Potato, White Bean and Herb Pot Pie

My oh my! I think I’ve died and gone to comfort food heaven. Full of earthy flavors and warm spices, the Potato, White Bean and Herb Pot Pie cure all winter blues and will leave you and your family completely satisfied during the colder months.

Looking for a #Vegan hearty meal? Try this Potato, White and Herb Pot Pie
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I’ve been on a mission to create a vegan version of pot pie for some time now. They are full of comfort and bring me joy that only a few things do. Between the creamy roux,  the holy trinity of vegetables (onion, carrots, and celery), and that flakey butter crust, it’s like a hug in a bowl. After getting some inspiration from the Joy of Cooking and a few Pinterest finds, I whipped up this deliciousness.

Let’s start with the crust, shall we? It’s one of the most important parts of a pot pie. To veganize it, I simply swapped cow’s butter with Earth Balance Vegan Butter and vegetable shortening. Like most crusts, I made sure that both of these were chilled to help create the flakiness. I also made the crust as quickly as possible and first thing. This way it could set in the fridge and chill while I cooked the rest of the dish. A cold crust is a happy crust. It’s still easy to roll out but creates extra crispiness while it bakes. Another trick is to be generous with the butter and shortening for added decadence.

Moving on to the filling…this quickly became the star of the show! A few ingredients that really helped it along were the veggie broth and the use of fresh herbs. By using fresh instead of dried, there’s a pop of freshness and add even more added warmth to the flavor profile. I like the crust but I could drink the filling by the bucket. The combination of the broth and the almond milk make for a super creamy base that is absolutely amazing and almost unexpected for a dish without heavy cream.

I made these Potato, White Bean, and Herb Pot Pies in 2 medium size ramekins this time around. Not only do they make the perfect serving size for a dinner for 2, they are also super cute. Because cutest matters with pies, obviously!  This recipe could easily be made in a typical pie tin as well. You would have to make 1 and a half times the recipe to have enough filling. The crust would stay the same. Perfect for serving you and your partner or your whole family with a little extra. Win Win for everyone!

Like traditional version, this Potato, White Bean and Herb Pot Pie is beyond filling! It sticks to your ribs and leaves the body completely satisfied. Not sure if it was the double servings I had or just the overall richness of the pie, but a nap would have been super easy to take after this. Sign of a great winter meal if you ask me!

Potato, White Bean and Herb Pot Pie

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Ingredients

Crust
• 1 1/4 cup flour
• 1 tsp salt
• 1/3 cup vegetable shortening
• 1 1/2 tbsp vegan butter
• 4 tbsp ice water
Filling
• 1/4 white onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 yellow potato, chopped
• 1 cup white beans
• 1 tbsp butter
• 1 tbsp flour
• 2 cloves garlic
• 1 tbsp sage
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 cup vegetable broth
• 1 cup almond milk

Instructions

1. For the crust, stir together the flour and salt. Cut in shortening and butter until it reaches a cornmeal consistency. Adding 1 tbsp of ice water at a time, slowly combine with flour mixture until it comes together as a dough. Shape into a disk, cover plastic wrap or parchment paper and place in fridge until ready for use.
2. Preheat the oven to 350.
3. Over medium-high heat, par boil the cubed potatoes.
4. In a medium sauce pan, add the butter and saute the onion, celery and carrot until soft and the onion is translucent. This should take about 7-9 minutes. Add in garlic and cook for another 3-4 minutes.
5. Once the veggies are softened, sprinkle the flour and herbs throughout the pan. Stir until everything is coated. Add in vegetable broth and almond milk. Once the liquid has been combined, stir in the par boiled potatoes and white beans. Let filling simmer and thicken slightly. This should only take a few minutes.
6. In 2 medium to large ramekins, spoon in equal amounts of the filling.
7. On a slightly floured surfaces, roll out the crust. Cut the crust to fit the ramekins. Make sure there is plenty of overlay.
8. Place crust over the filled ramekins and crimp the edges. Cut vent holes in on the top to let steam escape during cooking. Place the pot pies in the oven and bake for about 45 minutes until the crust is golden brown.

7.6.5

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