Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free

This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping!

I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.

Ingredients for Mushroom Pot Pie

For the Mushroom gravy Bean filling  you need

• onion, garlic, mushrooms. Use white or a mix of mushrooms.
• fresh herbs such as rosemary or thyme or both
• balsamic vinegar and soy sauce for the earthy flavor
• flour or starch for thickening
• Chard or greens of choice or omit
• cannellini or white beans or other beans of choice or use lentils

For the sweet potato topping you need

• Sweet potatoes, or use potatoes
• oil, salt, pepper and rosemary

How to make Vegan Mushroom Pot Pie with Step Pictures

Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins. Add in the herbs and pepper and mix for a few seconds to infuse the oil.

Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.

Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.

Add the flour and mix in. (If using starch, mix with 1/4 cup stock and add at next step when the stock is boiling). Add the stock and mix well.

Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully. Preheat the oven to 375 deg F (190 C)

Transfer the mixture to baking ramekins. Cover with sliced sweet potato. Overlap the potatoes as they will shrink. Drizzle olive oil, salt, pepper and herbs of choice.

Bake at 375 deg F for 35 mins.

Can I make this gluten-free?

Yes, use rice flour or cornstarch or arrowroot starch to thicken instead of whole wheat flour

Can I add vegetables to the pot pie?

Yes, add seasonal root veggies, carrots, zucchini, fennel, golden beet etc. Cook until al dente. Add more herbs and salt for thee increased volume.

Can I use puff pastry or pie topping.

Yes, you can convert this into regular pot pie with puff pastry or pie crust. Add cut outs or whole sheet and bake until golden

How long can I store this Mushroom pot pie?

The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.

If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweeet potato crust or other crust of choice and bake for 35 mins or until golden.

Can I make this Oil-free?

Yes, Use broth for sauteing.

For the topping: Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.

Can I make the mushroom pot pie without soy?

Yes, Use coconut aminos instead of soy sauce or use 1/3 cup wine