Description
This Creamy Vegetable Pot Pie is a comforting and wholesome dish featuring a rich, savory filling made with cremini mushrooms, mixed vegetables, and white beans in a creamy sauce, all encased in a flaky pie crust. Perfect for a vegan-friendly, weeknight meal, it combines simple ingredients with classic pot pie flavors for a satisfying family favorite.
Ingredients
Scale
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 and Topping
- 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 oven to 425ºF. Heat olive oil in a large, high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add sliced mushrooms and chopped onion and cook for 7 to 8 minutes until softened.
- Add aromatics and seasoning: Stir in minced garlic, fresh thyme leaves, poultry seasoning, kosher salt, and black pepper. Cook for 1 more minute until fragrant.
- Make the roux and add liquids: Sprinkle flour over the vegetable mixture and stir well to combine. Cook for 2 full minutes, stirring occasionally, to eliminate the raw flour taste. Gradually pour in the milk and vegetable broth while whisking continuously until smooth.
- Simmer to thicken sauce: Increase heat and bring the mixture to a simmer. Let bubble for 3 to 5 minutes until thickened to a creamy consistency.
- Add vegetables, beans, and cheese: Stir in frozen mixed vegetables, rinsed navy beans, and grated Parmesan cheese (or nutritional yeast). Mix until everything is well incorporated, then turn off the heat.
- Prepare baking dish: Grease an 8×8-inch baking pan or 9-inch deep-dish pie plate with cooking spray. Transfer the vegetable filling into the dish and spread evenly.
- Top with pie crust: Roll out the prepared pie crust into a circle slightly larger than your baking dish. Place it over the filling, allowing it to hang over the edges. Trim excess dough to leave a 1/2-inch overhang.
- Seal and decorate crust: Gently press the dough onto the sides of the dish so it sticks, then use the prongs of a fork to crimp the edges. Brush the top crust with the egg wash. Using a sharp knife, cut 4 slits in the crust to allow steam to escape during baking.
- Bake the pot pie: Place the pie in the preheated oven and bake for 25 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and serve: Allow the pot pie to rest for 5 to 10 minutes before slicing. Garnish with additional fresh thyme leaves if desired and serve warm.
Notes
- This Creamy Vegetable Pot Pie recipe is a healthy comfort food option that works well for weeknight dinners and family meals.
- The recipe is vegan-friendly when using cashew milk and nutritional yeast instead of dairy milk and Parmesan cheese.
- Partially thaw the frozen mixed vegetables before adding to ensure even temperature and cooking consistency.
- Use an 8×8-inch or 9-inch deep-dish pie plate for best results with this filling amount.
- Egg wash is optional but adds a beautiful golden color to the crust; vegans can skip or substitute with a plant-based milk wash.
Nutrition
- Serving Size: 1.2 cups
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 25 mg
