Vegetarian Pot Pie with Whole Wheat Topping

This Vegetarian Pot Pie with Whole Wheat Topping is a healthier take on the buttery creamy classic. White beans provide a lean plant-based protein source while plenty of vegetables and herbs add layers of flavor. The filling is a simple switch, but to create a healthier biscuit-like topping was always a challenge. I think this recipe nails it! I guarantee each bite of this Vegetarian Pot Pie with Whole Wheat Topping will still be buttery , crumbly and delectable despite significantly less butter and fat.

vegetarianpotpiewithwholewheattopping

Vegetarian Pot Pie with Whole Wheat Topping

VirtualRDN
This Vegetarian Pot Pie with Whole Wheat Topping is a healthier, plant-forward, take on the buttery creamy classic. Each bite is savory and delectable despite significantly less butter and fat.
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Servings 8
Calories

Ingredients
  

For Filling

  • 1/2 large onion , chopped
  • 2 cloves garlic , minced
  • 1 zucchini , chopped
  • 2 large carrots , finely chopped
  • 8 oz mushrooms , sliced
  • 1 large sweet potato , cubed (or 2 1/2 cups cubed butternut squash)
  • 3 stalks celery , finely chopped
  • 1 1/2 cups frozen peas , defrosted
  • 2 cans white beans , rinsed and drained
  • 3/4 tsp ground thyme
  • 2 tsp oregano or Italian seasoning
  • 1/4 tsp ground sage
  • 1/4 tsp pumpkin pie spice (if you don't have, sub 1/8 tsp nutmeg)
  • 1/4 tsp black pepper , or to taste

For Sauce

  • 1 Tbsp butter
  • 3 Tbsp flour
  • 1 1/2 cups vegetable broth
  • 1 cup preferred milk (I used soy)
  • 1 Tbsp rosemary leaves

For Dough Topping

  • 2 cups white whole wheat flour
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp butter
  • 1 egg , whisked
  • 1 cup low-fat buttermilk , see notes for substitution

Instructions
 

Prepare Filling

  • Lightly coat a large casserole dish with oil. Add onion, garlic, zucchini, carrots, sweet potato, and mushrooms. Bake in preheated oven at 375°F for 25 minutes. Remove from oven and drain off liquid. Return to casserole dish and toss with celery, peas, beans and spices. Distribute evenly.

Prepare Sauce

  • Melt butter over medium-low heat in saucepan on stove. Whisk in flour, stirring constantly for 1 minute. Whisk in milk and veggie broth. Bring to boil. Stir in rosemary. Simmer, whisking often, for 3-5 minutes, until thickened.

Prepare Dough Topping

  • Stir together flour, sugar, salt, baking powder and soda. Cut in butter using a pastry cutter or two knives until it resembles coarse meal or pea-sized pieces. Stir in egg and milk using a fork just until combined.

Assemble and Bake

  • Pour sauce over vegetables in casserole dish. Drop spoonfuls of dough on top in a scattered fashion.
  • Bake in preheated oven at 350°F for 20 minutes uncovered. Cover lightly with foil and bake an additional 20-30 minutes or until sauce is bubbling.

Notes

If you don’t have buttermilk you can use a low-fat regular milk or plant-based milk. Add 1 Tbsp vinegar or lemon juice to your measuring cup then fill to 1 cup line. 
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