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.
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!
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