Here is a vegetarian twist on the classic pot pie. This recipe uses white beans instead of chicken to make the tasty comfort food you’ve been craving.
Vegetarian Pot Pie
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6
Ingredients
- 2 tbsp butter
- 3 tbsp flour
- 1 1/2 cups milk
- salt and pepper, to taste
- 1 tbsp olive oil
- 2 celery stalks, diced
- 2 carrots, diced
- 1 onion, cubed
- 1 tbsp garlic, chopped
- 2 potatoes, cubed
- 3/4 cup vegetable broth
- 1/4 tsp nutmeg
- 1 (540 ml) can white beans, rinsed and drained
- 1 cup green peas
- 1/4 cup parsley, chopped
- pie crust
- 1 egg yolk, beaten with a little water
Instructions
- Preheat oven to 350°F.
- In a saucepan, melt the butter over medium heat. Sprinkle with flour and stir. Pour the milk and bring to a boil while whisking. Salt and pepper. Remove from heat.
- In another saucepan, heat the oil over medium heat. Cook celery, carrots, onion, and garlic for 2 minutes.
- Add the potatoes, broth, sauce, and nutmeg. Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally.
- Add the white beans, green peas, and parsley. Stir. Rectify the seasoning as needed.
- Pour the mixture into four to six ramekins.
- On a lightly floured surface, roll the dough into four to six circles, 5 inches in diameter. Place the circles of dough on the ramekins. Brush the dough with egg yolk.
- Bake for 30 to 35 minutes.
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