Vegetarian Pot Pie
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
 
Ingredients
  • 2 tbsp. olive oil
  • 1 leek, white and light green parts only, rinsed and chopped
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 8 oz. mushrooms, chopped
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. ground dried thyme
  • ½ tsp. ground dried sage
  • 2 tbsp. flour
  • ½ cup vegetable broth
  • ¼ cup heavy cream
  • 2 cans white beans, rinsed and drained (great northern beans, white beans, and navy beans all work)
  • 1 double pie crust (that's two 9-inch pie crusts)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat olive oil in a large pot. Add leeks, celery, and carrots and cook until tender. Add mushrooms and cook a few minutes more.
  3. Add salt, pepper, onion powder, garlic powder, thyme, sage, and flour. Stir to combine.
  4. Add vegetable broth and cream and bring to a simmer to allow the sauce to thicken. Add white beans and simmer for a few additional minutes.
  5. Place one of the pie crusts in the 9 inch pie dish. I prefer a glass pie or ceramic pie dish but use what you have! Carefully press the crust into the bottom and up the sides before carefully adding the filling.
  6. Place the second pie crust on top and pinch the crusts together to seal. You can always flute the edges in a pretty way as well, but that has never been my strong suit.
  7. Cut a slit in the top pie crust to allow steam to release.
  8. Bake for 45-55 minutes until golden brown. If using a glass pie dish you can check the bottom to make sure that is golden brown as well.
  9. Let cool for at least 30 minutes before serving, ideally an hour.
  10. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/vegetarian-pot-pie/