Vegetarian Pot Pie
Ingredients
The filling
-
3
tablespoons
unsalted butter
-
10
ounces
cremini baby bella mushrooms
-
2
medium
stalks celery, diced
-
1½
teaspoons
garlic powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
cup
all-purpose flour
-
2
cups
unsweetened almond milk
-
1
15-ounce can
reduced sodium white beans, rinsed and drained
-
12
ounces
mixed peas and carrots, or mixed frozen vegetables
-
½
cup
frozen pearl onions
-
1
tablespoon
chopped fresh thyme
-
1
tablespoon
balsamic vinegar
The crust
-
1
prepared
pie crust
-
1
egg
lightly beaten with 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 425°F and prepare a pie dish.
- Melt the butter in a Dutch oven and sauté the mushrooms until browned.
- Add celery, garlic powder, salt, and pepper, cooking until softened.
- Sprinkle flour over the vegetables and cook until it disappears.
- Slowly pour in almond milk, stirring until thickened.
- Mix in white beans, peas, carrots, pearl onions, thyme, and balsamic vinegar.
- Transfer the mixture to the pie dish.
- Roll out the pie crust and place it on top of the filling, sealing the edges.
- Cut slits in the crust for steam to escape.
- Bake for 20 to 25 minutes until golden and bubbly.
- Let rest for a few minutes before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
536
Total fat
23g
Total carbohydrates
67g
Total protein
19g
Sodium
20mg
Cholesterol
63mg
You might also like