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.
Here’s what you need to know- you will not miss the chicken in this delicious, creamy vegetable pot pie. I know it’s not your Momma’s classic, but just trust me on this.
This Easy Loaded Vegetable Pot Pie is filled to the brim with a variety of garden vegetables and a creamy base. Creamy, with no butter and no dairy! This recipe could not get any easier! Chop a few veggies, toss them in a pan, coat them in flour, add non dairy milk and broth, and BAM it’s half way there. OHHH living on a prayer!! Yes, I just went all Bon Jovi on you.
Pressed for time?
Here’s a few tips to make this dinner quicker!
- use frozen vegetable melody (contains corn, carrots, and peas)
- Dice everything on your meal prep days and store in the fridge until you are ready
- Use pre made pie crusts
Hearty, Easy, Vegetable Pot Pie is loaded in every bite.
You can expect this pot pie to be creamy, packed full of vegetables, buttery, and downright delicious. The thyme and oregano blend gives a delicate hint, allowing the vegetables to each portray their own tastes. How can a pot pie taste buttery without the butter?! The Great Northern beans and red potatoes take care of that! You are not going to even care that this vegetarian pot pie lacks dairy and meat! I’m going to make a bold statement: this is going to be your new favorite!
Other Backyard Bohemian Family Meals:
- 20 Minute Creamy Lemon Orzo With Salmon
- Crock Pot Balsamic Roast With Potatoes
- Paleo Swedish Meatballs
- Healthy Slow Cooker Beef Stroganoff
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.
- 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
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!