Here is a vegetarian twist on the classic pot pie. This simple holiday-worthy recipe uses white beans instead of chicken to make the tasty comfort food you've been craving.
These vegetarian pot pies have quickly become a family favorite for all of our holiday celebrations. The perfectly crispy, flaky crust sits atop a creamy white bean filling.
It's feels totally indulgent, it's pretty enough to serve for Thanksgiving or Christmas dinner, and it couldn't be simpler to make!
These vegetarian pot pies are:
- Hearty and filling.
- Rich and creamy.
- Packed with flavor from fresh veggies, herbs, and spices.
- A delicious meatless main dish for holiday celebrations.
- Easy to make vegan with a few simple substitutions.
Oh, and if you're here looking for holiday inspiration, be sure to check out our new Vegan Christmas Cookbook or Vegan Thanksgiving Cookbook. They're packed with all my favorite tried-and-true plant based recipes for the holidays!
Tips & Tricks
Pie Crust. I used a sheet of premade pie crust dough for this recipe. It's the kind you can find in the refrigerated section of the supermarket - near the rolls of biscuits! Of course, if you're feeling ambitious you can make your own homemade pie crust too.
Mix up the Veggies. You can use just about any veggies you like inside these vegetarian pot pies. The recipe uses carrots, potatoes, green peas, and onions. But you can also try sweet potatoes, butternut squash, or corn kernels.
Make it Vegan. If you prefer a completely vegan pot pie, you can vegan-ize this recipe with a few simple substitutions. Swap the butter for a vegan margarine. Swap the milk for almond or soy milk. And brush the pie crusts with a bit of aquafaba instead of the egg. And of course, make sure the premade pie crust brand that you choose is vegan friendly.
If you love these vegetarian pot pies, be sure to check out these other tasty pot pie recipes too!
- 2 tbsp butter or substitute vegan butter
- 3 tbsp all-purpose flour
- 1 ½ cups milk or substitute almond 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
- ¾ cup vegetable broth
- ¼ tsp nutmeg
- 15 oz white beans canned, drained and rinsed
- 1 cup green peas
- ¼ cup parsley chopped
- 1 pie crust sheet of refrigerated dough
- 1 egg yolk beaten with a little water, or substitute aquafaba
- 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.