These vegan pot pies are loaded with flavor from fresh veggies and topped off with a beautiful, crunchy crust. They are definitely a crowd pleaser – and would make a perfect meatless main dish for Thanksgiving or Christmas.
2 pkg. Wewalka Pie Crust Dough
1 onion, peeled and chopped
1 jalapeño 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. cannelloni beans, drained and rinsed
2 Tbsp. flour
6 cups vegetable broth
1 cup almond milk
Salt and pepper to taste
- Preheat oven to 350°F. Remove refrigerated Pie Crust Dough 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.
- 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 too thin, continue cooking until it reduces further. Stir in the almond milk and cook for additional 2-3 minutes. Remove from heat.
- While the filling is cooking, prepare the crust. Unroll two sheets of refrigerated Pie Crust Dough 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.
- 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.