Easy, filling and comforting, this vegan pot pie recipe is the vegetable-packed weeknight dinner you need this winter. With a vegetable and white bean filling and a flaky vegan crust, it's hearty and SO delicious!
- 2 store-bought pie crusts or pie crust mix
- 1-2 tablespoons melted vegan butter
- 3 tablespoons vegan butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3/4 cup carrots, diced (about 2 carrots)
- 3/4 cup yellow potatoes, peeled and diced (1 small potato)
- 3/4 cup celery, chopped (about 3 stalks)
- 8 oz mushrooms, sliced
- 1 cup fresh or frozen french green beans, cut into 1/2 inch pieces
- 1/2 cup fresh or frozen peas
- 1 1/2 tablespoons Italian herb seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 cups spinach
- 1/4 cup fresh parsley, chopped or 4 tsp dried parsley
- 1 15 oz can white beans, drained and rinsed
- 1/4 cup vegan butter
- 1/4 cup flour (we used gluten free all purpose)
- 2 cups low-sodium vegetable broth
- 1/4 cup dry white wine
- 1/2 tablespoons white wine vinegar
- 1 teaspoon salt
- Pepper to taste
- 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.
- Melt the 3 tablespoons of butter in a large pan. Add the onions and garlic and stir a few times, cooking for 5-6 minutes.
- Add the carrots, sweet potatoes, celery, mushrooms, Italian seasoning, salt, and pepper and stir well. Cook until softened, about 15 minutes, stirring often.
- Meanwhile, make the sauce. Melt ¼ cup butter in a medium saucepan. Once melted, add the flour and stir, letting it toast and darken slightly in color for about 1 minute.
- 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.
- 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. Pour the sauce into the pan with the vegetables and stir to coat all of the vegetables. Gently stir in the white beans.
- Pour the mixture into the prepared pie pan with baked crust 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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Pies and Tarts
- Method: Oven
- Cuisine: American
- Serving Size: 1 slice
- Calories: 331
- Sugar: 6.2 g
- Sodium: 978.4 mg
- Fat: 17.4 g
- Carbohydrates: 37.5 g
- Fiber: 9 g
- Protein: 10.6 g
Keywords: vegan pot pie