Veggie Pot Pies + HauteLook X Le Creuset Giveaway!

Dinner, Pie, Vegetarian

Veggie Mini Pot Pies

Yesterday I drove up a super windy road to the prettiest Spanish-style house way up in the Hollywood Hills. There was a garden, gigantic pool, beautiful seating areas everywhere and a kitchen the size of my apartment. I was lucky enough to team up with Le Creuset to host a cooking demo for these tasty lil’ veggie mini pot pies.

The day started with me getting there to set everything up and put all of my ingredients into pretty little Le Creuset cocottes. There was lunch and refreshing mocktails from A Vintage Splendor. The demo was super casual, like talking to a bunch of friends. We talked pie crust (I used this one but added no sugar), what the low-down is on roux, why thyme is probably the most important herb in fall, and lots more!

Veggie Mini Pot Pies

Veggie Mini Pot Pies

Veggie Mini Pot Pies

There was also a super pretty and fun DIY with A Fabulous Fete where we made the most gorgeous gift boxes that I wish I could build for each and every one of you.

A bonus though is that I’m hosting an amazing giveaway with Le Creuset X HauteLook on my Instagram right now! Here’s what you can win from Le Creuset:

Set of 2 Mini Cocottes
Revolution Spatula Spoon
Pastry Brush
Le Creuset Signature Round Dutch Oven

Veggie Mini Pot Pies

All you have to do to enter is:

1. Follow @hautelook on Instagram
2. Tag who you’d invite to your holiday party in my Instagram photo

AND! Don’t forget to shop the Le Creuset flash event on HauteLook now!

Veggie Mini Pot Pies

Veggie Mini Pot Pies

Veggie Mini Pot Pies

Veggie Pot Pies

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serving Size: 3 pot pies


  • 1 tablespoon olive oil 
  • 1 shallot, minced
  • 2 small carrots, diced
  • 1/2 delicata squash, seeds removed and diced
  • 2 garlic cloves, minced
  • 3 sprigs of fresh thyme, leaves removed
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock or veggie broth
  • 1 homemade or store-bought double-pie crust


  • In a medium pot, set over medium heat, add the olive oil. When the oil is warm, add the shallot, diced carrot and squash; cook until the shallot is translucent and carrot and squash have softened slightly, about 3 to 5 minutes. Mix in the minced garlic, thyme leaves and butter.
  • Stir until butter is melted and then add the flour. Cook for 1 to 2 minutes longer and then pour in the chicken stock. Bring the mixture to a simmer and then immediately turn the heat to low. Give it a try—you’ll definitely need salt! Add salt to taste (I added about 1 teaspoon) and add a few rounds of pepper. I found the more pepper, the better. The filling should be the texture between a broth and a gravy; thickened but not too thick. Take it off the heat and let it sit while you roll out the crust for the pot pies.
  • Remove the first round of dough from the fridge. Liberally flour your work surface and rolling pin. We’re going to start by making the tops. Begin to roll the dough, being sure to rotate it every so often, to avoid sticking. Place your Le Creuset cocotte face down on top of the dough, so you can get an idea of how big the circumference of the top should be. Using a paring knife, cut out three circles, leaving a 1-inch overhang. Remove the second round of dough from the fridge and roll it out. Press the dough onto the bottoms of cocottes and up the sides. If you like, you can use the extra dough to make a lattice or cut out little leaves—the possibilities are endless for the tops.
  • Divide the filling amongst the cocottes and place the dough tops on. Tuck the edges under and then crimp them all the way around. Brush the dough with egg wash and transfer to the freezer to chill for 15 minutes.
  • Preheat the oven to 350 degrees F and bake for 45 to 50 minutes, until the tops are golden brown. Remove from the oven and let stand for 5 minutes (they’ll be super hot!). Eat immediately.


*If you're going to make your own pie-crust for this recipe, just be sure to leave out the tablespoon of sugar!
Serving: 3g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This post is sponsored by HauteLook. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy!)

Veggie Mini Pot Pies

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Leave a Reply

  • Reply Jen October 29, 2016 at 5:39 am

    This sounds like the perfect Fall recipe. Also that house sounds heavenly!

  • Reply Emily Heisler October 26, 2016 at 10:08 am

    Looks delicious, love the mini Le Creuset

  • Reply fromscratchceramics October 26, 2016 at 8:20 am

    A friend just introduced me to the wonderful world of Le Creuset! These little ones are perfect for pot pie, and they turned out so tidy. Nice work

  • Reply Tori//Gringalicious October 26, 2016 at 12:24 am

    AWWWW, these little pot pies are adorable! They look amazing, oh my I WANT!

  • Reply Lori October 25, 2016 at 8:41 pm

    These are just about the cutest and sound so tasty!

  • Reply Sharon garofalow October 25, 2016 at 3:23 pm

    Your demo made the recipe seem SO easy! I always shy away from pastry crust but I feel like I might not ruin it! 🙂 Def going to try to make it this fall!