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.
Vegetarian Pot Pie with Whole Wheat Topping
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.
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.