I have to admit I never had pot pie growing up, but I think that this vegan pot pie version does a pretty perfect job of measuring up. It’s comfort food at its finest, and can be made somewhat effortlessly (as most of the time I have many if not all of the ingredients already in the pantry – onions, carrots, celery, garlic, and so on). This is perfect to make for yourself, or for a crowd when you want to give yourself and those you love a hug, or just when you want to stay in on a cozy night. 
My mom made this recipe over the holidays, and I barely adapted it, changing up the ingredient ratios a bit and adapting it to be one pot, but you can certainly choose to use ramekins or personalized pot pies as in the original. It’s great on its own, so no sweat if you don’t feel like doing any more food prep, but it is also lovely with a simple salad and some crusty gf sourdough bread, as the original recipe suggests. 

Ingredients
Serves 5
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, cut into ½ inch pieces
  • 2 stalks celery, cut into ½ inch pieces
  • 4 cloves garlic, minced
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme 
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 15 ounce can of white beans (I used cannellini), rinsed and drained 
  • ¾ teaspoon sea salt or pink salt 
  •  Freshly ground black pepper
  • 2 tablespoons gf flour (I used some Vegan Mario’s that I had on hand) 
  • 1 ¼ cups vegetable broth
  • 1 medium sweet potato, scrubbed and sliced as thinly as possible
  • 1 medium potato, scrubbed and sliced as thinly as possible
Method

Preheat oven to 375℉.

Meanwhile, heat the olive oil in a medium ovensafe skillet over medium heat (I use my 10” Staub pan). Add the onion, a pinch of salt and cook for 5 minutes. Add the carrot and celery, and cook for 5 more minutes. Stir in the garlic, rosemary, and thyme, and cook for 2 minutes.
Add the beans and zucchini, add a couple more pinches of salt along with freshly ground pepper, and season to taste.

Sprinkle gf flour over the vegetable mixture, and gently stir until the flour starts to turn pasty, about a minute. Stir in the vegetable broth, bring to a boil, then reduce heat and simmer for about 5 minutes.

Make sure vegetable mixture is evenly distributed throughout pan, and arrange potato slices in a spiral, alternating between sweet potato and regular potato.

Drizzle or brush them with olive oil, a couple pinches of salt and pepper, and a pinch of fresh thyme. Bake 30 to 35 minutes until bubbling and potatoes are tender and slightly browned.

Garnish with more herbs as desired, and enjoy alone or with bread and salad!