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!

Recipe

Ingredients

• 2 sheets pie crusts refrigerated, prepared
• 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

Instructions

• 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 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.

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