This Veggie Skillet Pot Pie is excerpted from Bri Beaudoin’s new cookbook, Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone. Bri is the voice behind the popular vegetarian food blog Evergreen Kitchen, a brand she runs with her husband, and professional food and product photographer, Anguel Dimov.
Their work has been featured in numerous publications, including Food52, Epicurious, Martha Stewart, Chatelaine, Clean Eating, and BuzzFeed. Bri and Anguel live in Vancouver, British Columbia.
Table of Contents
Veggie Pot Pie with Golden Puff Pastry
This dish is the ultimate comfort food. It’s a stick-to-your-ribs meal that won’t leave you needing to take a nap afterwards. The base is made with potatoes, carrots, mushrooms, and green peas coated in a delicious gravy. We even sneak some beans in for extra protein. Everything gets topped with a shatteringly crisp golden-brown pastry. Store-bought puff pastry saves the work of fussing around with a traditional crust. Better yet, this entire dish comes together in a single pan, which can also be brought directly to the table.
Ingredients You’ll Need
- Grapeseed oil
- Yellow onion
- Carrots
- Mushrooms
- Garlic
- All-purpose flour
- Vegetable stock
- Russet potatoes
- Thyme leaves
- Sea salt
- Black pepper
- Navy beans
- Green peas
- Chives
- Dairy-free Puff pastry
How To Make This Veggie Skillet Pot Pie
Step 1: Preheat the oven and Sauté the vegetables
Place an oven rack in the center position and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
In a 12-inch (30 cm) oven-safe skillet, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the onion and sauté, stirring frequently, until golden brown around the edges, 3 to 5 minutes. Add the carrots and mushrooms and sauté, stirring occasionally, until the mushrooms are lightly browned, 3 to 4 minutes. Add the garlic and sauté, stirring constantly, until fragrant, 1 to 2 minutes.
Step 2: Simmer the filling
To the skillet, add the remaining 1 tablespoon grapeseed oil and the flour, and toss to coat. Add the vegetable stock, stirring to incorporate the flour until no clumps remain. Add the potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently, until the potatoes are fork-tender, about 15 minutes. Stir in the navy beans, peas, and chives. Remove from the heat.
Step 3: Pastry Prep and Baking
Unroll a pastry sheet onto a lightly floured work surface. Using a rolling pin, gently smooth out any creases. Cut the pastry into nine 3-inch (8 cm) squares. Repeat with the other pastry sheet. Transfer the pastry squares to the prepared baking sheet and freeze for 10 minutes.
Layer the chilled pastry squares, slightly overlapping, over the filling in the skillet (you may have some squares left over. Transfer the skillet to the oven and bake until the puff pastry is golden brown about 30 minutes.
Veggie Skillet Pot Pie – Recipe Card
Veggie Skillet Pot Pie
Ingredients
- 2 tablespoons grapeseed oil - divided
- 1 yellow onion - finely chopped (2 cups)
- 1½ cups peeled and diced carrots
- 8 oz 227g cremini mushrooms, quartered
- 4 garlic cloves - minced
- ¼ cup all-purpose flour
- 3½ cups vegetable stock
- 3 cups russet potatoes cut into
- ½- inch cubes - 10.6 oz / 300g
- 1 tablespoon fresh thyme leaves 1¼ teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 can - 14 oz / 398 ml navy beans, drained and rinsed
- 1 cup frozen green peas
- ¼ cup chopped fresh chives
- 1 lb 454g frozen & dairy-free puff pastry (2 sheets), defrosted in the fridge overnight
Instructions
- Preheat the oven: Place an oven rack in the centre position and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
- Sauté the vegetables: In a 12-inch (30 cm) oven-safe skillet, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the onion and sauté, stirring frequently, until golden brown around the edges, 3 to 5 minutes. Add the carrots and mushrooms and sauté, stirring occasionally, until the mushrooms are lightly browned, 3 to 4 minutes. Add the garlic and sauté, stirring constantly, until fragrant, 1 to 2 minutes.
- Simmer the filling: To the skillet, add the remaining 1 tablespoon grapeseed oil and the flour, and toss to coat. Add the vegetable stock, stirring to incorporate the flour until no clumps remain. Add the potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently, until the potatoes are fork-tender, about 15 minutes. Stir in the navy beans, peas, and chives. Remove from the heat.
- Meanwhile, prep the puff pastry: Unroll a pastry sheet onto a lightly floured work surface. Using a rolling pin, gently smooth out any creases. Cut the pastry into nine 3-inch (8 cm) squares. Repeat with the other pastry sheet. Transfer the pastry squares to the prepared baking sheet and freeze for 10 minutes.
- Assemble and bake: Layer the chilled pastry squares, slightly overlapping, over the filling in the skillet (you may have some squares left over 3 ). Transfer the skillet to the oven and bake until the puff pastry is golden brown about 30 minutes.
Notes
- You can also use a block of puff pastry (rather than sheets), but you’ll need to roll it out until it is ¼ inch (5 mm) thick. Transfer to a parchment-lined baking sheet and chill in the fridge for at least 15 minutes before cutting as directed.
- Chilling the puff pastry and letting it rest will help minimize shrinkage in the oven.
- There are many ways to use extra puff pastry. Make a cobbler by layering squares over a fruit filling. Or brush them with melted butter, sprinkle with cinnamon sugar, and bake. Or take them on a savory route: brush with melted butter and sprinkle with grated cheese and black pepper before baking.
Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved. Click here to order a copy.
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More Vegan Recipes You Might Like
If you enjoyed this Veggie Skillet Pot Pie recipe, you might also like this Shortcut Brothy Beans by the same author. Click here for the recipe.
Connect with Bri on Instagram (@EverGreenKitchen) and find more recipes at EverGreenKitchen.ca.
