Description
This Creamy Vegetable Pot Pie is a wholesome, comforting dish combining sautéed mushrooms, onions, and a medley of mixed vegetables and navy beans in a rich, creamy sauce. Topped with a flaky pie crust and baked until golden, it’s a perfect vegan-friendly meal that’s both hearty and nutritious, suitable for busy weeknights or family dinners.
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 & 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; cook for 7 to 8 minutes until softened and lightly browned.
- Add Aromatics and Seasoning: Stir in minced garlic, fresh thyme leaves, poultry seasoning, kosher salt, and black pepper. Cook for 1 more minute until aromatic and well combined.
- Make the Creamy Sauce: Sprinkle all-purpose flour evenly over the vegetable mixture and stir to combine. Cook for 2 minutes, stirring occasionally, to remove raw flour taste.
- Add Liquids and Thicken: Gradually pour in whole milk and vegetable broth while whisking continuously until smooth. Increase heat to bring mixture to a simmer, and let it bubble for 3 to 5 minutes until thickened to a creamy consistency.
- Mix in Vegetables and Beans: Add frozen mixed vegetables, rinsed navy beans, and grated Parmesan cheese (or nutritional yeast). Stir thoroughly to combine all ingredients. Turn off 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 pot pie filling into the dish and spread evenly.
- Assemble Pie Crust: Roll out the prepared pie dough into a circle large enough to cover the baking dish with some overhang. Carefully place the dough over the filling so it hangs over the sides. Trim overhang to about 1/2 inch beyond the edge of the dish.
- Seal and Vent: Gently press the dough down onto the sides of the dish to adhere. Crimp edges with the prongs of a fork to seal. Brush the top of the crust with the egg wash. Use a sharp knife to cut 4 slits in the top crust to allow steam to escape.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Garnish: Let the pot pie stand for 5 to 10 minutes before serving. Garnish with extra fresh thyme leaves if desired.
Notes
- This pot pie is a healthy comfort food that’s both vegan-friendly and packed with vegetables and protein from beans.
- Using unsweetened cashew milk and nutritional yeast makes it fully vegan, while whole milk and Parmesan cheese provide a richer flavor if desired.
- Partially thaw the frozen mixed vegetables before adding to ensure even cooking.
- The egg wash helps achieve a beautiful, golden, and shiny crust; for a vegan alternative, brush with plant-based milk mixed with a little maple syrup or oil.
- Letting the pot pie rest before serving allows the filling to set for cleaner slices.
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
