This pot pie is my absolute favorite recipe. It was so much fun to make, and it was so delicious to eat. This recipe serves 4-5, and it is hearty and filling. If you have ever made a vegan pie before, you already have a head start. If not here’s the run down.
Vegan Pie Crust Recipe:
2 cups of all purpose flour
1 teaspoon of salt
3/4 cup of vegetable shortening
1/2 cup of Almond Milk
1 tablespoon Earth Balance Butter (Vegan/melted for brushing)
Mix together your dry ingredients together in a medium size bowl and blend well. Use your fork to cut the vegetable shortening into your flour. Work the shortening into your flour mixture with your fork until you have a blended yet sandy crumbled texture. Make a well of your flour mixture, and pour in your almond milk. Slowly mix in your almond milk, to create your dough and separate into two balls.
Sprinkle a flat surface with flour, (I used a dough rolling board) and cover your dough with a piece of parchment paper. Roll out your dough to stretch your pastry, and leave it a little longer than your pie dish- to tuck the ends under for the nice effect seen in the picture.
After rolling out the dough, pull your dough rolling board over (if you are using one) on top of your pie dish and carefully tuck the dough into the dish. Place the dish, along with the second pastry which should be left saddled between two flat pieces of parchment paper in the fridge to chill until you are ready to use them.
VegMeg’ s Pot Pie Recipe:
3-4 Carrots (sliced into discs horizontally)
1 small can of Peas
1 small can of Corn
1/2 Broccoli boiled and chopped into small pieces
1 Yellow Onion diced
1 clove of garlic
1 tablespoon of vegetable oil
5 small yukon gold potatoes, skinned, boiled and chopped
2 cups of veggie broth
1/3 cup of flour
1/2 cup of almond milk
1/2 teaspoon of salt
1/4 teaspoon of pepper
In a medium sized pot, pour two tablespoons of vegetable oil and your chopped onion, diced garlic. Once your garlic and onion are browned and fragrant, pour in your corn, peas and cooked broccoli. When your peas and corn are cooked, gradually pour in your salt, pepper, flour, almond milk, veggie broth and chopped cooked potatoes. Stir your pie filling until it is thickened and bubbling, you can use a sprinkle of additional flour to thicken it more if necessary.
Preheat your oven to 375 degrees Fahrenheit. Remove your pie crusts from the fridge, and fill your lined pie tray with your pot pie filling. Carefully place the top crust on top, line the edges of the pie crusts together and tuck them under with your pointer fingers and thumbs. If you would like you can tear a bit of dough off and roll it between your fingers to make a little “V” to go on top of your pie. Make sure you slice holes for the air to vent, and then brush your pie with some melted earth balance butter and it is ready to bake.
Bake your pie for 30-45 minutes, but keep an eye on your pie, and when it is nicely browned around the corners and on the top it will be good to go. Cut into this beauty, serve hot and enjoy!