Go Back
5 from 1 vote
Healthy and Hearty Veggie Pot Pie
Author: Gay Van Beek for Canterbury Cottage Designs
  • 2 Tbsps. vegan butter or you can use veggie broth for sauteing
  • 1 small onion diced
  • 2 Beyond Burger patties do not use the crumbles!
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 zucchini diced into cubes
  • Dashes of Dried Thyme and Oregano
  • 1 1/2 Tbsp. Tamari
  • 1/2 tsp. rice wine vinegar
  • 1-2 large baking potatoes cooked and cubed
  • 1 twelve ounce package of white mushrooms chopped (double that if you omit the Beyond Burger)
  • 3 cloves garlic chopped
  • 1/2 to 1 cup veggie broth
  • 1 Tbsp. Flour
  • 1 Pillsbury Crescent Dough Sheet
  1. Preheat oven to 375
  2. Cook the potatoes (microwave works fine!) and dice into 1 inch cubes. Set aside.
  3. In a large skillet, add veggie broth or vegan butter, onions, carrots. zucchini, 2 Beyond Burger patties, garlic, dashes of dried Thyme and Oregano and saute for about 10-15 minutes, breaking up the Beyond Burger as you go.
  4. Add 1 Tablespoon flour, and 1/2 cup of broth to start. You will have some liquid from the mushrooms – keep that in the skillet. Stir together. Season with Salt and pepper. Saute for about 3-5 minutes. Add in the potatoes. If it seems to dry, add a dash more of veggie broth. Mix well. Remove from heat.
  5. Add the contents to a small to medium-sized oven proof casserole dish. Place the Crescent sheet on top, overlapping the edges of the dish.
  6. Cook in the oven at 375 for 25-30 minutes. You will only be browning the crust as the pot pie mixture is already cooked. If the crust starts to get too brown around the edges, place a sheet of Reynolds Wrap over the top to prevent burning and continue to cook.
  7. Remove from the oven and serve immediately.