to choice for weeknight meals.
- Versatile: Feel free to add your favorite plant-based protein like chickpeas for soy curls for extra protein. I use cashew or soy milk and vegan cheddar shreds to make these pot pies vegan, but dairy cheddar and milk also work.
Ingredient notes
- Potatoes: I use Yukon gold potatoes because they are buttery and don’t need to be peeled. You can peel the potatoes if you prefer. Russet potatoes also work.
- Broccoli: I use frozen broccoli for ease. If the florets are too big, I recommend roughly chopping them into smaller pieces. If using fresh broccoli, make sure to steam it with a steamer basket or cook in the microwave before adding to the filling.
- Shredded cheddar: I use dairy-free cheddar shreds to keep these pot pies vegan, but in the past I've used regular sharp cheddar too. I like So Delicious brand.
- Puff pastry crust: I use Pepperidge Farm’s frozen puff pastry sheets. You only need one sheet for this recipe. They take about 20 minutes to thaw at room temp, which is the amount of time it takes to prep the other ingredients.
- Milk: I usually use cashew milk because it is a lighter option and still creamy like traditional milk. You can use regular milk (whole, 2%, etc.) or even unsweetened, unflavored soy or almond milk.
- All-purpose flour combines with plant butter and milk to make the base of the creamy bechamel sauce.
Puff pastry topping
There are two ways to make circular puff pastry toppings:
- Use a 4-inch biscuit cutter to cut large circles (makes neater circles).
- Turn the ramekin upside down and use a knife to cut an outline around the ramekin.
Broccoli cheddar filling
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
The broccoli cheese filling is a combination of butter, flour, and milk to make a roux. This is one of the cooking methods that I use most frequently in my kitchen (see vegan squash casserole and fresh green bean casserole for more examples!).
We also add shredded cheddar into the sauce which helps to thicken it further, just like with gouda mac and cheese.
You can tell that the sauce is thick enough to use when it coats the back of a spoon without sliding right off. It's okay if it is still dripping a little bit.
Season the sauce with salt and pepper to taste.
Tips for success
- If you prefer smaller pieces of broccoli instead of whole florets, you can roughly chop the florets before mixing them with potatoes.
- Let the puff pastry thaw at room temperature. Do not microwave it to speed up the thawing process.
- Ramekins: Choose oven safe 8-ounce ramekins. It’s okay if they are a little bit bigger or smaller than 8 ounces.
- Leftover puff pastry sheets can be used to make peach tarts, baked brie with fig jam, and even savory goat cheese puff pastry bites.
- To make the sauce thicker, whisk together 1 tablespoon of milk and 1 tablespoon flour in a small dish. Pour into the sauce and continue simmering until the sauce reaches your desired consistency. The longer the sauce simmers, the thicker it becomes. The sauce will continue to thicken in the oven.
Storage tips
- Leftovers: I like to cook all of the pies at once even if I don’t plan on eating them the same day. You can cover cooked pies with foil and refrigerate for 3-4 days.
- Reheating: To reheat, cover with foil and cook at 350 degrees for 15-20 minutes or until warmed through. Remove foil during the last 5 minutes to crisp the puff pastry.
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Recipe
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Vegan Broccoli Cheddar Pot Pies with Puff Pastry
Equipment
Ingredients
- 1 sheet (8.5 ounces) puff pastry see note #1
- 1 medium Yukon gold potato
- 1 teaspoon plus ¼ teaspoon salt divided
- 2 tablespoons unsalted plant butter
- 2 tablespoons all-purpose flour
- 2 cups cashew milk see note #2
- ½ teaspoon dry rosemary optional
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ½ cup dairy-free shredded sharp cheddar cheese
- 12 ounces frozen broccoli florets see note #3
Instructions
- Thaw puff pastry according to package instructions. Preheat the oven to 400 degrees F.
- Meanwhile, peel and dice the potato into ½ inch pieces. Place in a medium stock pot and cover with one inch cold water and 1 teaspoon of salt. Bring to a boil over high heat, boiling until potatoes are fork-tender. This will take 12-15 minutes. Drain the water from the potatoes.
- While the potatoes are boiling, start making the sauce in a large pan. Heat the pan over medium-high heat. Once hot, add butter and let it melt.
- Sprinkle in the all-purpose flour. Use a silicon whisk to gently stir the flour and butter together. Continue stirring until the flour is cooked and golden, about 1-2 minutes.
- Slowly pour in the milk, whisking consistently to prevent lumps from forming. Once the milk is added, sprinkle in the rosemary, the remaining ¼ teaspoon salt, garlic powder, and pepper.
- Let the sauce come to a rapid simmer over medium-high heat. Once simmering, stir in the cheddar cheese.
- Simmer, stirring occasionally, until the sauce is thick enough to the coat the back of a spoon without falling off.
- Stir in the cooked potatoes and frozen broccoli, cooking until the broccoli is thawed. Taste for seasonings.
- Divide the filling between four 8-ounce ramekins.
- Cut out ramekin-sized circles from the thawed puff pastry. You can do this by using a large biscuit cutter or by using the ramekin as a stencil. Place puff pastry on top of each ramekin, pressing the edges down to create a seal around the ramekin edges.
- Bake at 400 for 15 minutes, or until the puff pastry is golden. Let cool for 5 minutes before serving. Enjoy!
Video
Notes
- Puff pastry: I use Pepperidge Farm’s frozen puff pastry sheets. You will only need one sheet for this recipe. They take about 20 minutes to thaw at room temp.
- Milk: I usually make this recipe with unsweetened, unflavored cashew milk but 2%, whole milk, skim and even soy or almond milk work.
- Cheese: I use So Delicious cheddar shreds. In the past I've used regular sharp cheddar to make the pot pies vegetarian.
- Broccoli: If using fresh broccoli instead of frozen, make sure to steam/cook it before adding it to the sauce.
- Ramekins: Choose 8-ounce ramekins that are oven safe. It’s okay if they are a little bit bigger or smaller than 8 ounces.
- For extra protein, add in a can of chickpeas or meatless chick'n.
Abbie Perryman says
Sooo Good i was craving pie and this hit the spot 🙂
Cassidy Reeser says
Happy to hear that! Thanks for the review 🙂
Jeanette Richard says
THANKS 😊 YOUR RECIPE WAS EASY TO FOLLOW
Cassidy Reeser says
Yay happy to hear that! Thanks for the review 🙂