Easy Loaded Vegetable Pot Pie
This Easy Loaded Vegetable Pot Pie has all the flavor of Mom's creamy classic dish, without the meat! With white beans, potatoes, peas, corn, green beans, carrots, celery, and herbs, this dish will leave you feeling nourished and satisfied.
Ingredients
- 2 TBS coconut oil
- 1 medium onion
- 5 cloves garlic
- 1/2 cup peas
- 1/2 cup corn
- 1 cup diced red potato
- 2 carrots
- 2 stalks celery
- 1 cup diced green beans
- 1 15 oz can Great Northern beans
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1 tsp fresh thyme (or 1/4 tsp dried)
- 1 1/2 cup vegetable broth
- 1/2 cup non dairy milk
- 1/3 cup all purpose flour
- 2 pre-made pie crusts
Instructions
- Heat a cast iron over medium heat, and add coconut oil. Preheat oven to appropriate oven temperature according to packaged pie crust.
- Dice the onion into quarters, smash the garlic to remove the shell, then toss into blender. Run until finely chopped. Put the onion and garlic mixture into the heated cast iron.
- While the onion and garlic mixture is cooking, dice the green beans, potato, carrots,and celery to small bite size chunks. Toss into the pan.
- Add peas and carrots to the pan. Cook for 2-5 minutes. Add flour to the pan, and stir to evenly coat the vegetables.
- Add the milk , vegetable broth, oregano, thyme, salt, and pepper to the vegetable mixture. Let the mixture thicken, about 2-5 minutes.
- In a greased pie dish, gently press the first pie crust down. Add the creamy vegetable mixture to the pie dish. Unfold the second pie crust, and gently fold over the top.
- Twist the edged of the top pie crust around the pan, making sure that it seals with the bottom pie crust. Cut a fun design in the center, or just cut holes throughout the top of the crust.
- Place in the oven and cook for 30-40 minutes, depending on how brown you like the crust. Serve immediately. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.