A few weeks ago, I went to the cottage; my mum brought us fresh corn on the cob and a giant bag of green beans. She thought there were more people coming so we ended up having a lot of leftovers. Thus, the most gigantic pot pie I have created was born.
Essentially, I was keen to use all the vegetables before they went bad. I was planning on making a bunch of individual pies but I’m trying not to buy disposable items for the kitchen (i.e. tinfoil pie tins or ziplock bags). I must admit we’re still guilty of using the occasional plastic bag or cling-wrap. But I am actively trying to reduce waste in the kitchen. I recently switched over to compostable garbage bags and I have been saving resealable bags from food packaging to use in the freezer.
Anyways, I had to make this pie in a giant pot because that’s all there was. It’s creamy, hearty and perfect for fall. Remember, I made this pot pie using random leftovers so treat the recipe below as a guide. You may want to experiment with different vegetables or the consistency of your sauce. Also, I made mine with phyllo pastry and thought it was really average. I highly, highly recommend making your own crust or using puff pastry instead. For herbs, I used thyme, sage and rosemary from my garden.
I’m sure you will all have lots of leftover produce after Thanksgiving dinner that didn’t make it on the menu. So why not throw it in a pie? I hope all of you have a great holiday weekend and get to spend time with your loved ones. I’ll be serving brunch at Luna but I’m grateful that I have Sunday afternoon off to cook and eat with friends. If you don’t celebrate the harvest then have an awesome long-weekend all the same!
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Creamy Vegetable Pot Pie
- 6-8 cups diced vegetables
- 1 tbsp. olive oil
- 2 cloves garlic
- small handful fresh herbs
- 3-4 sheets puff pastry or several sheets phyllo
- 1 large can of white beans
- 4 cups vegetable broth
- 1 tbsp. nutritional yeast
- 1 tbsp. apple cider vinegar
- salt and pepper to taste
- Dice up all the semi-expired vegetables in your fridge. I used two cobs of corn, a couple small carrots, one potato, a bunch of green beans, some green peas, an onion, one quarter of a red pepper, a few cherry tomatoes and a zucchini.
- Toss with olive oil and garlic in large pot. Sautée over medium-high heat until vegetables are slightly softened.
- In the meantime, blend the can of beans with the vegetable broth, nutritional yeast and vinegar. It should have the consistency of a nice creamy sauce. You can always add more liquid if it’s too thick. Should you have extra beans or potatoes you can use them to thicken up a sauce that’s too watery.
- Pour the sauce mixture over the vegetables, throw in your handful of fresh herbs and reduce to medium heat. Cook for a few minutes more. No crunchy carrots!
- Line a casserole dish, a large pot or small pie tins, basically whatever you’ve got, with your pastry.
- Divide the vegetable mixture evenly between the pies if you’re making several or place the entire contents into your crust. Cover with pastry.
- Bake at 350°C in the oven until the pastry is golden brown and the inside is bubbling hot.