My Nana made the most awesome pot pie. When I was growing up, my mom made my Nana’s pot pie regularly. It was always delicious, and was my absolute favorite comfort food. Granted, it was chicken pot pie, and I was not a vegetarian way back then.
When we became vegetarians, that dish was one of the things I missed most. Not the chicken part of it, but the taste of sauce and crust and memories. I knew I could easily adapt my Nana’s original recipe to remove the animal products and leave all of the goodness. Ta da!
This recipe is for the vegetables and sauce only. I’m leaving the choice of crust entirely up to you…I prefer no bottom crust and a biscuit top, while Vickie prefers a top-and-bottom pie crust.
If a traditional pie crust is your cup of tea as well, you can try the one included in this Vegan Chocolate Icebox Pie recipe. Simply double the recipe for a double crust. Bake the bottom crust as directed in the chocolate pie recipe. Allow to cool, then add the filling and top crust. Bake as directed below.