Veggie Pot Pie
Easy veggie pot pie recipe that is cozy and healthy. It is packed with garden-fresh veggies and enveloped in the perfect vegan pie crust.
Servings: 8 Servings
Calories: 142kcal
Ingredients
- Vegan Pie Crust
- 1 tablespoon avocado oil
- 1 yellow onion medium diced
- 3 cloves garlic minced
- 1/2 teaspoon black pepper ground
- 1 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary
- 1 cup water + vegetable bouillon
- 1 cup gold potatoes cubed
- 2 carrots medium diced
- 1/2 cup peas frozen
- 2 stalks celery chopped
- 1 14 oz great northern beans can rinsed + drained
- 1 cup almond milk unsweetened
- 1/4 cup all-purpose flour unbleached
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F.
- Heat oil in a Dutch oven (or medium pot) over medium-high heat.
- Add onion and sauté for 3-5 minutes, until onion softens and becomes translucent. Add garlic, black pepper, basil, thyme, and rosemary, and continue to sauté for another 2-3 minutes.
- Pour in water, veggie bouillon, potato, carrots, peas, and celery. Cover and let cook for 10 minutes, stirring occasionally.
- Prepare your pie crust while the mixture thickens. Grease your 9" pie pan, and par-bake bottom crust.
- Stir in the beans, milk, flour, and salt, and simmer for another 5 minutes until the mixture thickens.
- Transfer the mixture to prepared pie pan. Add top pie crust, form the edges, and cut a design into the top.
- Bake pot pie for 20 minutes on the middle rack. If the crust edges are golden, add a pie shield. (Alternatively, you can use aluminum foil.) Bake for another 10-15 minutes, until the center of the crust is golden brown.
- Let cool for 5-10 minutes before serving.
Video
Notes
Storage Tips
To maintain the freshness and flavor of your veggie pot pie, store leftovers in an airtight container. Glass containers can help prevent flavor absorption and keep your pie as delicious as when it was first baked.
Remember to cool the pot pie completely before storing it to prevent condensation inside the container, though.
- Fridge: Properly stored, your vegetable pot pie can last in the refrigerator for 3-4 days.
- Freezer: This is a great recipe to freeze. Put any leftovers in an airtight container (that's also freezer-safe) and store it in the freezer for up to a month.
Nutrition
Calories: 142kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 439mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2733IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 2mg
