My Veggie Chef

White Bean and Veggie Pot Pie


Our delicious pot pie features white beans and mixed veggies enrobed in a creamy homemade sauce and topped with a light cornbread crust. Serve this simple dish with fresh mixed greens or a spinach salad.


  • Celery
  • Cornmeal
  • Cornstarch
  • Flax
  • Flour
  • Garlic Powder
  • Great Northern Beans
  • Mixed Vegetables
  • Nutritional Yeast
  • Onion Powder
  • Onions
  • Parsley
  • Salt
  • Sugar
  • Vegetable Base
Cook Time
35 min
Pairs With
White Wine
Good To Have
Salt Pepper Milk Of Choice
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Preheat oven 400. Set out a 2-quart casserole dish.
  3. Heat a large skillet over high heat. Add bean/veggie mixture to skillet along with 2 cups water.
  4. Bring mixture to a bubble. Cover, reduce heat to low, and simmer until carrots are tender, about 10 minutes.
  5. Empty cornstarch into a small bowl. Ad 1/4 cup water and stir to combine. Add to pot and simmer 5 more minutes or until filling has thickened. Pour filling into casserole dish.
  6. In a bowl combine the cornmeal/flour mixture with 3/4 cup non-dairy milk and 2 tablespoons oil of choice. Stir to combine then spoon the batter evenly over the filling.
  7. Bake 20-25 minutes or until crust is lightly browned.


  • White Wine
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