Vegetarian Vegetable Pot Pie

Vegetarian Vegetable Pot Pie

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slyorkie 0

"This is a vegetarian vegetable pot pie with brown rice and Garbanzo beans. Your family will never miss the meat!"
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1 h 30 m 6 servings yields 6 pieces
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in large saucepan.
  2. Add onions, garlic, and 1 Tablespoon Italian seasoning. Saute until onions are translucent and garlic is a little brown.
  3. Add water or vegetable broth and bring to a boil.
  4. Add milk, potatoes, and rice.
  5. Bring back to a boil and then reduce to medium heat and allow to simmer for 15 minutes, stirring frequently.
  6. Add 1 Tablespoon Italian seasoning and frozen vegetables.
  7. Reduce to medium-low heat and allow to simmer for 20 minutes, stirring every 5 minutes.
  8. Add remaining spices and Garbanzo beans.
  9. Continue simmering until crust is ready, stirring every 5 minutes.
  10. Start oven preheating right after adding Garbanzo beans. Press bottom pie crust into an 8" square glass cooking dish.
  11. Cook bottom pie crust for 10 minutes after oven is preheated.
  12. Poor mixture into prepared dish.
  13. Add top crust, wrapping edges behind bottom crust. Press edges closed with a fork and add vent holes.
  14. Cook at 450 for 15 minutes or until top crust is golden brown.
  15. Allow to cool for 5 - 10 minutes. Cut into 6 pieces to serve.
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