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+ servings
Veggie pot pie with a puff pastry crust.
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5 from 7 votes

Veggie Pot Pie with Fennel and Potatoes

Make this comforting veggie pot pie for a cozy, filling meal tonight! Loaded with tender, flavorful veggies, and topped with a flaky puff pastry crust, this is a plant-forward meal that pleases everyone!


  • 2 tablespoons butter
  • 4 carrots peeled and chopped
  • 1/2 medium yellow onion chopped
  • 1 head fennel chopped
  • 2 medium potatoes peeled and diced (we love either russet or Yukon gold)
  • 8 ounces mushrooms sliced
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • 12-14 cranks freshly-ground black pepper
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 1 cup vegetable broth
  • 1 cup plus 1 tablespoon whole milk divided
  • 1 cup frozen peas
  • 2-3 tablespoons fresh parsley chopped
  • squeeze of lemon juice
  • 1 sheet puff pastry defrosted
  • 1 egg


  • Preheat oven to 400 degrees F.
  • In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the chopped carrots, onion, and fennel, and cook about 2 minutes.
  • Stir in the potatoes, mushrooms, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms shrink and release their liquid. Stir in garlic and cook 1 minute more.
  • Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, then slowly pour in the broth, followed by 1 cup of the milk, stirring constantly. Continue to stir until the liquid mixture is smooth. Bring it to a simmer and cook until it thickens a bit, about 5 minutes.
  • Remove the mixture from the heat and stir in the peas, parsley, and a generous squeeze of lemon juice. Be sure to taste at this point, and add more salt, pepper, or thyme as desired.
  • In a small bowl, whisk together the egg with 1 tablespoon whole milk to form an egg wash.
  • Scoop the pie filling out into an 8x8-inch baking dish. Carefully lay the puff pastry over the filling, trimming any excess from the edges. Cut slits in the top to form vents, and brush lightly with the egg wash.
  • Bake for 25-30 minutes, until the crust is golden brown. You may see the mixture bubbling around the edges. Remove from the oven and let cool for 5-10 minutes before serving. Enjoy!


  • Fennel is optional but really nice in this dish. See notes and photos in the recipe for a guide if you haven’t cooked with it before! If you prefer, you can leave it out or sub with leeks.
  • When laying the puff pastry across the top of the pie, be sure to cut the excess and, if desired, crimp them up vertically along the edge of the baking dish. If you tuck excess pastry in, so that it’s in two horizontal layers, that portion may be soggy and undercooked.
  • Adapted from Aida Mollenkamp / Food Network.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!