I also call this dish "Pantry Pot Pie" because I used ingredients from my pantry and freezer that I had stocked up on. It's a great way to make yummy pot pie without a lot of effort. I used two of my favorite ingredients, white wine and herbs du provence to add depth of flavor. Not a fan of wine in cooking? Leave it out. No herbs du provence? Use rosemary. I also used "no chicken" vegetable broth, but vegetable broth works too. No rules, just yum.
INGREDIENTS
3 Tbsp vegan butter
1 onion, minced
2 cloves garlic, minced
1 tsp herbs du provence(or rosemary)
1 tsp dried thyme
1 tsp celery salt
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
2 cups chicken flavored vegetable broth
1/2 cup white wine (optional)
1 1/4 cups plant milk
1 Tbsp dijon mustard
4 cups frozen mixed vegetables
15 oz can diced potatoes
4 oz can sliced mushrooms, drained
15 oz can white beans(cannellini), drained and rinsed
1 sheet puff pastry(I use Wewalka or U-Roll brand)
1 Tbsp plant milk/butter to brush pastry
DIRECTIONS
1. Preheat oven to 400°F. If using frozen puff pastry (Pepperidge Farms is vegan), set 1 sheet out to thaw.
2. In a deep skillet or dutch over medium high heat with 3 Tbsp vegan butter saute onions and garlic for 5 minutes. Add herbs du provence, celery salt, thyme, salt & pepper and saute for 30 seconds to release the aromatics.
Add flour and cook, stirring continuously for 1 to 2 minutes then stir in the broth and white wine (if using), continue stirring and bring to a boil for 2 to 3 minutes.
3. Wisk dijon mustard into the milk, then stir in plant milk until well mixed. Add potatoes, mushrooms, frozen mixed vegetables, white and lima beans. Bring to boil, reduce heat to medium-low and simmer for 5-6 minutes.
4. Pour mixture into 9"x13" or large round baking dish. **For best results, allow mixture to cool a little before covering with puff pastry.
5.Roll puff pastry out and place over mixture. Using knife, score top gently in a design to suit. Using a pastry brush, brush 1 Tbsp plant milk or vegan butter onto the top of the puff pastry.
6. Bake at 400 degrees for 30-35 minutes or until puff pastry turns golden brown color. Cool for 5 minutes before serving.
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