Vegetable Pot Pie Recipe

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.

Vegetable Pot Pie

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• CourseMain Dishes
• CuisineVegan, Vegetarian

Servings	Prep Time
4people	15minutes

Cook Time

50minutes

Servings Prep Time 4people 15minutes

Cook Time 50minutes

Vegetable Pot Pie 1 2 3 4 5 Votes: 1 Rating: 5 You: Rate this recipe! CourseMain Dishes CuisineVegan, Vegetarian Servings Prep Time 4people 15minutes Cook Time 50minutes Servings Prep Time 4people 15minutes Cook Time 50minutes

Ingredients

Vegetables

• 1tablespoon olive oil
• 1small onionchopped
• 2stalks celerychopped
• 4cups vegetable stock or broth
• 2medium potatoespeeled and cut into 1-inch cubes
• 2medium carrotspeeled and sliced into 1/4-inch rounds
• 1/2pound green beans washed, trimmed and snapped into 1-inch pieces
• 1can green peas drained and rinsed

Sauce

• 3cups vegetable stock or broth(cooking liquid + enough more to make 3 cups)
• 1/3cup EarthBalance vegan buttery sticks (or butter/margarine for non-vegan)
• 1/3cup flour
• poultry seasoning, salt & pepperto taste

Servings: people

Units:MetricUS Imperial

Instructions

Cook the Vegetables

1. Heat olive oil in a large pot.
2. Add chopped onions and celery to oil and saute until softened.
3. Add 4 cups of vegetable stock/broth, potatoes, carrots and green beans.
4. Bring to a boil, then reduce heat and simmer until vegetables are tender, 20-30 minutes.
5. Using a slotted spoon, remove vegetables to one bowl and pour the liquid into another.

Make the Sauce

1. Add the Earth Balance (or butter/margarine) to the pot and allow it to melt.
2. To make a roux, add the flour to the melted Earth Balance (or butter/margarine) and whisk until bubbly.
3. To finish the sauce, you will need 3 cups of liquid. Measure the reserved cooking liquid, and if necessary, add additional vegetable broth/stock to make 3 cups.
4. Gradually add liquid to the roux, whisking continuously until smooth.
5. Bring to a low boil and cook until thickened and bubbly.
6. Add poultry seasoning, salt and pepper to taste.
7. Add cooked vegetables and canned green peas to the sauce.

For a biscuit-top crust

1. Pour filling into a baking dish and cover with biscuit dough.
2. Bake at 450 degrees for about 15 minutes, until biscuit crust is golden brown.

For a top-and-bottom traditional pie crust

1. Bake the bottom crust according to your recipe's directions (or package directions, in case of refrigerated pie crust).
2. Add filling and top with remaining crust.
3. Bake at 425 degrees until top crust is browned, approximately 15-20 minutes.

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