Autumn is here and I am here for it! Autumn is my favourite season for multiple reasons. It’s perfect sweater weather, the leaves changing colour make everything more vibrant and colourful, I get to go apple picking and pumpkin picking with friends, and squash and sweet potato are in abundance.
This week’s vegan pot pie recipe features not only a homemade crust that is oh so buttery and flaky, but is also jam packed with veggies and protein, including butternut squash and white navy beans. Although any bean can be used in this recipe, I prefer white navy beans because it adds a creaminess to the filling, but I’m sure chickpeas or black beans would work just as well!
Here’s the recipe:
For the Crust I used this recipe except I didn’t have vegetable shortening so I opted for ½ cup Becel plant-based butter
- 1 ½ cups all-purpose flour
- 1 tsp white sugar
- ¼ tsp salt
- ½ cup vegan butter, cubed and frozen
- 4-6 tbsp ice water
For the Filling
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- ½ medium butternut squash, peeled and cubed
- 2 large carrots, peeled and cubed
- 1 ½ – 2 cups vegetable broth
- 1 cup unsweetened almond milk
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp dried sage
- 1 tbsp nutritional yeast
- 1 large white or yellow potato, peeled and cubed
- 2 cups frozen green peas
- 1 can white navy beans, drained and rinsed
- Black pepper
For the Crust
- Whisk all of the dry ingredients together in a bowl, then use a pastry cutter or fork to incorporate the cold vegan butter in. The mixture should look like fine crumbs.
- Add the water 1 tbsp at a time and mix until a dough forms. Transfer to a floured surface and knead a few times until the dough forms into a ball. Wrap with plastic wrap and refrigerate while you’re making the filling.
For the Filling
- Preheat your oven to 400oF
- In a large pot, sauté the onions, garlic, carrots and butternut squash in the olive oil until the onions become translucent. Then add 1 ½ cups vegetable broth, almond milk and spices and bring to a simmer.
- Simmer for 10 minutes then add the potatoes and continue to cook until the potatoes start to become tender.
- Add the peas and navy beans and cook for another 3 minutes.
- Season with salt and pepper to taste.
- Carefully ladle the filling into an 8 ½” (or larger) round baking dish and set aside while you roll out the crust.
- Ensuring your rolling pin and surface are well floured, gently roll out your pie crust so that it is large enough to fit over your baking dish, working fast to ensure the dough doesn’t get too warm.
- Once the dough is the desired size, carefully place it on top of the filling and press down gently on the edges. Use a knife to cut a few lines in the centre of the crust to allow for ventilation while the pie bakes.
- Bake at 400oF for 20-30 minutes, or until the crust is golden brown.
This pot pie makes for the perfect meal on a cool autumn evening, or is a great meal prep meal to have for lunch! Either way I’m sure you’ll love the flavours and colours of all the different vegetables.