A lot of people stocked up on beans when we first started hearing about coronavirus. And for good reason! We didn’t know what life would look like as the weeks and months progressed and it made sense to buy a few extra shelf-stable items, as well as plan larger grocery shopping trips instead of needing to go frequently. Even now, I find that when I do have meat on my grocery list I won’t always be able to get it, making beans and vegetarian options a good idea. This vegetarian pot pie is made with leeks, mushrooms, and white beans for a filling that’s hearty and delicious without using any meat! So if you are in a situation where you’re craving comfort food but don’t eat meat or have a hard time finding chicken, this is a great vegetarian recipe for you.
Maybe you’re on the opposite end of the spectrum with your grocery store and can find chicken but no beans! That’s fine too, because you can absolutely substitute cooked shredded chicken in this recipe. If you’ve been around for a while you know that I generally only make pie crust from scratch on Thanksgiving, but using a store-bought crust made the meal even easier to make and just as delicious. There’s no shame in using store-bought pie crust! No matter how many recipes I try, I just can’t quite perfect pie crust. It’s my one weakness!
Pot pie is one of my favorite comfort foods. That combination of vegetables and herbs made in a creamy sauce and tucked into a flaky pie crust is everything that I want. And comfort food is definitely something we can all use right now! Even with all it’s comforting deliciousness, this vegetarian pot pie is packed with vegetables and on the healthier side as far as pot pies go. No guilt necessary when you take a second helping!
- 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)
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a large pot. Add leeks, celery, and carrots and cook until tender. Add mushrooms and cook a few minutes more.
- Add salt, pepper, onion powder, garlic powder, thyme, sage, and flour. Stir to combine.
- 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.
- 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.
- 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.
- Cut a slit in the top pie crust to allow steam to release.
- 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.
- Let cool for at least 30 minutes before serving, ideally an hour.
- Enjoy!
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Would this still be good if I made it the day before?
I think you can make the mushroom base the day before but the mashed potatoes would be better made fresh and added right before baking!