Description
This Creamy Vegetable Pot Pie is a comforting and wholesome dish packed with a medley of vegetables, creamy sauce, and a flaky pie crust. It’s a perfect vegan-friendly meal that’s both satisfying and nutritious, ideal for a cozy weeknight dinner or a family gathering.
Ingredients
Scale
Vegetable Filling
- 2 Tbsp. extra-virgin olive oil
- 8 oz. cremini (baby bella) mushrooms, sliced
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 2 tsp. fresh thyme leaves, plus more for garnish
- 1 tsp. poultry seasoning
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk (or unsweetened cashew milk)
- 1 cup vegetable broth
- 1 (16-oz.) bag frozen mixed vegetables, partially thawed (classic or California blend)
- 1 (15-oz.) can navy beans (small white beans), rinsed and drained
- 3 Tbsp. grated Parmesan cheese (or nutritional yeast)
Pie Crust & Finishing
- 1 prepared pie crust, thawed according to package instructions
- 1 egg (lightly beaten with 1 tsp. water to create an egg wash)
Instructions
- Preheat and sauté vegetables: Preheat your oven to 425ºF. Heat 2 tablespoons of extra-virgin olive oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once the oil is hot, add sliced cremini mushrooms and finely chopped yellow onion. Cook for 7 to 8 minutes until the vegetables soften.
- Add aromatics and spices: Stir in minced garlic, fresh thyme leaves, poultry seasoning, kosher salt, and black pepper. Cook for an additional 1 minute until the mixture becomes fragrant.
- Make the roux and thicken sauce: Sprinkle 1/4 cup of all-purpose flour over the vegetable mixture and stir to combine. Cook for 2 minutes while stirring occasionally to remove the raw flour taste.
- Add liquids and simmer: Gradually pour in 1 1/2 cups whole milk (or unsweetened cashew milk) and 1 cup vegetable broth, whisking continuously until smooth. Increase the heat and bring the mixture to a simmer, allowing it to bubble and thicken for 3 to 5 minutes.
- Combine remaining filling ingredients: Stir in frozen mixed vegetables, rinsed and drained navy beans, and grated Parmesan cheese (or nutritional yeast). Mix well and then turn off the heat.
- Prepare baking dish: Grease an 8×8-inch baking pan or a 9-inch deep-dish pie plate with cooking spray. Transfer the vegetable filling into the pan and spread evenly.
- Assemble the pot pie: Roll out the pie crust into a circle large enough to cover the baking dish. Carefully place the dough over the filling so it hangs over the sides. Trim the edges to leave a 1/2 inch overhang, then gently press the dough onto the sides and crimp the edges using a fork.
- Apply egg wash and bake: Brush the dough with the beaten egg wash and cut 4 slits on the top for steam to escape. Place the baking dish in the preheated oven and bake for 25 minutes until the crust is golden and the filling is bubbly.
- Rest and garnish: Let the pot pie stand for 5 to 10 minutes before serving, then garnish with extra fresh thyme leaves if desired.
Notes
- This Creamy Vegetable Pot Pie recipe is healthy comfort food at its finest.
- It’s vegan-friendly if you use unsweetened cashew milk and nutritional yeast instead of dairy.
- Make sure not to skip the resting time after baking to let the filling set for easier serving.
- Use fresh herbs if available for enhanced flavor.
- The recipe yields 6 servings and is perfect for weeknight dinners or meal prepping.
Nutrition
- Serving Size: 1.2 cups
- Calories: 350
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 25 mg
