Vegetable Pot Pie Recipe

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Get cozy because today’s recipe is all about comfort food. I’ve got a lovely plant based recipe for you that will leave you feeling warm and snug inside. There is nothing quit as special as a pot pie in the fall and winter months. Who cares that it’s dark outside early if you’ve got a fire, or flickering candles and the lovely scent of onions, garlic and pie crust wafting through your house. Think of it as a big hug from me to you!

To save some time, for this recipe I used a store bought pie crust. You could most definitely make your own, but if you’re OK with a bit of a short cut, I was very pleasantly surprised how easily I was able to find a lovely organic pie crust (all plant based!) in the freezer section of my regular chain grocery store. The crust was flakey and delicious. I’m definitely going to use it again.

The vegetables in their thick curry gravy are tender and delightful. The pie crust makes the whole meal so special and inviting. Welcome the chill in the air with this warm scrumptious dinner.

Vegetable Pot Pie

Serves: 6

Ingredients:

2 celery stalks, diced (about ½ cup)

1 cup carrots, diced

1 medium Russet Potato, peeled and diced

1 cup frozen peas

½ cup vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)

1 medium onion, chopped

2 cloves garlic, minced

1/3 cup flour

¼ teaspoon white pepper

½ teaspoon sea salt

1 teaspoon curry powder

1 ¾ cup vegetable broth, low sodium

1 cup almond milk

Store bought pie crust (top and bottom), thawed

Directions:

In a large pot add diced celery, carrots, potatoes and peas.

Veggies really are pretty!

Cover with cold water about 2 inches above the veggies. Boil for 15 minutes, or until the potatoes are tender. Drain and set aside.

Meanwhile, in a large pot over medium heat add vegan butter.

When the vegan butter has melted, add the diced onions and cook until translucent, about 5 to 10 minutes.

Add the minced garlic to the onions, and cook for 1 minute.

Next to the onions and garlic, add the flour, salt, pepper, and curry powder and cook stirring continuously for 1 to 2 minutes.

Add the vegetable broth to the onion mixture, stir to combine and cook for 2 minutes.

Add the almond milk to the onions and continue to cook for another 3 to 5 minutes until thick and bubbly.

Add the drained vegetables and potatoes to the onion mixture and stir to combine everything. Remove the filling from the heat.

Add one pie crust to the bottom of a pie plate, and prick a few times with a fork.

Fill the bottom pie crust with the vegetable filling mixture.

Carefully roll out the top crust over the filling, and pinch along the sides to close the top and bottom crust together. Cut a few slits in the top crust.

*Decorative Option – Roll out the top crust with flour. Using a cookie cutter cut out 3 leaf shape pieces. Score each leaf with a paring knife to resemble the veins. Place the top crust over the filling mixture. Pinch along sides to close top and bottom. Gently place the leaves back over their holes slightly off center so there are still openings to allow the pie to vent.

Bake for 30 minutes.

Serve warm. The leftovers are especially good the next day because 1 night in the fridge really helps the filling to hold together firmly.

Please enjoy!

My husband’s very favorite way to eat the vegetable pot pie is with a few dashes of hot sauce and ketchup drizzled across the top. I must admit it is very good that way :-)

Sending warm comforting hugs your way!

To Print, Email, or Text recipe click here.

With love & gratitude,

Wendy Irene

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