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Vegetarian White Bean and Mushroom Pot Pie Recipe

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3.9 from 14 reviews

This cozy vegetarian pot pie features a creamy and healthy filling packed with white beans, carrots, peas, mushrooms, and a flavorful thyme and balsamic vinegar seasoning. It’s a comforting, protein-rich meal encased in a flaky pie crust, perfect for a wholesome dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Filling

  • 3 tablespoons unsalted butter
  • 10 ounces cremini baby bella mushrooms
  • 2 medium stalks celery, diced (about a slightly heaping 1/2 cup)
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all-purpose flour (swap 1:1 gluten free flour to make GF)
  • 2 cups unsweetened almond milk or milk of choice
  • 1 (15-ounce) can reduced sodium white beans, rinsed and drained (or 1 ½ cups cooked white beans)
  • 1 (12-ounce) bag mixed peas and carrots or mixed frozen vegetables of choice (no need to thaw)
  • ½ cup frozen pearl onions (no need to thaw)
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar

Pie Crust and Topping

  • 1 prepared pie crust (dairy free if needed; used whole wheat pie crust)
  • 1 egg, lightly beaten with 1 tablespoon water (to create an egg wash)

Instructions

  1. Prepare Oven and Pie Dish: Place an oven rack in the lower third and preheat the oven to 425°F. Lightly coat a 9-inch pie dish with baking spray and set aside.
  2. Sauté Mushrooms and Vegetables: Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add butter, then mushrooms, and cook for 6 minutes until beginning to brown, stirring occasionally. Add diced celery, garlic powder, salt, and pepper; cook about 3 more minutes until mushrooms brown further and celery softens.
  3. Create the Sauce: Sprinkle flour over vegetables and cook 2 minutes until white disappears and vegetables appear dry. Slowly pour in almond milk in small splashes, stirring constantly. Bring to a low boil, scraping browned bits from the pan bottom. Let bubble until thickened for 3 to 5 minutes, stirring frequently to prevent sticking.
  4. Add Remaining Filling Ingredients: Stir in white beans, peas and carrots, frozen pearl onions, thyme, and balsamic vinegar until well combined.
  5. Assemble the Pie: Spoon the filling evenly into the prepared pie dish. Roll out pie dough into a circle large enough to cover the dish. Brush edges of the dish with egg wash, place dough over the top, allowing it to overhang by 1/2 inch. Trim edges and gently press dough onto sides to seal. Brush entire top with remaining egg wash and cut 5 slits in the crust to vent steam.
  6. Bake the Pie: Place pie dish on a parchment-lined rimmed baking sheet. Bake for 20 to 25 minutes until the filling is hot and bubbly and crust is deeply golden, rotating the pan halfway through baking.
  7. Rest and Serve: Let the pot pie rest for a few minutes out of the oven, then serve hot for a comforting meal.

Notes

  • TO MAKE AHEAD: Prepare the filling ahead and refrigerate up to 3 days or freeze up to 3 months (thaw overnight before reheating). Add crust just before baking.
  • TO STORE: Best eaten the day made for crisp crust. Leftovers keep refrigerated for up to 4 days.
  • TO REHEAT: Warm gently in microwave or oven at 350°F until heated through.
  • TO MAKE GLUTEN FREE: Use gluten free flour and a gluten free pie crust.
  • TO MAKE VEGAN: Substitute butter with olive oil and use dairy-free pie crust.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/vegetarian-white-bean-and-mushroom-pot-pie-recipe/