This vegetable pot pie is just as hearty as a meat-based pot pie, and it will warm you from the inside out. It’s perfect cold weather comfort food!
I don’t know how the weather is looking where you are, but here…well, it may be November, but it feels like June. Seriously. Temps still in the seventies and eighties and no significant amount of rain in months. We’re hot and parched down here, people.
If you’re anything like me, though, you don’t really care what the weather is like. Come October you’re ready to put away the cookout food and the ice cream (okay, who am I kidding, I’m never ready to put away the ice cream) and bring out the cold weather comfort food. Even if it’s still hot weather (seriously. Can I please start wearing fall clothes now? And put the t-shirt sheets on my bed without fear of suffocation?).
I guess a lot of people think of soup when they think of cold weather food, but I think of soup as year-round food (thoughts?). Vegetables just go so well into soups that summer is just as good of a time as winter for soup…I mean, it’s not like burgers and hot dogs aren’t served hot too, am I right?
So, what do you think of when you think of cold weather food? When I think of “cold weather food”, I think of foods that are a little bit heavier, maybe a little bit creamier, and maybe, dare I say, a little bit carbier? Like pot pies. Yes, pot pies are my perfect cold weather comfort food (and you guys will have to forgive me, because this vegetable pot pie is not the only pot pie you’re going to get from me this month).
I can make one heck of a chicken pot pie, but sometimes I just need to take a break from meat. I try to cook a meatless meal at least once or twice a week. I started thinking, there’s no reason that a pot pie has to have meat. I threw some beans into this vegetable pot pie, and I doctored it up with a creamy white wine sauce and topped it with my cream cheese pie crust. My vegetable pot pie was just as hearty and delicious as a chicken pot pie.
This vegetable pot pie is a perfect cold weather comfort meal – even if it’s eighty degrees outside!
Yield: 4 servings
10 minPrep Time:
35 minCook Time:
45 minTotal Time:
- 1 medium Russet potato, peeled and diced
- 1 medium to large parsnip, peeled and diced (can substitute a carrot if you can't find parsnips)
- 3 tablespoons unsalted butter
- 2 leeks, white and light green parts only, halved, sliced, and washed
- 4 ounces (1 cup) cremini or white mushrooms, cleaned and sliced
- 3 tablespoons all-purpose flour
- 1/2 cup Vermouth or dry white wine
- 1 1/2 cups milk
- 14.5 ounce can cannellini beans, drained and rinsed
- salt and pepper
- pie dough for a single crust pie (I used half of the dough from my cream cheese pie crust)
- 1 egg, beaten with 1 tablespoon water
- Preheat the oven to 400 degrees.
- Place the potatoes and parsnips in a small saucepan and cover with water. Bring to a boil and generously salt the water. Lower to a simmer and cook until tender. Drain and set aside.
- While the parsnips and potatoes are cooking, melt the butter in a 10-inch skillet over medium heat. Add the leeks and cook until they begin to soften.
- Add the mushrooms to the leeks and cook until they are almost soft. Sprinkle the flour over and cook for one minute.
- Gradually add the Vermouth or wine then the milk to the leeks, stirring constantly. Cook until thickened, then stir in the potatoes, parsnips, and beans. Salt and pepper to taste.
- Divide the mixture between 4 small oven-safe bowls, or pour into a 9-inch pie pan. Roll out the pie crust into 4 rounds or 1 large round and top the pot pie mixture with it. Trim the edges and cut slits into the top. Brush with the egg mixture.
- Bake for 20-25 minutes, until lightly browned. Serve immediately.