Pot pies stuffed with seasonal vegetables are the best. Easy to make and even easier to eat up, they come together quickly and have plenty of room for experimentation. This healthier, meat-free version topped with a buttery crust has become a go-to weeknight dinner in our house!
Ingredients, Serves 6
2 1/4 cups (281 g) all-purpose flour
1 tbsp (15 g) sugar
1 tsp salt
1/2 cup (115 g) cold vegan butter or coconut oil
1/3 to ½ cup (80 to 120 ml) ice water
1 tbsp (15 ml) olive oil
2 cloves garlic, minced
1 cup (150 g) chopped yellow onion
3 cups (475 g) frozen mixed green beans, carrots, corn and peas (or sub fresh!)
1 cup (225 g) cubed red potatoes ( ½ ” [1.3 cm] cubes)
1/2 cup (63 g) all-purpose flour
2 cups (480 ml) vegetable broth
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tbsp (15 g) vegan butter, melted
– Preheat the oven to 400ºF (205ºC). Grease an 8 x 8-inch (20 x 20-cm) square baking dish.
– Prepare the crust by combining the flour, sugar and salt in a large mixing bowl. Cut in the cold butter with a pastry cutter or fork until small crumbs form. Drizzle in the ice water, using a wooden spoon to stir the mixture together until a dough forms. Wrap the dough in plastic wrap and stick it in the fridge to chill.
– To prepare the filling, heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and sauté until soft, 5 to 7 minutes. Add the mixed vegetables and potatoes and stir to combine. Next, add in the flour and stir to coat the vegetables. Then, whisk in the vegetable broth. Finally, add the bay leaves, salt and pepper and simmer the mixture until thickened, about 10 minutes.
– While the mixture thickens, remove the crust from the fridge and turn it out onto a lightly floured surface. Split the dough into two halves. Roll them out to about ¼ -inch (6-mm) thickness, and press one half of the dough into the greased baking dish, being sure to cover the dish completely. Set the other rolled-out dough aside for the top layer of the pie.
– Once the sauce has thickened, remove the bay leaves and discard. Pour the thickened vegetable filling into the crust-lined baking dish. Carefully place the second crust over the top, using a fork or your fingers to press together the edges. Poke a few small holes in the top for steam to escape using a fork or a toothpick. Brush the top generously with the melted vegan butter.
– Bake the pie for 30 to 40 minutes, or until the crust is golden. Let cool for 5 minutes before cutting and serving.
– Leftovers will keep in the fridge for up to 1 week, and can be frozen indefinitely.
You can make the filling and crust ahead of time and just keep them separately in the fridge until you’re ready to cook.
Recipe reprinted from Homestyle Vegan by Amber St. Peter with the permission of Page Street Publishing Co.
Buy book on Amazon.com: Homestyle Vegan: Easy, Everyday Plant-Based Recipes