This is an easy pot pie recipe that is almost naturally vegan. I made this last Sunday when we had dinner company. It's a crowd pleaser, and is pretty much fool proof. Use common sense though. I tend not to measure the flour and almond milk ratio, so basically try and make a one pan white sauce and you'll be okay.
First the crust:
2 cups flour
2/3 cups vegetable shortening
6 tablespoons of water
pinch of salt
Preheat the oven to 325.
Cut the shortening into the flour and salt. Once the dough is the consistency of pea sized crumbs, add the water and mix into a dough ball.
Roll onto a lightly floured surface and with a floured rolling pin flatten till it is wide enough to cover the bottom of your pie pan and lay flat across the top too. Roll up around the rolling pin in order to lay across the pie pan. Cut off excess dough and reform into a ball, lightly coat with olive oil and wrap in plastic. Set the ball aside for now.
Bake the shell for 15 minutes, then set aside.
Filling:
Dice one baking potato, 3 carrots, 2 celery stalks.
1/2 cup frozen peas
4 garlic cloves diced
1 1/2 to 2 cups veggie broth
1 can cannellini beans
Olive oil or vegan margarine
Almond milk
1/2 cup flour approximately
Summer savory herbs (or thyme, sage, marjoram)
Salt and pepper
Sauté fresh diced veggies and garlic in olive oil or vegan margarine with herbs. Add veggie broth, bring to a boil and then simmer for about 10 minutes. Add more broth if needed. Potatoes should be just tender. Add peas.
Pre-heat the oven to 350.
Add flour a bit at a time until the veggies are coated and liquid is absorbed. Add salt and pepper to taste. Let cook in the pan till the flour begins to brown, then add almond milk slowly, stirring to evenly distribute. Keep adding the almond milk until the filling is about the consistency of a thick stew. Add in the cannellini beans and remove from heat.
Pour the filling into the pre-baked pie shell. Roll out the remainder of the dough to cover the top and pinch down with fingers.
Bake for about 20 minutes, or until you see the crust turn a golden brown.
Eat and be merry, once it cools, of course!
*Also, we have have eaten this pot pie before taking a photo of the finished product. Oops.
2 cups flour
2/3 cups vegetable shortening
6 tablespoons of water
pinch of salt
Preheat the oven to 325.
Cut the shortening into the flour and salt. Once the dough is the consistency of pea sized crumbs, add the water and mix into a dough ball.
Roll onto a lightly floured surface and with a floured rolling pin flatten till it is wide enough to cover the bottom of your pie pan and lay flat across the top too. Roll up around the rolling pin in order to lay across the pie pan. Cut off excess dough and reform into a ball, lightly coat with olive oil and wrap in plastic. Set the ball aside for now.
Bake the shell for 15 minutes, then set aside.
Filling:
Dice one baking potato, 3 carrots, 2 celery stalks.
1/2 cup frozen peas
4 garlic cloves diced
1 1/2 to 2 cups veggie broth
1 can cannellini beans
Olive oil or vegan margarine
Almond milk
1/2 cup flour approximately
Summer savory herbs (or thyme, sage, marjoram)
Salt and pepper
Sauté fresh diced veggies and garlic in olive oil or vegan margarine with herbs. Add veggie broth, bring to a boil and then simmer for about 10 minutes. Add more broth if needed. Potatoes should be just tender. Add peas.
Pre-heat the oven to 350.
Add flour a bit at a time until the veggies are coated and liquid is absorbed. Add salt and pepper to taste. Let cook in the pan till the flour begins to brown, then add almond milk slowly, stirring to evenly distribute. Keep adding the almond milk until the filling is about the consistency of a thick stew. Add in the cannellini beans and remove from heat.
Pour the filling into the pre-baked pie shell. Roll out the remainder of the dough to cover the top and pinch down with fingers.
Bake for about 20 minutes, or until you see the crust turn a golden brown.
Eat and be merry, once it cools, of course!
*Also, we have have eaten this pot pie before taking a photo of the finished product. Oops.
