I have to say that I actually became a pot pie lover after becoming vegan. I was never a huge fan of it before going vedge, but now it’s become a staple recipe when I need some comfort food in my belly. I love it because it’s easy and I can fill it with as many veggies as I’d like. I’ve added all kinds of ingredients including legumes, vegan meats, and vegan cheeses. I also love that it can totally be a make a head meal. Just prepare it and set it in the fridge for later or freeze it for a homemade frozen dinner any night of the week.
I like to bake them in individual ramekins, but you can certainly bake and serve it in a large crock pot or baking dish. It’s really up to you. If you have oven safe mugs, you can also use them as your vessel for a fun presentation. Instead of the pie crust recipe you typically use for a pot pie, bake them with my country biscuit recipe over the top for a little variation. Is your mouth watering yet? YUM! Ok, so here’s what you’ll need…
Veggie Pot Pie
Rate this recipe!
A delicious southern comfort food classic...veggiefied!
Place large pot on stove and set heat to medium. Add butter and allow it to melt and heat up. Once melted and heated, add the onions, celery, and 1 tsp of sea salt to the butter. Lower the heat to medium low and stir, allowing the onions and celery to sweat and become translucent.
Once onions and celery are translucent, add the garlic. Stir and cook for a minute. Then, add the flour to the pot and stir. Allow the flour to cook for about 1-2 mins. Next, add the potatoes, carrots, and broth to the pot. Stir together and raise the heat to medium high. Cook until potatoes have begun to feel tender and you are able to easily run a knife or fork through them.
Once potatoes are done, add the rest of the veggies and cashew cream. Stir to combine and add a tsp of salt. Taste for seasoning and add more salt if needed.
Remove pot from heat once all ingredients are combined and allow to cool, preferably completely.
Once filling has cooled, you can begin making the crust.Combine the flour, salt, sugar, and butter together in a cool bowl and mash with a potato masher or fork until flour and butter are nearly fully incorporated and it becomes grainy. Do not use hands as this will melt the butter in the flour and work quickly to keep everything cool. You should be able to press flour together and it should be able to hold its shape.
Next, begin adding chilled water, 1tbs at a time, to the flour and mix. Add enough water only to fully combine flour creating a dough ball. You can use your hands to combine at this point, but work quickly. If still too sticky, add a bit more flour. Dough should be soft, smooth, slightly sticky. Do not over kneed dough, only enough to get it into a formed dough ball.
Add some flour to your table surface or cutting board and roll out the dough. Roll out till dough it about 1/4-1/2 inch thick. Use container(s) you will be placing the filling in to measure out and cut the dough. The crust with cover the pot pies completely. When cutting out dough allow for 1-2 inches of dough to spill over the edge of your container. I used small round ramekins, you can use a dutch oven or square baking dish.
Once dough is cut, fill the container(s) with the cooled filling. Then, drape the dough over the top, pinching the dough onto the edge of the container, and cut 2-4 slits along the top of the dough. This will allow the steam to escape and prevent the pie crust from exploding.
Place the pot pie(s) onto a larger baking sheet, in case of spillage, and set it in the oven for 45-50mins or until the crust is golden. I set the oven to broil the last 1-2 mins to help the crust get nice and crisp. This is optional.
Remove from oven when golden and allow to cool for 10mins before serving. ENJOY! 😀