Oh My Veggies · by Nicole★ 5.0 (2)
Vegetarian Pot Pie
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 27%
CARBS 61G54% OF CAL
9G FIBER44G OTHER8G TOTAL SUGAR
FAT 17G35% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian pot pie using white beans instead of chicken as the protein, filled with roasted vegetables and topped with pastry. A comforting, hearty classic.
mainamericancasserolebeans🥄 saucepan🔥 ovendairy freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp butter (or substitute vegan butter)
- 3 tbsp all-purpose flour
- 1 1/2 cups milk (or substitute almond milk)
- salt and pepper (to taste)
- 1 tbsp olive oil
- 2 celery stalks (diced)
- 2 carrots (diced)
- 1 onion (cubed)
- 1 tbsp garlic (chopped)
- 2 potatoes (cubed)
- 3/4 cup vegetable broth
- 1/4 tsp nutmeg
- 15 oz white beans (canned, drained and rinsed)
- 1 cup green peas
- 1/4 cup parsley (chopped)
- 1 pie crust (sheet of refrigerated dough)
- 1 egg yolk (beaten with a little water, or substitute aquafaba)
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 27%
CARBS 61G54% OF CAL
9G FIBER44G OTHER8G TOTAL SUGAR
FAT 17G35% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 669mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 906mg
- Calcium
- 184mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.