nutritional information

Per Pot pie:

  • Calories: 244
  • Protein: 6 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 35 g
  • Cholesterol: 0 mg
  • Sodium: 207 mg
  • Fiber: 4 g
  • Sugar: 5 g
Vegan

Vegetable Pot Pies

Vegetable Pot Pies

Serves 8

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Dough
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¼ tsp. salt
  • 4 Tbs. cold soy margarine, cut into pieces
Filling
  • 2 Tbs. olive oil
  • 1 medium leek, white and green parts chopped (1 ½ cups)
  • 1 ½ cups chopped celery or fennel
  • 2 large carrots, diced (1 cup)
  • 8 oz. button mushrooms, thinly sliced
  • 2 Tbs. all-purpose flour
  • 2 cloves garlic, minced (2 tsp.)
  • 4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
  • 2 ¼ cups low-sodium vegetable broth
  • 1 tsp. poultry seasoning
  • 2 Tbs. creamy cashew butter, optional
  • 6 asparagus spears, cut into 1-inch pieces
  • ½ cup fresh or thawed frozen peas
  • ½ cup fresh or thawed frozen corn kernels

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

June 2011 p.74

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comments

Lol I googled it poultry seasoning is vegetarian lol

chula - 2014-10-16 04:18:58

Thanks for the vegan recipe!!!! Can't wait to try it for dinner!!

Melaina - 2014-10-08 21:23:40

tsp. poultry seasoning ?

vicki - 2014-10-07 22:13:29

Very good, although like most reviewers I made some mods. No celery, baby bellas instead of button shrooms, no cashew butter, all peas (no corn), no asparagus. The sauce, despite not being dairy like creamy, was really flavorful with the poultry seasoning. I made Betty Crocker's 2x 9" pie crust recipe and used a 9 pie pan, one crust on the bottom, another crust on top. Just needed at add another 10 min to brown. Leftovers aren't going to last long.

Jess Schula - 2014-03-12 17:45:28

Made this for dinner tonight. I would rather have used the ingredients and my time making something else. I don't know maybe I did something wrong but, I don't think so. Taking this one out of my recipe box. The first thing I really could not like.

Rudie Hansbro - 2014-02-22 00:21:20

Delicious! Instead of individual pot pies I made in in a large bake wear with all whole wheat crust, mushrooms, broccoli, cauliflower, potatoes, bell peppers, garlic, olive oil, white beans and vegetarian vegetable broths. I doubled the amount of vegetables and went 15 mins. longer on the bake time. it was out of this world with all the thyme, bay leaves and fresh pepper I added.

Lexie - 2014-02-05 23:36:27

Do you freeze them before or after you cook them

Laura - 2014-02-05 04:36:45

2 Tablespoons dried marjoram 2 Tablespoons dried savory 2 teaspoons dried parsley 1 Tablespoon dried sage 1-1/2 teaspoons dried thyme 1 pinch rosemary 1 pinch onion power Preparation: Blend all of the spices together and store in an air-tight container. Use for stuffing and poultry. Makes about 1/3 cup. Tip: If you prefer a more powdery consistency, grind your poultry seasoning with a mortar and pestle or pulse it briefly in a food processor.

Jen Jenn - 2014-02-05 04:25:33

Please print

Laurie - 2014-02-05 03:07:46

Poultry seasoning ?? What is in this??

Michelle - 2014-02-05 02:22:43

Test

Jan - 2014-02-04 22:28:16

Do you freeze them before or after baking?

Katalin - 2014-02-04 22:13:10

I adopted a vegetarian way of living a few years ago but have always missed chicken pot pies in the Winter.Then I found this recipe......perfect! I omitted the cashew butter, also did not use asparagus as it is out of season, added some cauliflower in place of asparagus. And, to anyone who has tried pot pies at White Spot restaurants you know that a puff pastry topping is the best....once in awhile:). Thanks for a great recipe VT

Roberta Zabel - 2014-01-10 23:28:29

This is delicious!!!! I made a few changes...did not include asparagus because it is out of season and added an additional carrot. Also, I don't like to make crust, so I used the generic (or Pillsbury) refrigerated crust from the grocery store. My husband and I both thought it would be good with a layer of mashed potatoes in the pot pie. My toddler loves this too! So good and would be good to freeze for later.

Carolyn Bradney-Murray - 2013-12-27 04:46:39

Made this for my vegan xmas dinner and it was fabulous! Used Better than Bouillon vegetarian base in place of the veggie broth and added a wee bit of cornstarch for additional thickening. The flavors were wonderful.

Susan - 2013-12-25 15:29:14