Vegan Vegetable Pot Pie

Vegan vegetable pot pie. ❤

This is some major comfort food. This crust is amazing. My family crushed this pie in one sitting. This is a keeper recipe.

Prepare your crust dough. Make two separate batches, do NOT just double the dough and divide. With first batch use for lining the pie dish. Put the second batch in a zip lock bag and leave in the fridge until ready to use before putting the pie into the oven.

Dough –

1 1/2 cups flour

1 teaspoon xylitol sweetener (you could use stevia or monk fruit also)

1/4 teaspoon salt

8 tablespoons cold vegan butter (I use the Earth Balance sticks) cut into pieces

4-5 tablespoons ice water

In your food processor, with your S blade, add flour, salt, xylitol sweetener and cold vegan butter pieces. Process for about 10-15 seconds and then start adding in your ice water 1 tablespoon at a time. I used 5 tablespoons total, but pay close attention to not use too much. Process until the dough starts to form into a ball, about 10 seconds. Roll out onto powdered surface until you have a circle big enough to fit your pie dish. Transfer into your pie dish to line it entirely, and trim any excess off the outside edges.

Place into the fridge, or if its winter place it on your back deck table like I did….

Make your second batch now. Put into a zip lock bag and keep in your fridge.

Filling-

2 tablespoons olive oil

1 small onion

3 tablespoons minced garlic

1/3 cup flour

2 cups vegetable broth

1 cup unsweetened almond milk

4 cups frozen veggies (I used a carrot/peas/corn/green bean mix)

1 large russet potato peeled and cubed

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

Preheat the oven to 400.

Saute your onion and minced garlic in the olive oil over medium heat for about 2 minutes, stirring constantly. Add the cubed potatoes and mix so they’re coated. Add in the flour and mix again until well coated. add in the vegetable broth and almond milk. Turn the heat up to medium high. Stir constantly for about 5 minutes while the mixture thickens a bit. Turn the heat down and simmer for 5-7 minutes.

Get your chilled, prepared, pie crust lined pie dish and pour the filling in. I used a ladle to do this, taking my time to keep it neat and assured not to spill over. Grab the other ball of dough and roll out over lightly floured surface, making a circle that is just a bit larger than your dish. I sprinkled with salt and pepper to flavor.  Place over the top to cover your pie. Trim the extra dough from around the edges. Pinch the edges closed so that it is all sealed up. Make sure to cut some slices in the center. Bake 50-55 minutes, keeping an eye to not burn the crust. It should turn out golden like mine. Slice and serve hot.

I hope you and your family love this just as much as mine does.

Happy Holidays!

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