Vegetarian Pot Pie
Warm your soul with this comforting and wholesome Vegetarian Pot Pie. Packed with a medley of flavorful vegetables, creamy beans, and a flaky crust, this recipe is perfect for chilly nights. It’s easy to customize and brings together nutrition and indulgence in every bite.
Ingredients
- 3 tbsp unsalted butter
- 10 oz cremini baby bella mushrooms, sliced
- 2 medium stalks celery diced
- 1 ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup all-purpose flour or gluten-free flour
- 2 cups almond milk or milk of choice
- 1 15-oz can reduced sodium white beans, rinsed and drained
- 12 oz frozen mixed peas and carrots
- ½ cup frozen pearl onions
- 1 tbsp fresh thyme chopped
- 1 tbsp balsamic vinegar
- 1 prepared pie crust
Instructions
- Prepare the Vegetables
- Dice celery, slice mushrooms, and rinse white beans. Use frozen vegetables to save time—no need to thaw.
- Sauté the Base
- Melt butter in a large skillet over medium heat.
- Add mushrooms and celery, sauté until softened (5-7 minutes).
- Stir in garlic powder, salt, and pepper.
- Thicken the Sauce
- Sprinkle in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in almond milk.
- Simmer until the sauce thickens, about 3-5 minutes.
- Combine the Filling
- Add white beans, frozen vegetables, and pearl onions.
- Stir in thyme and balsamic vinegar. Adjust seasoning if needed.
- Assemble the Pot Pie
- Pour the filling into a pie dish or ramekins.
- Lay the prepared pie crust over the filling, trim excess dough, and crimp edges.
- Cut small slits in the crust for steam to escape.
- Apply Egg Wash
- Whisk the egg with a splash of water and brush it over the crust for a golden finish.
- Bake
- Preheat the oven to 400°F (200°C).
- Bake on the center rack for 25-30 minutes, until the crust is golden brown.
Notes
- Customize the Filling: Swap in your favorite vegetables like spinach or zucchini.
- Make It Gluten-Free: Use gluten-free flour and a gluten-free crust.
- Enhance the Flavor: Add a splash of white wine to the sauce.
- Save Time: Opt for store-bought crust or phyllo dough.