Pot pies are the ultimate comfort food and if you’ve been here before you know I love them too and have shared recipes for a delicious vegan pot pie, vegan mushroom pot pie, vegan Irish Guinness pie, and so many more. The pie I have for you today has all of the deliciousness of those pies. It also has rosemary-kissed white beans swim in a gooey, creamy bath with potatoes, carrots, celery and leeks. And topping it all is a divinely flaky whole wheat puff pastry crust that crackles and melts in your mouth. But if “healthy” is the first word that pops into your mind, you wouldn’t be wrong either. There’s plenty of healthy in this recipe to put your heart at ease about serving it for a weeknight dinner. I put this pot pie together with the whole wheat puff pastry crust I last shared with you. The crispy, crackly, crunchy crust nicely complements the savory, robustly-flavored filling. But if you prefer to just buy a readymade pie or pastry crust that’s perfectly fine too.
Why you’ll love this vegan bean and potato pot pie
It’s savory and delicious. The creamy bean and veggie filling is herby and you’ll want to keep eating it. The golden crust is, well, a wonderful bonus. It’s comforting. Pot pies are comfort food and this one is both hearty and filling. It’s easy to make. The stew that makes up the filling is super easy to cook up and takes just minutes. The puff pastry–I assume you already made that or bought it. 🙂 It’s so healthy. There’s nothing in this pot pie that isn’t absolutely great for you.
How to make vegan bean and potato pot pie
Heat the garlic with the olive oil in a large saucepan. This will help the garlic flavor infuse through the oil. Once the garlic becomes aromatic and colors lightly add the celery, leeks and carrots. Season with salt and ground black pepper and saute until soft.
Add the potatoes to the saucepan and mix. Add white wine, if using, and cook until the moisture has evaporated. Stir in the rosemary.
Add flour to the saucepan and stir it in until the veggies have absorbed it.
Add three cups of vegetable stock or water and bring to a boil. Cover and let the veggies cook until the potatoes are tender. Stir in the beans along with the liquid aminos (or soy sauce or tamari) and vegan worcestershire sauce.
Bring to a boil and let the beans and veggies simmer for five minutes to let the flavors merge together and for the stew to thicken. Turn off the heat and let the stew cool.
Pour the bean and potato stew into a two to two-and-a-half-quart baking dish. Roll out a sheet of puff pastry into a rectangle or oval just large enough to fit over the baking dish. Cut three slits in the middle and place over the stew. Tuck the ends underneath. You can crimp the edges with a fork if you wish. Bake in a preheated 425 degree oven for 45 minutes to an hour or until the top is golden-brown and the stew is bubbling. For a more golden-brown top, mix half a teaspoon each of nondairy milk, maple syrup and olive oil and brush over the pot pie before baking. You can repeat this about 10 minutes before baking is done.
Storage and freezing instructions
The pot pie will keep nicely in the refrigerator for 3-4 days. Reheat in the oven before serving. Check to get new recipe updates by email.
For longer storage, cover the pot pie tightly with foil and freeze. If you plan to bake the pot pie earlier and eat it at a later date, I would advise freezing the filling and the unbaked puff pastry crust separately and then putting it together and baking it the day you plan to serve.
More savory vegan pie recipes
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