Vegetarian Pot Pie (for Steve)

Steve is awesome! He just got his cholesterol results and wants to eat healthier without his wife finding out. We’ve got you covered, Steve! This veggie pot pie will keep your heart happy and your taste buds dancing. It’s packed with white beans, veggies, and a creamy filling – all wrapped up in a flaky crust.

You rock for being part of our cooking community. This recipe is perfect for you and anyone else looking to sneak in some extra veggies. Let’s dig in and make something tasty!

Exact Ingredients List

Here’s what you’ll need to make this tasty vegetarian pot pie:

• 3 tablespoons unsalted butter
• 10 ounces cremini mushrooms, sliced
• 2 celery stalks, diced (about 1/2 cup)
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• 1 can (15 oz) white beans, drained and rinsed
• 1 bag (12 oz) frozen mixed veggies
• 1/2 cup frozen pearl onions
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon balsamic vinegar
• 1 prepared pie crust
• 1 egg (for egg wash)

This recipe makes 4 servings. You can easily double it if you’re feeding a crowd. Feel free to swap in your favorite veggies or beans. The pie crust can be store-bought or homemade – whatever works best for you!

Instructions

Preheat your oven to 425°F. Coat a 9-inch pie dish with cooking spray.

Melt butter in a large pot over medium heat. Add mushrooms and cook for 6 minutes, stirring often.

Mix in celery, garlic powder, salt, and pepper. Cook for 2 more minutes.

Sprinkle flour over the vegetables. Stir and cook for 1 minute.

Slowly pour in milk, stirring constantly to prevent lumps. Add beans, frozen veggies, and pearl onions.

Bring the mixture to a simmer. Cook for 5-7 minutes until it thickens.

Stir in thyme and balsamic vinegar. Taste and adjust seasoning if needed.

Pour the filling into your prepared pie dish. Cover with pie crust, trimming any excess.

Cut a few slits in the top to let steam escape. Brush with egg wash.

Bake for 25-30 minutes until the crust is golden brown.

Let the pot pie cool for 10 minutes before serving. Enjoy your tasty vegetarian meal!

Possible Substitutes List & Recipe Variations

You can easily customize this vegetarian pot pie to suit your tastes or use what’s in your pantry. Here are some simple swaps and variations:

Veggies:

• Use any mix of frozen veggies you like
• Try diced sweet potatoes or butternut squash
• Add sliced leeks or chopped kale

Protein:

• Swap white beans for chickpeas or lentils
• Use crumbled tofu for extra protein

Crust options:

• Store-bought puff pastry
• Homemade biscuit topping
• Mashed potato topping for a shepherd’s pie style

You can make it gluten-free by using GF flour and crust. For a vegan version, use plant-based milk, butter, and omit the egg wash.

Spice it up with some curry powder or smoked paprika. Or add herbs like rosemary or sage for more flavor. The possibilities are endless, so get creative and make it your own!

Tips, Tricks & Storing

Let the filling cool before adding it to the crust. This stops the butter from melting too fast.

Use frozen veggies to save time. No need to thaw them first!

For extra flavor, add a splash of white wine to the filling.

Make the crust ahead and keep it in the fridge. This gives you a head start on busy days.

Got leftovers? Store them in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes.

Freeze unbaked pot pies for later. Wrap them well and they’ll keep for up to 3 months. Bake from frozen, adding 15-20 minutes to the cook time.

For a golden crust, brush with egg wash before baking.

Use a pie shield or foil to protect the edges if they brown too fast.

Serve with a simple green salad for a complete meal.