Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) dried thyme
  • ½ teaspoon (2g) dried rosemary
  • 1 cup (227g) vegan butter, very cold and cubed (e.g., Miyoko's Kitchen Cultured Vegan Butter)
  • ½ cup (120ml) ice water
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 100g)
  • 2 celery stalks, diced (approx. 100g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 4 cups (960ml) vegetable broth
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) dried rosemary
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen corn
  • 1 (14-ounce / 400g) can cannellini beans, drained and rinsed
  • 1 tablespoon (15ml) soy sauce (or tamari for gluten-free)
  • Salt and black pepper to taste
  • 1 tablespoon (15ml) plant-based milk (for brushing the crust)
  • 1 tbsp Nutritional yeast (optional)

Instructions:

  1. Make the Herb Crust: Combine flour, salt, thyme, and rosemary in a food processor or large bowl. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion, carrots, and celery until softened. Add mushrooms and garlic and cook until the mushrooms release their moisture and brown slightly.
  3. Make the Gravy: Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in vegetable broth until smooth. Add thyme, rosemary, soy sauce, salt, and pepper. Bring to a simmer and cook until the gravy thickens.
  4. Add the Remaining Filling Ingredients: Stir in peas, corn, and cannellini beans. Simmer for a few minutes to heat through.
  5. Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out the chilled pie crust on a lightly floured surface. Place the filling in the pie dish. Cover with the pie crust, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.
  6. Bake the Pot Pie: Brush the crust with plant-based milk. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Cool and Serve: Let the pot pie cool for 10-15 minutes before serving.