Making a Plant-Based pot pie is a great idea for a quick dinner and a dinner you can freeze for another day. The amount of filling you make is up to you, I typically double the filling so I can make two pies and put one away for another night. The ingredients are also pretty flexible - pick the vegetables you have on hand or like the most. A combination of frozen and fresh is fine - I usually try to have a variety of color so the pie looks really vibrant. For this pie I used:
1 potato peeled and diced
2 carrots diced
1 bag frozen green beans
1 bag frozen corn
1 can cannelloni beans (any bean will do!), drained and rinsed
yellow onion, diced (amount is up to you)
garlic, 1 clove
1/4 cup flour, 2 cups vegetable broth, and 1 cup almond milk for filling
pepper, thyme, and nutritional yeast for seasoning
Preheat your oven to 400 degrees.
Warm up your pan and add about 1 tbsp veg broth from your 2 cups. Add garlic and onions and cook on medium until broth begins to absorb. Add vegetables and beans, broth, almond milk, and flour - using a wooden spoon mix ingredients together. Bring ingredients to a boil and then return to medium low for 8 minutes. Add dried thyme, pepper, and nutritional yeast to taste and continue mixing. (I use a dash of pepper, about 1 tbsp nutritional yeast, and 1 tsp thyme)
When ready, scoop your mixture into your pie crusts. For this recipe I used pre-made pie crusts that are vegan-friendly. They remain in the freezer until it is time to bake and cuts down on prep time on a busy weekday evening meal.
Bake pies for 45 minutes. Allow to cool before serving or placing in refrigerator/freezer.