Description
This Best Vegan Pot Pie is a comforting, savory dish featuring a flaky coconut oil pie crust filled with a hearty vegetable and cannellini bean filling. Perfectly seasoned with sage, garlic, smoked paprika, and thyme, this pot pie combines crispy pan-fried beans with tender potatoes, mushrooms, bell peppers, and onions in a thickened vegetable broth sauce. Ideal for a wholesome, plant-based meal that serves six and can be made in about an hour.
Ingredients
For the Crust
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 teaspoons dried sage
- 1/2 cup refined coconut oil (room temperature)
- 7 tablespoons ice water (plus more if needed)
For the Filling
- 1 large shallot
- 1 15-ounce can cannellini beans, drained and rinsed
- About 1/3 cup olive oil, divided
- 1 small sweet potato (about 1/2 pound), diced into 1/2 inch cubes
- 1 small Yukon gold potato (about 1/2 pound), diced into 1/2 inch cubes
- 1 medium yellow onion, diced
- 1 small or 1/2 large red bell pepper, diced
- 8 ounces baby bella mushrooms, sliced
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground thyme
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 3/4 teaspoon kosher salt (plus more as needed)
Instructions
- Preheat oven: Preheat your oven to 450°F to get it ready for baking the pot pie.
- Make the crust: In a medium bowl, combine the all-purpose flour, kosher salt, baking powder, and dried sage. Add the room temperature coconut oil in small blobs, then use a pastry blender to cut the oil into the flour mixture until it forms a coarse meal texture.
- Form dough: Sprinkle the 7 tablespoons of ice water over the flour mixture gradually, mixing with a fork until the dough starts to come together. Add a little more water if necessary, then form the dough into a ball. Refrigerate the dough in a covered container for at least 30 minutes to rest.
- Prepare crispy shallots and beans: Slice the shallot into rings and dry the rinsed cannellini beans. Heat olive oil in a medium skillet over medium-high heat just enough to cover the bottom. Arrange shallot rings and beans in a single layer. Cook without stirring for 3-4 minutes until bottoms are browned, then stir once and cook another 4-5 minutes until all are crispy and browned. Remove from heat and season with a pinch of kosher salt.
- Prep vegetables: Dice the sweet potato, Yukon gold potato, onion, red bell pepper, and slice the mushrooms as directed.
- Cook vegetables: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add all diced vegetables and mushrooms, stirring frequently. Cook for about 10 minutes until potatoes are tender. Lower heat to low, add garlic powder, smoked paprika, thyme, and flour; stir to evenly coat the vegetables.
- Make filling sauce: Pour in the vegetable broth, soy sauce, and kosher salt. Stir constantly for about 4 minutes as the broth thickens into a rich sauce. Remove from heat and fold in the crispy beans and shallots. Taste and adjust seasoning if needed.
- Assemble pot pie: Pour the filling into a deep 9-inch pie pan or similar baking dishes. Remove dough from refrigerator and roll out on a floured surface just big enough to cover the pan. Drape over the filling, trim excess dough, and crimp edges lightly. Cut 4 small slits in the top crust for steam vents. Mix water and 1 tablespoon of olive oil; brush this mixture over the crust for a light sheen.
- Bake: Bake in the preheated oven for 20-25 minutes until crust is golden brown and crisp. Remove from oven, let cool a few minutes, then serve warm.
Notes
- Use refined coconut oil to avoid coconut flavor in the crust.
- If dough is sticky, add a small amount of flour; if too dry, add water by tablespoon.
- Be careful to cook the beans and shallots without stirring too often to get them crispy.
- Adjust seasoning to taste after combining filling ingredients.
- The pie crust can be frozen after forming if you want to prepare ahead of time.
- Use a sharp knife to cut steam slits, allowing moisture to escape during baking.
- Allow the pot pie to cool slightly for easier slicing and to let the filling set.
