Inspiration: Crowded Kitchen
No offence to anyone reading this, but this is better than your mom's. I mean, I probably could have made it better, but tell your mom to take notes.
Ingredients
Store-bought pie crust mix
1–2 tbsp olive oil
Filling
3 tbsp butter
1 medium yellow onion, diced
3 medium cloves garlic, minced
¾ cup carrots, diced (about 2 carrots)
1 cup sweet potatoes, peeled and diced (1 medium potato)
8 oz mushrooms, sliced
1 cup frozen green beans, cut into ½ inch pieces
½ cup fresh or frozen peas
1½ tbsp Italian herb seasoning
1 tsp kosher salt
½ tsp ground pepper
2 cups chopped kale
¼ cup fresh parsley, chopped
1 (15 oz) can white beans, drained and rinsed
Sauce ¼ cup butter ¼ cup flour 2 cups low-sodium vegetable broth ¼ cup dry white wine ½ tbsp white wine vinegar 1 tsp salt Pepper to taste
Preparation
Preheat the oven to 350°F. Prepare crust as instructed on the packaging and roll out for topping
Melt the 3 tbsp butter in a large pan. Add the onions and garlic and stir a few times, cooking for 5-6 minutes
Add the carrots, sweet potatoes, celery, mushrooms, Italian seasoning, salt, and pepper and stir well. Cook until softened, about 15 minutes, stirring often
Meanwhile, make the sauce. Melt ¼ cup butter in a medium saucepan. Once melted, add the flour and stir well. Slowly add the vegetable broth, letting it thicken before adding more, stirring. Once you’ve added all of the vegetable stock, whisk in the white wine, vinegar, salt, and some pepper. Stir well
Once the vegetables are softened, add the green beans, peas, chopped kale or spinach and parsley to the pan. Stir and cook for 5-6 minutes. Pour the sauce into the pan with the vegetables and stir to coat all of the veggies. Gently stir in the white beans. Taste and adjust the seasoning if needed
Pour the mixture into a pie pan and lay the crust on top. Crimp the edges of the crust to seal it and prick with a fork a few times or cut a couple of slits in the top to release steam
Bake for 30 minutes. Remove from the oven and brush with the remaining 1-2 tbsp melted butter. Return the pot pie to the oven and bake until lightly brown, about 10-15 minutes more
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