Vegan Pot Pies
These vegan pot pies are the perfect centerpiece for your holiday feast. Loaded with fresh veggies in a creamy sauce and topped with a layer of perfectly flaky pie crust. This is a meatless main dish that’s sure to be a crowd pleaser!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
- 2 Wewalka Refrigerated Pie Crusts
- 1 Onion Peeled and chopped
- 1 Jalapeno Pepper seeded and minced
- 4 Carrots chopped
- 3 cups Mushrooms washed
- 1 cup Peas fresh or frozen
- 1 cup Corn Kernels fresh or frozen
- 2 cloves Garlic peeled and minced
- 1 tbsp Thyme leaves chopped
- 2 tbsp Rosemary Leaves chopped
- 45 oz Cannellini Beans drained and rinsed
- 2 tbsp Flour
- 6 cups Vegetable Broth
- 1 cup Almond Milk
- Salt and Pepper to taste
- Olive Oil
Preheat oven to 350 degrees.
Remove pie crust from refrigerator, and allow to sit at room temperature for a minimum of 20 minutes. You can begin preparing the pot pie filling while you wait.
PREPARE POT PIE FILLING
Pour the cannellini beans into a medium bowl. Use a potato masher or the back of a fork to mash the beans until roughly half of them are smashed. Set aside.
Heat 2 tbsp olive oil in a large non-stick pan, over medium-heat. Add onion and jalapeno pepper, and cook for 2-3 minutes.
Add carrots and cook for additional 5 minutes, until softened.
Add mushrooms and cook for 2-3 more minutes.
Add another 1 tbsp of olive oil, salt, pepper, thyme, rosemary, and garlic. Cook for additional 1 minute. Add flour and stir for 30 seconds.
Add the beans to the pan, and stir. Then add the vegetable broth, and bring to a boil.
Reduce heat and simmer for 5-10 minutes, until the liquid is slightly reduced. The mixture should be a thick consistency, like a thick soup or chowder. If the filling seems to thin, continue cooking until it reduces further.
Stir in the almond milk and cook for additional 2-3 minutes. Remove from heat.
PREPARE POT PIE CRUST
While the filling is cooking, prepare the crust.
Unroll two sheets of Wewalka pie crust on a cutting board.
Select four ramekins, or similar oven-safe dishes for serving the pot pies. Place one of those ramekins on top of the pie crust. Use a knife to cut a circular piece of pie crust that is slightly larger than the top of the ramekin. Repeat this process, cutting out a piece of crust for each of the four ramekins.
PREPARE THE POT PIES
Fill each ramekin to the top with pot pie filling.
Place a piece of pie crust over top of each ramekin, pressing the edges down to seal.
Place the ramekins on a baking sheet, and bake in the oven for 20 minutes. Pot pies are finished when the crust is golden and flaky.
Calories: 782kcal | Carbohydrates: 123g | Protein: 30g | Fat: 24g | Saturated Fat: 7g | Sodium: 2650mg | Potassium: 718mg | Fiber: 24g | Sugar: 12g | Vitamin A: 228.2% | Vitamin C: 37.3% | Calcium: 34.9% | Iron: 63.4%