Veggie Pot Pie

This is vegetarian comfort food, simple and delicious.  You will start with a pie crust, homemade or store bought.  Make a veggie-filled filling with the veggies I've suggested or your favorites.  The thick, creamy gravy ties everything together and makes this a dinner everyone will enjoy.

• 1 Double Pie Crust (recipe here)1

• 2 Tablespoons olive oil

• 1 large leek or onion

• 1 large potato or 2 small potatoes

• 2 to 3 carrots

• 1 can navy beans

• 3 cloves garlic

• 3 Tablespoons flour

• 1 cup milk

• 2 teaspoons Better Than Bouillon no-chicken base

• 1 to 2 cups water

• 1 soy sauce

• 1 teaspoon dried parsley

• 1 teaspoon dried thyme

• ½ teaspoon dried oregano

• ½ teaspoon black pepper

• 2 teaspoons lemon juice

pot pie ingredients

veggie pot pie filling

pie crust

1. If you're making your pie crust, prep it first and chill it. Preheat oven to 425° F.

2. Start making the filling by prepping the veggies. Dice the leek (or onion), potatoes and carrots. Mince the garlic.

3. Sauté leek or onion in olive oil in a large pan over medium high heat. As it starts to soften add in the potatoes and carrots.

4. Once the leek starts to get some charred spots, sprinkle the flour across the veggies. Stir to coat - the pan may start to look a bit dry, that is ok.  Cook the flour coated veggies for a minute or so, stirring often.

5. Add in the milk. Stir often - it should thicken up. Add the garlic and bouillon base, 1 cup of water, soy sauce, and the navy beans (including the liquid in the can). Add in the herbs and let everything simmer for five minutes or so, stirring often. Taste for flavor - you can add salt, soy sauce, or more bouillon base for extra saltiness if needed. You should have plenty of sauce to submerge all your veggies - add more water if needed.

6. Let the filling simmer for at least fifteen more minutes - it should thicken so the liquid is a gravy consistency. Remove from heat and stir in lemon juice. Let filling cool while you prepare the crust. Note: filling can be made ahead and stored in the refrigerator.

7. Line your pie pan with pie crust - pressing to ensure good contact between the bottom of the crust and the pan. Roll out your top crust and set aside. 

8. Pour filling into pie plate. Transfer top crust to the pie and crimp the edges together with the bottom crust, sealing the pie. If your filling is hot, you should work quickly here. 

9. Cut a few slits into the top crust. Place the pie dish on a dark baking sheet and put the baking sheet on the bottom rack of your oven. 

10. Bake for about 30 minutes or until the crust is golden brown.

11. Remove from the oven and let cool for at least 15 minutes before you cut into the pie.

NOTES:

The veggies listed are my favorite combination, but fee free to substitute your own favorites. frozen peas (added at the same time as the navy beans would be traditional for this type of pie).

I’ve made this vegan by substituting unflavored almond milk for the milk in the filling and using a homemade “butter” pie crust made with vegan butter. Coconut aminos can substitute for soy sauce if you don’t eat soy.

I like the flavor and convenience of Better than Bouillion’s vegan “no-chicken” add-in. If you prefer, leave this out and use veggie stock in place of the water.