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Veggie Pot Pies in a Mug

  • Yield: 4 1-cup mugs 1x


I’ve tweaked and honed this recipe to make it approachable. I found that breaking this recipe up over two days (the night before and just before serving) makes it far more manageable. The majority of the recipe is chopping so sharpen your knife. And if you’re extra crazy, make your own puff pastry. I’ve included my favorite recipe from Ashley of Not Without Salt. It comes together surprisingly fast and makes you feel like a professional. This meal will leave you saying, “I made that!”


  • Crust
  • 1/2 puff pastry sheet, store bought or homemade*
  • 1 large egg
  • Filling
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 4 carrots, sliced
  • 1/4 c. kale, destemmed and finely chopped
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 4 tri-colored potatoes (or new potatoes), diced
  • 1 sweet potato, diced
  • 1/2 c. broth
  • 1 sprig of sage
  • 1/2 c. milk
  • 1/2 c. Seven Daughters Crisp White Wine
  • 1/4 c. broth
  • 2 tbsp. flour
  • 1 tsp. fresh thyme
  • 1/2 tsp. fresh sage, finely chopped
  • 1/8 tsp. nutmeg
  • 1/2 c. peas, frozen
  • salt and pepper to taste


  1. One day before, prepare Puff Pastry. Place a 1/2 sheet of puff pastry in the fridge to thaw overnight or make this recipe* and store in fridge overnight.
  2. One day before, make filling. In a large skillet, sauté onion, garlic, carrots, and kale in olive oil for about 5 minutes. Cover to steam, stirring occasionally. Add salt and pepper to taste. Remove from pan and set aside. Into the same pan, melt butter and add potatoes, broth, and sage. Cover and cook for about 10 minutes or until potatoes have softened and liquid has been absorbed. Season again with salt and pepper. Remove sage sprig and store potatoes with veggies. Once cooled, cover and store in fridge.
  3. Day of, bake puff pastry and prepare remaining filling. But first things first, pour yourself a glass of wine. Preheat oven to 450 degrees. Roll out chilled puff pastry until 1/4” thick, no less. Using a sharp biscuit cutter (the same diameter as serving mug), cut four circles. Place on a parchment lined baking sheet and chill in the freezer for 10 minutes. Whisk egg in a bowl and set aside. Meanwhile, prepare remaining filling. Remove veggies from fridge and allow to come to room temperature. Make sauce. Into a large pan, add milk, wine, broth, flour, thyme, sage, and nutmeg. Whisk until evenly combined. Continue whisking and cook on medium heat until thickened, about 5 minutes. Salt and pepper to taste. Turn heat to low. Stir in peas and prepared vegetables. Continue cooking until heated through. Lightly brush chilled puff pastry with egg wash and bake for 12 minutes or until golden. While baking, evenly distribute filling into mugs. When the puff pastry is done, place one round per mug and serve warm. (If needed, place mugs on a baking sheet and store in warmed oven just before serving.)


* This homemade puff pastry comes together really fast and is so, so good (and thorough). Give yourself a 1-2 hour window to make. Though most of that time is the dough resting. For the pot pie recipe, I quartered the puff pastry recipe and had just enough plus a little more for dessert the next day. Always work with chilled puff pastry dough. Heat is not your friend.

• Chop vegetables and potatoes around the same size to allow for even cooking.

• You can make this recipe the same day, just get ready for a marathon. Follow the recipe as is and forgo storing the filling in the fridge.

• Salt (and taste) as you go, and it’ll be perfect. Waiting till the end always yields an over or under salted dish.

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