Description

This Creamy Vegetable Pot Pie features a luscious, thick vegetable and bean filling enveloped in a flaky pie crust. Packed with mushrooms, mixed vegetables, and navy beans in a herby, savory sauce, it’s a wholesome and comforting meal perfect for weeknights and family dinners. The combination of fresh thyme, garlic, and a touch of Parmesan or nutritional yeast adds rich depth and warmth, while the buttery crust offers satisfying crispness. This recipe is vegan-friendly when using nutritional yeast and plant-based milk options.

Ingredients

Scale

Vegetable Filling

2 Tbsp. extra-virgin olive oil
8 oz. cremini (baby bella) mushrooms, sliced
1 cup finely chopped yellow onion
3 garlic cloves, minced
2 tsp. fresh thyme leaves, plus more for garnish
1 tsp. poultry seasoning
3/4 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup all-purpose flour
1 1/2 cups whole milk (or unsweetened cashew milk)
1 cup vegetable broth
1 (16-oz.) bag frozen mixed vegetables, partially thawed (classic or California blend)
1 (15-oz.) can navy beans (small white beans), rinsed and drained
3 Tbsp. grated Parmesan cheese (or nutritional yeast)

Pie Crust & Topping

1 prepared pie crust, thawed according to package instructions
1 egg (lightly beaten with 1 tsp. water to create an egg wash)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Vegetables: Preheat the oven to 425ºF. Heat olive oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Once hot, add the sliced mushrooms and finely chopped onion. Cook for 7 to 8 minutes until soft and lightly browned. Stir in the minced garlic, fresh thyme leaves, poultry seasoning, kosher salt, and black pepper; cook for an additional 1 minute until fragrant and aromatic.
Make the Creamy Sauce: Sprinkle the all-purpose flour over the vegetable mixture and stir well to combine. Cook for 2 full minutes, stirring occasionally, to cook out the raw flour taste. Gradually pour in the whole milk and vegetable broth while whisking continuously to create a smooth sauce. Increase the heat slightly and bring the mixture to a gentle simmer. Let it bubble and thicken for 3 to 5 minutes until it reaches a creamy consistency.
Add Vegetables, Beans, and Cheese: Stir in the partially thawed frozen mixed vegetables, rinsed navy beans, and grated Parmesan cheese or nutritional yeast until perfectly combined. Turn off the heat to prevent further cooking.
Assemble the Pot Pie: Lightly grease an 8×8-inch baking pan or a 9-inch deep-dish pie plate with cooking spray. Transfer the vegetable pot pie filling to the pan, spreading evenly to create a smooth layer.
Prepare and Place Pie Crust: Roll the thawed pie dough into a circle large enough to cover the dish with a slight overhang. Carefully place the dough over the baking dish, allowing it to hang over the edges. Trim the excess dough to about 1/2 inch beyond the dish edge. Gently press the dough onto the sides to seal it, then crimp the edges using the tines of a fork for a decorative finish.
Apply Egg Wash and Vent: Brush the top of the pie crust with the prepared egg wash to promote browning. Cut four small slits in the top crust to allow steam to escape during baking.
Bake the Pot Pie: Place the baking dish in the preheated oven and bake for 25 minutes until the crust is golden brown and the filling is bubbly and hot.
Rest and Serve: Remove the pot pie from the oven and let it stand for 5 to 10 minutes to set before serving. Garnish with extra fresh thyme leaves if desired for a burst of herbal aroma and color.

Notes

This recipe can be made vegan by using unsweetened cashew milk and nutritional yeast instead of Parmesan cheese and whole milk.
For added flavor, substitute poultry seasoning with a blend of sage, rosemary, and nutmeg if preferred.
Use a deep-dish pie plate for a taller pot pie or an 8×8 baking pan for a more shallow version.
Allowing the pie to rest before serving ensures the filling firms up and is easier to slice.
Frozen mixed vegetables can be replaced with fresh seasonal vegetables, chopped roughly the same size.

Nutrition

Serving Size: 1.2 cups
Calories: 350
Sugar: 5 g
Sodium: 760 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 30 mg