Creamy Vegetable Pot Pie
This Creamy Vegetable Pot Pie recipe is healthy comfort food at its finest. Vegan-friendly, weeknight-approved, and sure to be a family favorite.
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 6
- 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)
- 1 prepared pie crust, thawed according to package instructions (I use refrigerated Wewalka brand, or frozen Trader Joe's pie crust)
- 1 egg (lighten beaten with 1 tsp. water to create an egg wash)
Preheat oven to 425ºF.Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add mushrooms and onion; cook 7 to 8 minutes, until soft. Stir in garlic, thyme, poultry seasoning, salt, and pepper; cook 1 more minute, until aromatic. Sprinkle flour over vegetable mixture and stir to combine. Cook for 2 full minutes, stirring occasionally, to eliminate raw flour taste. Pour in milk and vegetable broth, and whisk continuously until smooth. Increase heat and bring mixture to a simmer; continue to let bubble until thickened, about 3 to 5 minutes.
Add frozen vegetables, white beans, and Parmesan (or nutritional yeast); stir until everything is well-combined. Turn off heat.
Grease an 8x8-inch baking pan or 9-inch deep-dish pie plate with cooking spray. Transfer vegetable pot pie filling to the pan, and spread to create an even layer.
Roll the pie dough into a circle large enough to cover your dish. Carefully place the dough over the baking dish so that it hangs over the sides. Trim the overhang to 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, and use the prongs of a fork to crimp the edges. Brush dough with the egg wash, and use a sharp knife to cut 4 slits in the top. Transfer pan to the oven, and bake for 25 minutes, until the top is golden and filling is bubbly.Let stand 5 to 10 minutes before serving. Garnish with extra thyme leaves, if desired.
To Make Ahead: The filling can be prepared up to 3 days in advance. Store it refrigerated in an airtight container until ready to assemble the pot pie.
To Store: Wrap leftover vegetable pot pie in foil and store in the refrigerator for up to 4 days.
To Reheat: For best results, place the whole pie plate in a 350ºF oven and reheat until warmed through. (This will help re-crisp the crust.) Alternatively, you can reheat individual portions in the microwave, however the crust is likely to soften quite a bit. (This doesn't bother me, but it's totally based on your preference.)
*If making vegan, use alt milk of choice in place of the egg wash.
Serving: 1.2cups | Calories: 350kcal | Carbohydrates: 44g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Sodium: 760mg | Fiber: 8g | Sugar: 5g