Vegan Pot Pie

🥧 Why We Love This Recipe

• Rich and filling: This is vegan comfort food at its finest! With potatoes, mushrooms, white beans, and a creamy sauce, it will definitely fill you up. The white beans also act as a protein-rich meat substitute.
• Easier than you think: Since we used a store bought pie crust, this recipe comes together so easily. All it is is cooking some vegetables in a pan, adding them to the crust, and then baking it in the oven!

🥬 Ingredients

Here's what you'll need to make this vegan pot pie:

📋 Ingredient Notes

• Green beans and peas: You can use fresh or frozen - since frozen is usually easier to find, we used frozen here.
• Pie crust: You can use a store bought pie crust or a pie crust mix. We opted for gluten free, but regular will work just fine. You could also try puff pastry as well.
• White beans: If you don't like white beans (or don't have any on hand), you could substitute for great northern, red kidney or navy beans.
• White wine: A small amount of white wine and white wine vinegar add depth of flavor and acidity to the base of this vegan pot pie.
• Spinach: Feel free to substitute with another leafy green of choice, like kale or swiss chard.
• Broth: Low sodium vegetable broth is best. Want to make your own? Try this recipe made from leftover vegetable scraps!
• Flour: We used gluten free all purpose flour, but if gluten is not a problem, use regular all purpose flour.
• Potatoes: Just about any potatoes will work fine in this vegan pot pie, but we particularly prefer yellow potatoes, as they hold up well when baked.

🔪 Step-by-step Instructions

(1) Preheat the oven to 350°F / 175˚C. Prepare crust as instructed on the packaging and add bottom crust to a pie pan, and cook for 12-15 minutes, until crust starts to become lightly browned on the edges.

(2) Melt the 3 tablespoons of butter in a large skillet. Add the onions and garlic and stir a few times, cooking for 5-6 minutes.

(3) Add the carrots, sweet potatoes, celery, mushrooms, Italian seasoning, salt, and pepper and stir well. Cook until softened, about 15 minutes, stirring often.

(4) Meanwhile, make the sauce. Melt ¼ cup butter in a medium saucepan. Once melted, add the flour and stir well, letting it toast and darken slightly in color for about 1 minute.

(5) Slowly add the vegetable broth, letting it thicken before adding more, stirring frequently. Once you’ve added all of the vegetable stock, whisk in the white wine, vinegar, salt, and some pepper. Stir well.

(6) Once the vegetables are softened, add the green beans, peas, chopped kale or spinach, and parsley to the pan. Stir and cook for 5-6 minutes.

(7) Pour the sauce into the pan with the vegetables and stir to coat all of the vegetables. Gently stir in the white beans.

(8) Pour the mixture into a pie pan and lay the remaining crust on top. Bake for 30 minutes.

Remove from the oven and brush with remaining 1-2 tablespoons of melted butter. Return the pot pie to the oven and bake until lightly brown, about an additional 10-15 minutes.

💭 Expert Tips and FAQs

• Use a store bought crust: This makes life so much easier, and significantly cuts down on the time needed to prepare this recipe.
• Blind bake the crust: Since we're adding a wet filling to the pie crust, be sure not skip step #1. Blind baking just means that we pre-bake the crust to prevent it from getting soggy when we add the filling.
• How to lattice: There are a lot of great posts on how to lattice, and once you see a few pictures of it done, it's pretty easy to get that awesome effect right.
• Let it cool: Wait at least 15-20 minutes to dig in after removing from the oven. This allows the filling to cool and set a bit, so it won't be too messy when you cut in.
• Storage: Store leftovers in the refrigerator for 4-5 days.
• Freezer storage: You can freeze leftovers (tightly wrapped or in a freezer safe container) for up to 6 months. Defrost overnight in the refrigerator before reheating. Alternatively, you can freeze the pot pie before baking. You can bake straight from the freezer, but it may need a bit longer to cook through.

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