What’s your first thought when you think of pot pie? A frozen pie in a foil tin you heat in the oven? A nursery rhyme involving 4 and 20 blackbirds? Pot pie has always been one of my favorite dishes. It’s hot and savory and when your fork breaks through the crust and mixes in with the creamy filling it’s the perfect bite.



  • 3 medium red potatoes, diced
  • 2-3 tbsp olive oil
  • 1 medium onion, cut in half and then thinly sliced into half moons
  • 3 large portabella mushrooms, stems removed, diced
  • 1 cup green beans, cut into bite size pieces
  • 4 cups low sodium vegetable broth, divided
  • 4 tbsp organic cornstarch
  • 3 tsp poultry seasoning
  • 1 tsp sea salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1-2 tbsp non-dairy milk
  • Perfect Pie Crust, rolled out and cut into 4 six inch circles, or large enough to cover four 16 ounce ramekins *see notes*


  1. Preheat oven to 350 degrees.
  2. Put the potatoes in a pan and cover with water. Bring to a boil and cook until the potatoes are just done. Don’t over cook. Drain and set aside.
  3. While the potatoes cook, place 2 tbsp olive oil into a skillet and heat on medium-high. Add the onions and 1/2 tsp salt. Sauté for 4-5 minutes or until soft.
  4. Add the mushrooms, green beans and remaining 1/2 tsp salt. Saute another 4-5 minutes or until the green beans are tender. Add the additional oil if needed.
  5. Add the potatoes and 3 1/2 cups of the broth. Season with the poultry seasoning and black pepper. Bring to a simmer.
  6. Mix the cornstarch with the remaining broth. Stir into the skillet with the other ingredients. Simmer until thickened, 1-2 minutes.
  7. Evenly divide the filling into the 4 ramekins. Cover with the prepared crusts and press down along the sides of the ramekin. Brush tops with milk.
  8. With a sharp knife pierce the crusts a few time to vent.
  9. Bake 25-30 minutes or until the crust is lightly browned.

Nutritional Info:

Makes 4 servings.

Nutritional information not available.


This dish is best served right away but leftovers can be stored, covered, in the refrigerator for 1-2 days. When reheated the crust will be softer.

*Depending on the width of your ramekins you may only need to make half the pie crust recipe. My ramekins are 16 ounces and 5 1/2 inches across so I needed the full recipe but had a little leftover that I made into apple turnovers.

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