Entrees/ Make It Meatless/ vegetarian recipes

Vegetarian Pot Pie

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

  • Author: Sophie
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. In another saucepan, heat the oil over medium heat. Cook celery, carrots, onion, and garlic for 2 minutes.
  4. Add the potatoes, broth, sauce, and nutmeg. Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally.
  5. Add the white beans, green peas, and parsley. Stir. Rectify the seasoning as needed.
  6. Pour the mixture into four to six ramekins.
  7. 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.
  8. Bake for 30 to 35 minutes.

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