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

I have used a yeast dough as pie crust - works out great. Vegan friendly too

Cher - 2013-05-05 03:03:05

Making the dough with the limited to no instruction above is impossible. Save yourself the frustration and buy it.

RDH - 2013-04-07 16:20:12

This worked out great! Realizing too late that we didn't have any ramekins or tiny containers, we just made one giant pot pie. It still tasted amazing. I'm a 16 year old Vegan in a house full of Omnivores and my whole family loved it as well.

Hannah Jarden - 2013-04-02 02:55:44

i think i will sub the pie crust for mashed potato and call it shepherd's pie.

gin - 2013-01-16 06:53:32

I made these tonight for me and my husband. They were delicious! I will definitely make them again. I used mushroom stock and earth balance and substituted broccoli for the asparagus. Yummmm

Lindsey - 2013-01-15 02:30:33

Very hearty and filling! I typically have this on cold winter days. Its very popular even with my meat-eating friends and family.

Brittany Morrison - 2013-01-10 03:04:37

I definitely need to try this. Always looking for great tastes! http://myurbancafe.com/

Nathan - 2012-11-18 01:02:46

I have used coconut oil instead of lard/crisco in pie crusts and it works great even in pies that are dinner and not desert.

Karyn - 2012-11-07 05:13:37

Made this for the family, we all liked it. I thought it was quite hearty. My teenaged daughter even asked today if we could go ahead and have the leftovers. I will definitely make it again, and might add some thyme or a little shredded cheese under the crust. FYI - to save time, I used a frozen Trader Joe's pie crust. It thawed while I did my prep and one crust is perfect for the number of ramekins we used.

Jennifer Arnow - 2012-10-01 23:12:51

you can buy store brought crusts at trader joes and the fresh market that do not contain lard.

sid - 2012-06-09 03:56:26

Great flavor and easy to make! I think I'll add some chickpeas next time.

Beth Fehlauer - 2012-04-30 13:47:36

Help...I am all out of soy margarine!?! What other dairy free options do I have to serve as a substitute

trish kownatzki - 2012-04-13 02:10:31

This was an awesome dinner. We aren't actually vegetarian so I have to admit I did add chicken; but this worked as a wonderful way to get veggies into my ridiculously picky husband! I used a biscuit for the top and found that it needs to be baked without it for 25 minutes (also means extra veggie broth needed to be added after the garlic) and then baked with it for 13 minutes. Thanks!

Kayte - 2012-03-17 23:24:30

I love the dialogue about this recipe. I have been trying to cut down on fats and love the suggestion to top with biscuit instead of pastry... had not thought of that. I have also used a European style raised pastry rather than short crust in pies... very good sub.

cher - 2012-01-13 13:59:33

I made this and it was tasty. Thanks VT!

Yummy! - 2012-01-11 20:31:50