Vegetarian Pot Pie

Name: Vegetarian Pot Pie
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 10 ounces cremini baby bella mushrooms; 2 medium stalks celery; 1 ½ teaspoons garlic powder; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ cup all-purpose flour; 2 cups unsweetened almond milk or milk of choice; 1 (15-ounce) can reduced sodium white beans; 1 (12-ounce) bag mixed peas and carrots; ½ cup frozen pearl onions; 1 tablespoon chopped fresh thyme; 1 tablespoon balsamic vinegar; 1 prepared pie crust; 1 egg

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
536 kcal
Course
Main Course
Cuisine
American

Vegetarian Pot Pie

Iris Warren

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This cozy vegetarian pot pie has a creamy, healthy filling made with white beans, carrots, peas, and mushrooms. Easy, protein-packed, and good for you too!

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Ingredients

Servings

3 tablespoons unsalted butter
10 ounces cremini baby bella mushrooms
2 medium stalks celery diced (about a slightly heaping 1/2 cup)
1 ½ teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup all-purpose flour swap 1:1 gluten free flour to make GF
2 cups unsweetened almond milk or milk of choice
1 (15-ounce) can reduced sodium white beans rinsed and drained (or 1 ½ cups cooked white beans)
1 (12-ounce) bag mixed peas and carrots or mixed frozen vegetables of choice (no need to thaw)
½ cup frozen pearl onions no need to thaw
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1 prepared pie crust dairy free if needed; I used my favorite whole wheat pie crust
1 egg lightly beaten with 1 tablespoon water to create an egg wash

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Instructions

Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.
Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar.
Spoon the mixture into the prepared pie dish. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

Notes

TO MAKE AHEAD: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator before reheating). Add the crust just before baking.
TO STORE: This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days.
TO REHEAT: Reheat gently in the microwave or oven at 350 degrees F until hot.
TO MAKE GLUTEN FREE: Use your favorite gluten free pie crust.
TO MAKE VEGAN: Use olive oil in place of the butter and a dairy-free pie crust.

Nutrition Information

Show Details

Serving 1(of 4) Calories 536kcal (27%) Carbohydrates 67g (22%) Protein 19g (38%) Fat 23g (35%) Saturated Fat 9g (45%) Cholesterol 63mg (21%) Potassium 1122mg (32%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 8539IU (171%) Vitamin C 15mg (17%) Calcium 299mg (30%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 536 kcal

% Daily Value*

Serving	1(of 4)
Calories	536kcal	27%
Carbohydrates	67g	22%
Protein	19g	38%
Fat	23g	35%
Saturated Fat	9g	45%
Cholesterol	63mg	21%
Potassium	1122mg	24%
Fiber	11g	44%
Sugar	4g	8%
Vitamin A	8539IU	171%
Vitamin C	15mg	17%
Calcium	299mg	30%
Iron	6mg	33%