I also call this dish "Pandemic 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.
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
1 cup chicken flavored vegetable broth
1/2 cup white wine (optional)
1 1/4 cups plant milk
4 cups frozen mixed vegetables
1/2 cup frozen lima beans
15 oz can potatoes, cut into eighths
4 oz can sliced mushrooms, drained
15 oz can white beans(cannellini), drained and rinsed
1 sheet puff pastry(I used Wewalka brand)
1 Tbsp plant milk/butter to brush pastry
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 2 to 3 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. 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 3 minutes.
4. Pour mixture into 9"x13" baking dish. 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.
5. Bake at 400 degrees for 30-35 minutes or until puff pastry turns golden brown color. Cool for 5 minutes before serving.