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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Oh-So-Easy Broccoli Cheddar Pot Pies

    Published: Oct 15, 2012 · by Nicole · Updated: Nov 3, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Oh-So-Easy Broccoli Cheddar Pot Pies

    Pot pies don't get much easier than this! Cheesy broccoli is topped with puff pastry and baked until flaky and golden brown.

    Oh-So-Easy Broccoli Cheddar Pot Pies

    I'm so embarrassed, you guys.

    Last Friday, I realized that I did three roasted recipes in a row. And then I featured a recipe with roasted green tomatoes. I'd like to promise you that I won't roast anything else until next year, but I just developed two roasted recipes for Thanksgiving.

    And they are delicious! What can I say? I just like to roast stuff.

    Oh-So-Easy Broccoli Cheddar Pot Pies

    But today's recipe doesn't involve roasting at all. These broccoli cheddar pot pies are seriously the easiest pot pies you will ever make. I mean, the only way they would be easier is if you used Cheez Whiz instead of making the cheese sauce.

    And made a crust with crushed saltines. (I feel like I may have eaten something like that in college?)

    I wanted to do a pot pie for a while, but I kept putting it off out of sheer laziness. It sounded like a good idea, but after picturing myself rolling out a crust, getting flour all over the place, I told myself, "I'll do it next week." (That happened for several weeks.)

    But then I wondered if maybe puff pastry would work instead of crust crust. Lo and behold, that is a thing! A thing people do! People like Martha Stewart! And if it's good enough for Martha, it's good enough for me.

    Ok, maybe her judgment isn't what it used to be. But trust me.

    Broccoli & Cheese in Ramekins

    These Broccoli Cheddar Pot Pies come together in a snap. Steaming the broccoli takes 5 minutes, the sauce takes under 10 minutes, and they bake for just under 15 minutes.

    Using a puff pastry sheet instead of crust means no rolling, no flour all over the place. You can either cut the puff pastry to fit your ramekins or cut it into squares like Martha did.

    If I weren't making these for my blog, I probably would have cut them into squares too, but since I wanted them to look all pretty-like for you, I sized them to fit the ramekins.

    Oh-So-Easy Broccoli Cheddar Pot Pies

    The first time I tested this recipe, the result was really soupy; I realized that the broccoli was making the cheese sauce watery. I ended up upping the flour and using less milk after hashing things out with some friends on Facebook, which did the trick.

    Now, the sauce starts out super thick to compensate for broccoli. So don't be alarmed by the thickness of the cheese sauce when you're making it! It will thin out as the broccoli releases some of its water while it bakes.

    Oh-So-Easy Broccoli Cheddar Pot Pies

    Cheesy broccoli pot pies with a flaky puff pastry crust- comfort food bliss in about 30 minutes! These tasty little morsels are easy enough to make on a weeknight, but they are also fancy enough to serve up for the holidays!

    If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

    And if you love these broccoli cheddar pot pies, be sure to check out these other delicious recipes:

    • Vegan Butternut Squash Pot Pie
    • Pot Pies with Jackfruit
    • Easy Chickpea Pot Pies
    • Mushroom Pot Pies

    Recipe

    Broccoli Cheddar Pot Pies Recipe

    Oh-So-Easy Broccoli Cheddar Pot Pies

    Pot pies don't get much easier than this! Cheesy broccoli is topped with puff pastry and baked until flaky and golden brown.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Course: Brunch, Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Broccoli Cheddar Pot Pies, pot pie recipe, puff pastry recipe
    Servings: 4 servings
    Calories: 755kcal
    Author: Oh My Veggies

    Ingredients

    • 1 c. reduced-fat 2% milk
    • 3 tbsp. all-purpose flour
    • 4 oz. shredded sharp cheddar cheese
    • salt + pepper to taste
    • pinch or two of cayenne optional
    • 4 c. steamed broccoli florets about 2 small heads of broccoli
    • 1 sheet puff pastry
    • 1 egg whisked
    • oil mister or cooking spray
    US Customary - Metric

    Instructions

    • Preheat oven to 425 degrees.
    • Combine milk and flour in a large saucepan over medium heat. Bring to a boil, whisking constantly. Reduce heat to low and simmer 3-5 minutes, until mixture is thick, continuing to whisk. Remove from heat and whisk in cheese about ¼ cup at a time. Season with salt and pepper or cayenne. Yes, it's really thick right now, but don't panic! Adding the broccoli and baking will thin the sauce significantly, so err on the salty side--I used ½ teaspoon. Fold in broccoli florets.
    • Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam.
    • Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. Top each with puff pastry. Brush puff pastry with egg wash. Bake for 12-14 minutes or until puff pastry is puffy and golden brown.

    Notes

    To steam the broccoli, place in steamer basket over an inch or two of boiling water; cover and steam for 5 minutes.
    I baked the pot pies in 3 ½-inch ramekins.

    Nutrition

    Serving: 1ramekinCalories: 755kcalCarbohydrates: 54gProtein: 35gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 107mgSodium: 881mgPotassium: 895mgFiber: 7gSugar: 5gVitamin A: 2165IUVitamin C: 211mgCalcium: 1007mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Triple Chocolate Honeycomb Cakes
    Roasted Butternut Pumpkin and Red Quinoa Salad »

    Christmas Recipes, Easter, Holiday Recipes, Thanksgiving Recipes, Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, broccoli, cheese, comfort food, fall, main dishes, winter

    Reader Interactions

    Comments

    1. Vicki says

      October 15, 2012 at 9:36 am

      This looks sooooo good!

      Reply
    2. Sommer@ASpicyPerspective says

      October 15, 2012 at 10:51 am

      It's drizzling outside, so this would be the perfect day for just such a meal! 🙂

      Reply
    3. Cassie says

      October 15, 2012 at 11:04 am

      These are gorgeous. Can't believe how simple they are too. Lovely!

      Reply
    4. Anele @ Success Along the Weigh says

      October 15, 2012 at 11:32 am

      What a perfect recipe for this rainy day! Can't wait to try it!

      Reply
      • Kiersten says

        October 15, 2012 at 8:14 pm

        And it was rainy when I took the photos too, hence the grayness. Boo!

        Reply
    5. Carol @ Always Thyme to Cook says

      October 15, 2012 at 11:37 am

      Fantastic. I love it with the puff pastry!

      Reply
    6. Georgia @ The Comfort of Cooking says

      October 15, 2012 at 11:55 am

      Love these veggie pot pies! So cute and creative. Thanks for sharing!

      Reply
    7. Angie@Angie's Recipes says

      October 15, 2012 at 12:21 pm

      Didn't know broccoli makes cheese soupy.....learned something new. Thanks!
      These pot pies look amazing.

      Reply
      • Kiersten says

        October 15, 2012 at 8:13 pm

        I think if the broccoli were roasted or raw, it would have been okay, but since it had been steamed, it's a little on the wet side!

        Reply
    8. Shaina says

      October 15, 2012 at 12:24 pm

      Fancy! I loved broccoli and cheese sauce as a kid. I admit I've only served it to my kids a handful of times, though. This is definitely making my menu soon.

      Reply
      • Kiersten says

        October 15, 2012 at 8:13 pm

        Yeah, it's probably not the best idea to get kids used to eating broccoli with cheese sauce or they'll never want it any other way. 🙂 My mom only made cheese sauce with the broccoli on special occasions!

        Reply
    9. Jackie @ Domestic Fits says

      October 15, 2012 at 12:47 pm

      I'm a veggie roaster too. It's my default method for almost every vegetable. I even roasted my butternut squash before I made soup out of it instead of boiling it like a normal person.

      THIS makes me really consider stopping at the store for some puff pastry for dinner tonight. Looks so good!

      Reply
      • Kiersten says

        October 15, 2012 at 8:10 pm

        Yup, I think we have roasted veggies a few times a week. I resisted roasting the broccoli for this, though. So there's that!

        Reply
    10. Michelle J says

      October 15, 2012 at 1:56 pm

      The pot pies look amazing! Perfect for warming your insides on a cold fall day! Thanks for sharing!

      Reply
      • Kiersten says

        October 15, 2012 at 8:07 pm

        They are totally perfect for fall and winter. I always crave comfort food at this time of year!

        Reply
    11. Lauren @ YoungNester says

      October 15, 2012 at 3:24 pm

      Looks so great! I have those same dishes so hopefully mine will turn out just as beautifully.

      Reply
      • Kiersten says

        October 15, 2012 at 8:05 pm

        I've seen them on a lot of food blogs too! 🙂

        Reply
    12. Carolyn says

      October 15, 2012 at 4:06 pm

      Okay, I am already scheming to make a low carb, gluten-free version of these. Nummy! PS - I actually read this whole post. No mention of unicorn steaks... 😉

      Reply
      • Kiersten says

        October 15, 2012 at 8:04 pm

        Ha! And you know, now that I read your blog, I always kind of think in my head, "Hmm, I wonder how this could be made low carb." Maybe arrowroot powder to thicken the cheese sauce? Now the puff pastry, well, you'll have to figure that one out yourself!

        Reply
    13. Kelly @ A Girl Worth Saving says

      October 15, 2012 at 4:32 pm

      Yeah for pot pies 😛 There is nothing more warm and inviting to serve. I really need to try the individual ramekins so I don't eat more than 2 servings, lol.

      Reply
      • Kiersten says

        October 15, 2012 at 8:01 pm

        It really works! I have some kind of mental block when it comes to taking a second ramekin, whereas I probably wouldn't think twice about a second slice of pie. 🙂

        Reply
    14. Alicia@ eco friendly homemaking says

      October 15, 2012 at 7:16 pm

      Oh these look so delicious! I am a big broccoli fan

      Reply
    15. Richa says

      October 15, 2012 at 8:07 pm

      that looks so good. and erfect for all the cold weather here right now.

      Reply
    16. Courtney Rae Jones says

      October 15, 2012 at 8:26 pm

      Oh yum! 🙂 These look wonderful! I think I'll make broccoli ones for me and cauliflower ones for the boyfriend. He's silly. He hates broccoli. *hah*

      Reply
      • Kiersten says

        October 15, 2012 at 8:36 pm

        I was going to suggest using cauliflower or a 50/50 mix! That's funny that your boyfriend likes cauliflower but hates broccoli. Usually it's the other way around!

        Reply
    17. Jeanette says

      October 15, 2012 at 9:28 pm

      I think I need one of these little pot pies - what a cute idea!

      Reply
    18. Natalie says

      October 15, 2012 at 10:53 pm

      I've been thinking about making a pot pie for a while now too but keep talking myself out of it .. more because of the amount of ingredients I'd have to buy and that I'd have to eat it all myself, so I love that yours is simple and makes individual servings!

      Reply
      • Kiersten says

        October 16, 2012 at 12:34 pm

        I'm glad I finally stopped talking myself out of it, because these were definitely worth it. 🙂 I always have an aversion to making recipes with a lot of ingredients too!

        Reply
    19. Balvinder says

      October 16, 2012 at 1:03 am

      They really look gorgeous, I have to try a gluten free puff pastry first.

      Reply
    20. shelly (cookies and cups) says

      October 16, 2012 at 9:50 am

      Oh my word these look good.

      Reply
    21. Mumseword says

      October 16, 2012 at 9:56 am

      I'm not confident of baking pastry. but you make it sound

      Reply
      • Kiersten says

        October 16, 2012 at 12:23 pm

        Puff pastry is really easy to work with! You buy it frozen and cut or roll it to the size you need and bake it. I always manage to mess up anything involving dough, so puff pastry is one of my favorite ingredients. 🙂

        Reply
    22. Liz @ A Nut in a Nutshell says

      October 16, 2012 at 10:13 am

      I pinned it. I'm SO making this, but I'll probably steam my broccoli a little longer. I like it kinda on the smushy side. lol

      Reply
      • Kiersten says

        October 16, 2012 at 12:22 pm

        I hope you like it, smushy broccoli and all!

        Reply
    23. Sara says

      October 16, 2012 at 11:46 am

      If I don't have individual ramekins, do you know what size pie plate/container can be substituted? These look amazing!

      Reply
      • Kiersten says

        October 16, 2012 at 12:18 pm

        The filling probably ends up being about 5 cups total (4 cups broccoli + sauce), so I think that would fit in a deep-dish pie plate or even an 8 x 8 casserole dish.

        Reply
    24. Christa says

      October 16, 2012 at 1:28 pm

      this looks amazing!

      Reply
    25. Amanda says

      October 16, 2012 at 3:58 pm

      what size are the ramekins?

      Reply
      • Kiersten says

        October 17, 2012 at 3:08 pm

        They're 3 1/2-inch ramekins.

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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