Ah, the classic favorite one-dish meal: the pot pie. It doesn’t get much more comforting than a forkful of hot vegetables in herb gravy with a flaky crust.
If you’re like me and you grew up eating chicken pot pie, I promise this veggie pot pie tastes so good you won’t even miss the chicken (there’s plenty of protein from the beans and the chickpea herb crust). And let’s be honest, the best part about pot pie is the crust anyway, amirite?
Veggie Pot Pie
- 1 chickpea herb pie crust (double the recipe for top and bottom crust)
- 2 T. Earth Balance
- 1/2 yellow onion, chopped
- 1/4 cup GF flour (brown rice flour works)
- 1 t. dried thyme
- 1/2 t. paprika
- 1/4 cup nondairy milk
- 2 cups low-sodium vegetable broth (I use a veg. bullion cube in warm water.)
- 1 large carrot, chopped
- 1/2 broccoli crown, chopped small
- 1 medium Yukon gold (or red/new) potato, diced
- 2-3 crimini mushrooms (baby bellas), chopped
- 1 15-oz. can white beans, drained and rinsed
- Salt and pepper to taste
- Preheat oven to 375°F.
- In a medium pot, melt Earth Balance over medium heat. Add onions and cook 10-12 minutes.
- Add thyme, paprika, and flour and cook about 5 more minutes, stirring occasionally.
- Add milk, stir, and add vegetable broth. Bring to a boil, add all vegetables except beans, and reduce heat to low. Simmer until all vegetables are tender, about 20 minutes.
- Turn off burner and stir in the beans. Taste for seasoning and add salt and pepper, if needed.
- Pour filling into pie plate and top with crust. Bake for about 5 minutes (to warm crust).
- Slice crust with a sharp knife and spoon filling onto plate. Enjoy!
This veggie pot pie is pretty easy to make, and it’s one the whole family will enjoy! I recommend making two at once and putting one in the freezer for a night you don’t feel like cooking. You can also make the crust (or just the dough) a day in advance.