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Vegetable Pot Pie with White Beans
and green beans with vinaigrette

Active: 35 min Total: 55 min
For a twist on pot pie, we use cannellini beans, seasoned mushrooms, classic veggies (onions, carrots, peas), creme fraiche, and puff pastry. We start the dish on the stove top and finish in the oven alongside green beans for a comforting one pot meal that's ready in under an hour.
Smarts:The egg wash will help the puff pastry reach a deep golden brown in the oven.


Vegetable Pot Pie with White Beans:
  • Puff pastry - 8 oz , defrosted
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , chopped
  • Salt - 1/2 tsp
  • Paprika - 1/2 tsp
  • Thyme, dried - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Mushrooms, any button - 16 oz , chopped (look for pre-chopped)
  • Parsley - 1 Tbsp , chopped
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed (sub kidney beans)
  • Oil, cooking - 1 Tbsp
  • Flour - 3 Tbsp
  • Peas, frozen - 1 cup
  • Stock, any type - 1 1/2 cups
  • Creme fraiche - 1/4 cup (plus extra for serving)
  • Egg yolk - 1
  • Water - 1 tsp
Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Almonds, sliced - 1 oz


  1. Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
  2. Green beans / Onions / Carrots / Garlic - Prep as directed. Store green beans in one container. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  3. Make spice mix - Combine salt, paprika, dried thyme, coriander, and pepper. (Can be done up to 5 days ahead)
  4. Mushrooms / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  5. Beans - Drain and rinse.

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  1. Heat oven to 400F / 204C degrees.
  2. Spread green beans out on a sheet pan. Toss with olive oil and season with some salt and pepper. Roast until green beans are tender and brown in spots, shaking the pan halfway through cooking, 20 to 25 minutes.
  3. Heat an oven-safe skillet over medium-high heat. Add cooking oil and then mushrooms and saute until mushrooms are starting to turn tender, 2 to 3 minutes.
  4. Add onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes.
  5. Stir in spice mix, garlic, and flour until no dry spots of flour remain.
  6. Next add in beans, peas (no need to defrost them, just break them up as they cook), and stock. Bring to a simmer and simmer until stock thickens slightly, 3 to 4 minutes.
  7. Remove from heat and stir in creme fraiche and parsley. Taste and season with some salt and pepper.
  8. Stretch puff pastry over top of skillet (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet.
  9. Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 25 to 30 minutes, until golden.
  10. When green beans are done, toss with vinegar and mustard. Sprinkle almonds over top.
  11. Serve pot pie with some extra creme fraiche on top and green beans on the side. Enjoy!



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