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- Makes 9 cups
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This eye-popping potpie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this recipe calls for whole wheat pizza dough: Make some using our 10-minute recipe or look for oil-free options at the store (Trader Joe’s makes a good one).
Ingredients
- 3 cups sliced fresh cremini mushrooms
- 1 cup sliced carrots
- ½ cup sliced celery
- 3¼ cups low-sodium vegetable broth
- 2 cups ½-inch pieces peeled butternut squash
- 1½ cups frozen whole pearl onions
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- 1 cup frozen peas
- 1 cup frozen corn
- 3 tablespoons all-purpose flour
- Sea salt and freshly ground black pepper, to taste
- 1 recipe Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough
- 1 tablespoon unsweetened plant milk, such as almond, soy, cashew, or rice
Instructions
- Preheat oven to 425°F. For filling, in a 4-qt. saucepan cook mushrooms, carrots, and celery over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add 3 cups of the broth, the squash, onions, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until vegetables are nearly tender. Stir in chickpeas, peas, and corn.
- Whisk together flour and the remaining ¼ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Remove from heat. Remove and discard bay leaf. Season filling with salt and pepper. Spread into a 2½- to 3-qt. round or oval baking dish.
- On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly.
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Comments (9)
(5 from 4 votes)I was wondering if you could recommend a sub for the chickpeas? Not a huge fan, but the rest sounds fantastic. Thanks
Anything I can sub in place of the mushrooms?
Once Fall arrrived, I was craving a pot pie and this really hit the spot! My grocery store didn't have frozen pearl onions but I was able to purchase fresh ones. It just took a little time to remove the outer skin from each one but they cooked up just fine as is in the recipe (although supposedly "pearl" in size, some were large and needed to be quartered to cook through). I didn't buy fresh thyme but two teaspoons dried worked along with some Herbamare (herbed sea salt). Next time I will try poultry seasoning for additional flavor. I also needed to add an additional tablespoon of flour/water slurry to get it to the desired thickness.
Wondering if the filling would work for mini pot pies. I thought I may try this recipe using muffin tins (or reuse old TV dinner pot pie tins) & freeze them.
Hi Angye, I'm sorry for the delay in our response. Sure, this should work for mini pot pies. You'll likely just need to experiment with slightly shorter bake times. Let us know how it goes and how many mini pies you're able to get out of this recipe! Thank you, Courtney Editor, Forks Over Knives
can this be frozen?? If so, do I top with crust then freeze??
Hi Barbara, Sorry for our delay in responding. Yes, you can freeze this pot pie. Before baking it, let it thaw; then brush the crust with milk and bake until crust is browned and filling is bubbly. Thank you, Courtney Editor, Forks Over Knives
My family loved this recipe! Will definitely be making again for Thanksgiving
I would like to know this too!