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“A vegetable pot pie suitable for serving for Thanksgiving Dinner. From Vegetarian Times 2006”

Ingredients Nutrition


  1. Heat oil over med low heat.
  2. Add mushrooms, onion, celery, garlic and thyme. Cover.
  3. Cook 10 minutes stirring occasionally.
  4. Uncover, increase heat to med and cook 5 minutes more or until mushrooms begin to brown.
  5. Add wine, simmer two minutes or until liquid evaporates.
  6. Add squash, potatoes, beans, corn and 5 cups water. Cover and simmer 7 minutes.
  7. Whisk cornstarch with 1/2 cup liquid from veggies.
  8. Simmer a minute or until thickened. If making ahead cool and put in refrigerator for up to 2 days.
  9. Preheat oven to 425F
  10. Coat 2 baking sheets with cooking spray.
  11. Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet.
  12. Cut leaves from scraps.
  13. Chill tops and leave 15 minutes.
  14. Adhere leaves to top by brushing on water.
  15. Bake 15 minutes or until brown and puffy.
  16. Store cooked tops up to 2 days in air tight container.
  17. Reheat filling, warm tops if needed.
  18. Ladle filling into small pie dishes or ramekins.
  19. Top with crusts and serve.

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