This recipe is pretty simple, but does require a few steps, and a whole lot of vegetable chopping. Keep in mind, you can add any vegetable you like in your own pot pie and this recipe loosely outlines what was in mine.
Cooking away:
Ready to seal:
Finished baking! 1 large, and 2 individual sized pot pies:
Good eatin’:
Veggie Pot Pie
Crust (makes enough for 1 pot pie, double if following my filling recipe exactly):
- 2 cups flour
- 1 tsp salt
- 2/3 cup Earth Balance (or vegan butter of choice), very soft or melted
- 8 tbsp water
Filling:
-
1 cup chopped rutabaga
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1 cup chopped yam
-
2 cups chopped potato
-
2 celery stalks, chopped
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1 cup mushrooms of choice, chopped
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1 large red (or green, or yellow, or orange) bell pepper, chopped
-
1 small onion, diced
-
2 small, or 1 large carrot chopped
-
1 big handful baby spinach, loosely chopped
-
2 cups vegetable stock (water is fine as well)
-
Seasonings of choice – I used seasoned salt, Vegetable Better than Bullion,
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Extra water (if needed)
-
1 tbsp oil of your choice
-Preheat the oven to 375
-Chop the rutabaga, yam, and potato
-Place the items into a very large, deep skillet with vegetable stock and oil, begin cooking on a medium-high heat (not maximum heat)
-Next chop the carrot, red pepper and mushrooms, and dice the onion – add to the skillet
-Lastly, chop the spinach and add to the skillet
-Add your chosen spices and seasonings, stir well, and let cook
-While the filling is cooking away, make the crust
-The crust is super easy! Begin by mixing the flour and salt together in a large bowl
-Add the Earth Balance and stir well
-Now you can slowly add the 8 tbsp of water while kneading the dough
-Knead very well for about 1 minute
-Don’t forget to keep an eye on your filling! Continue to stir as you work with the crust, add extra water in small amounts if needed
-Divide your crust so that you have about 3/4 of the dough for the bottom of the pot pie. and 1/4 of the dough for the top of the pot pie
-Use a rolling pin to roll out the larger section until you have a nice big thin circle
-Take the rolled out dough and line the bottom of your pie tin. Be sure to crimp the dough to the sides of the tins!
-Now check your filling – you want to cook the filling until all of the root vegetables become soft
-Once your filling is nice and soft, and seasoned to your taste you can fill your pie crust! Be sure not to put too much into pot pie – you want the filling to lay flat, or mound just a little, but not to be super full or overflowing.
-Next, use the rolling pin to roll out the remaining chunk of dough – you want another fairly large circle.
-Take the dough and place over top of your filling – crimp the top layer of dough to the bottom layer to prevent spillage while baking.
-Make a 1″ slit in the centre of the pie with a knife
-Now, we’re ready to bake!
-Place into a preheated oven, and bake for about 25 minutes, or until the crust turns a lovely shade of brown.
This recipe yields a huge amount! I was able to make one large pot pie for dinner, and two individual sized pies for freezing. If you don’t want the extra, just half the recipe! If you would like to freeze your pot pie, allow to cool completely before putting it into the freezer. I just used tin foil to seal mine up.
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Adventures In Veganism 