Vegetarian Pot Pie: A Comforting and Wholesome Meal by Erin Clarke

When the weather turns chilly, few things are as comforting as a warm, flaky pot pie fresh out of the oven. This Vegetarian Pot Pie recipe by Erin Clarke offers a nutritious twist on a classic comfort food, delivering a flavorful medley of vegetables, beans, and a tender crust. Whether you’re a lifelong vegetarian or simply looking for a meatless dinner option, this recipe will satisfy your cravings and warm your soul.

Why You’ll Love This Vegetarian Pot Pie

• It’s packed with wholesome ingredients like mushrooms, peas, and beans, offering a healthy, nutrient-rich meal.
• The recipe is versatile, allowing you to customize the filling to your taste or dietary preferences.
• Using almond milk and a dairy-free crust makes this pot pie suitable for those with dietary restrictions.
• It’s easy enough for a weeknight dinner but fancy enough for entertaining guests.

Ingredients for Vegetarian Pot Pie

Here’s a complete list of ingredients you’ll need to bring this recipe to life. You can double or triple the recipe if you’re cooking for a crowd.

Ingredients	1x	2x	3x
Unsalted butter	3 tbsp	6 tbsp	9 tbsp
Cremini (baby bella) mushrooms	10 oz	20 oz	30 oz
Celery (diced)	2 medium stalks	4 medium stalks	6 medium stalks
Garlic powder	1 ½ tsp	3 tsp	4 ½ tsp
Kosher salt	½ tsp	1 tsp	1 ½ tsp
Ground black pepper	¼ tsp	½ tsp	¾ tsp
All-purpose flour (or GF flour)	¼ cup	½ cup	¾ cup
Almond milk (or milk of choice)	2 cups	4 cups	6 cups
Reduced sodium white beans	1 (15-oz) can	2 (15-oz) cans	3 (15-oz) cans
Mixed peas and carrots (frozen)	12 oz	24 oz	36 oz
Frozen pearl onions	½ cup	1 cup	1 ½ cups
Fresh thyme (chopped)	1 tbsp	2 tbsp	3 tbsp
Balsamic vinegar	1 tbsp	2 tbsp	3 tbsp
Prepared pie crust	1	2	3
Egg (for egg wash)	1	2	3

Step-by-Step Guide to Making Vegetarian Pot Pie

1. Preparing the Vegetables

Start by gathering your ingredients and prepping your vegetables. Dice the celery, clean and slice the mushrooms, and rinse the white beans if using canned.

• Pro Tip: Use frozen vegetables like peas, carrots, and pearl onions to save time. No need to thaw them before adding to the filling.

2. Sauté the Base

In a large skillet:

1. Melt the butter over medium heat.
2. Add the mushrooms and celery. Sauté until softened and lightly browned, about 5-7 minutes.
3. Sprinkle in the garlic powder, kosher salt, and black pepper, stirring to coat the vegetables evenly.

3. Thicken the Sauce

1. Stir in the flour to form a roux. Cook for 1 minute, stirring constantly to prevent burning.
2. Gradually pour in the almond milk, whisking to eliminate lumps.
3. Simmer the mixture until it thickens into a creamy sauce, about 3-5 minutes.

4. Combine the Filling

1. Add the drained white beans, frozen vegetables, and pearl onions to the skillet.
2. Stir in the fresh thyme and balsamic vinegar for a flavorful finish.
3. Taste the filling and adjust the seasoning if needed.

5. Assemble the Pot Pie

1. Transfer the vegetable filling into a pie dish or individual ramekins.
2. Roll out the prepared pie crust and lay it over the filling, trimming any excess dough.
3. Crimp the edges to seal and cut small slits in the top to allow steam to escape.

6. Add the Egg Wash

Whisk together the egg and water, then brush it lightly over the crust. This step ensures a beautiful golden-brown finish.

7. Bake to Perfection

Preheat your oven to 400°F (200°C). Place the pot pie on the center rack and bake for 25-30 minutes, or until the crust is golden and flaky.

Tips for the Best Vegetarian Pot Pie

1. Customize the Filling
   Swap out vegetables or add your favorites, like sweet potatoes, spinach, or zucchini.
2. Make It Gluten-Free
   Use a gluten-free flour blend and a gluten-free pie crust.
3. Enhance the Flavor
   Add a splash of white wine to the sauce for extra depth.
4. Save Time
   Use store-bought pie crust or phyllo dough for a quick alternative.

Nutritional Information

Nutrient	Per Serving
Calories	290
Protein	10g
Carbohydrates	34g
Fat	11g
Fiber	7g
Sugar	5g
Sodium	430mg

FAQs About Vegetarian Pot Pie

1. Can I freeze Vegetarian Pot Pie?
Yes! You can freeze the assembled, unbaked pot pie for up to three months. Bake from frozen, adding 15-20 minutes to the baking time.

2. What can I use instead of almond milk?
Any milk of your choice will work, including soy, oat, or cow’s milk.

3. How do I prevent a soggy crust?
Make sure your filling is not overly liquidy, and bake the pie on the lower rack for a crisp bottom crust.

4. Can I make this recipe vegan?
Absolutely! Use a dairy-free butter alternative, skip the egg wash, and ensure your pie crust is vegan-friendly.

5. What can I serve with Vegetarian Pot Pie?
Pair it with a light green salad or roasted Brussels sprouts for a complete meal.

6. How long does leftover pot pie last?
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven for best results.

Conclusion: A Dish Worth Repeating

This Vegetarian Pot Pie by Erin Clarke is more than just a recipe—it’s a celebration of wholesome ingredients and cozy flavors. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress. So grab your apron and make this comforting pot pie a staple in your kitchen!

Ready to try it? Let us know how your pot pie turns out and share your favorite variations!