Quick and Inexpensive Veggie Pot Pie

Posted on August 16, 2010

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Pot pie has always been a favorite dishes in our house.  If there is a vegetable you want your kids to become more familiar with, like broccoli, peas, spinach or even parsnips, pot pie is an easy dish to sneak it into without much notice.  My kids do not pick out the “yucky” veggies like they tend to do for some reason with pizza. And they just love the dish, even requesting it, some weeks!

I have made this recipe in a flash, skipping the roux, onion and potatoes steps, when I felt like I just did not have that extra time.  Although still a healthy veggie meal, the taste has such a deeper, tastier dimension if you take the extra 10 minutes to include these two steps.

Filling Ingredients:

  • 2 potatoes
  • 3 Tbsp oil
  • ¼ cup flour
  • 1 Lg onion, diced
  • 2 bags mixed frozen vegetables (including any of the following:  peas, corn, green beans, lima beans)
  • 1 ½ cup vegetable broth
  • 1 tsp thyme
  • ½ tsp sage
  • 2 tsp Salt
  • 1 tsp Pepper

Crust Ingredients:

  • 1 cup flour
  • 1 stick vegan butter (or 8 Tbsp Earth Balance Buttery Spread), melted
  • 1 cup almond or soy milk

Cook the potatoes while preparing filling below.  You can either use the microwave or boil them.  To microwave, poke holes in potatoes and cook for 8-10 minutes until soft.  Peel potatoes after they have cooked and cooled enough to handle.  To boil, peel and chop potatoes into cubes, then cook in boiling water for 6-8 minutes.

Using a large pot, warm the oil to start making a roux.  Stir in flour a little at a time.  Continue stirring frequently for about 8 minutes or until beginning to brown.  Stir in chopped onion and cook for 6 minutes, stirring frequently.  Add the mixed vegetables.  Cook for 2 minutes.  Gently stir in cooked potatoes.

Pour vegetable broth over the vegetables, and add the herbs.  Simmer and cook for 8 minutes.  Remove from heat and season with salt and pepper.  Pour filling into 9×11 rectangular glass dish, stone baking bowl or individual ramekins.

For the pie crust, mix all ingredients in a blender, adding more milk if too think or more flour by the tablespoonful if too thin.  You want the consistency to be on the thicker side instead of runny.  Pour on top of pie filling.

Bake in 350 degree oven for 20-30 minutes.  Check to see if crust is done by poking with a fork.  Once done, broil on high (watching continuously) for 1-2 minutes or until browned.

Posted in: Dinner, Vegan Recipes