Vegetarian Pot Pie
It's a hearty and delicious meatless meal.
By By Lauren Miyashiro; Recipe by Erin Merhar
Jump to recipe
Yields:
4 - 5 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
This creamy and decadent vegetarian dinner is just as satisfying as chicken pot pie. With hearty white beans and meaty mushrooms, the veggie-packed meal will keep you full and happy for hours. Puff pastry makes for a flaky, crispy, and extra-buttery topping, but pie crust works well, too. (If using store-bought dough, you may just need to roll it out slightly on a lightly floured surface first.)
What ingredients go into pot pie filling?
Onion, carrots, celery, peas, and garlic are common pot pie filling ingredients. A thick cream sauce, usually made with a combo of heavy cream and broth, is key. This recipe sticks to this traditional flavor profile, but swaps in mushrooms and white beans for meat.
How can I avoid a soupy filling?
The filling for pot pie, meatless or not, usually includes a thickener like flour. After the pot pie comes out of the oven, let it rest for at least 5 minutes. It'll continue to set up as it sits.
Can I make this ahead of time?
The filling can be made in advance and refrigerated in an airtight container for up to 2 days. Once ready to cook, bring it to a low simmer in an ovenproof skillet, adding up to 1/4 cup of water or stock if it feels too thick. Top with puff pastry and bake as directed.
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Ingredients
- 5 Tbsp.
butter, divided
- 12 oz.
button mushrooms, quartered
- 2
cloves garlic, chopped
- 1 tsp.
fresh thyme leaves
- 2
carrots, chopped
- 1
yellow onion, chopped
- 3
celery stalks, chopped
- 1/2 tsp.
salt, plus more to taste
- 1/2 tsp.
ground black pepper, plus more to taste
- 3 Tbsp.
all-purpose flour
- 2 1/2 cups
vegetable broth
- 1/2 cup
+ 1 tablespoon heavy cream, divided
- 1
15 oz. can white beans, drained and rinsed
- 1 cup
frozen peas
- 1/2 cup
freshly grated parmesan cheese, plus more for topping
- 1
sheet puff pastry, from 1, 17oz package, thawed
Directions
- Step 1Preheat the oven to 400 degrees.
- Step 2Melt 2 tablespoons of butter in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms and let sit for 3 minutes, without stirring. Reduce the heat to medium and add the garlic and thyme. Let cook 2 more minutes, stirring frequently, until the mushrooms are tender. Remove to a plate and set aside.
- Step 3Return the skillet to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the carrots, onion, celery and salt and pepper. Let cook 7 minutes, stirring occasionally, until slightly tender. Add the flour and stir well to combine. Cook 2 more minutes. Add the vegetable stock and increase the heat to medium-high. Cook 5-7 minutes, stirring frequently, until the mixture reaches a low boil and thickens. Pour in ½ cup of heavy cream, white beans, ½ cup of grated parmesan cheese and the reserved mushrooms. Stir well to combine, season with salt and pepper, if desired, and remove from the heat.
- Step 4Carefully transfer the skillet to a sheet tray lined with foil. Unfold the puff pastry and carefully place it in the center of the skillet over top of the pot pie filling (draping over the edges of the skillet). Brush the pastry all over with the remaining 1 tablespoon of heavy cream. Sprinkle with extra parmesan cheese, thyme leaves and black pepper.
- Step 5Bake for 20-25 minutes until the top crust is golden brown and the mixture is bubbly. Let rest 5 minutes, then scoop into bowls and serve.
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